Tag Archives: chefs

What is Extra Virgin Olive Oil?

Posted on May 1, 2009 by consumers

I’m still savoring the fresh flavors of the meal Chef Trey Foshee created in March using our extra virgin olive oils (EVOO). Afterward, we asked Foshee – executive chef at Georges at the Cove in La Jolla – what topics … Continue reading →

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Extra Virgin Olive Oil Stars in Grilled Halibut Recipe

Posted on April 28, 2009 by consumers

Halibut season is getting going here on the Pacific Coast. I love sitting down to a plate of grilled halibut – or any grilled fish, for that matter. Steve Johnson, chef-owner of the Rendezvous in Central Square in Cambridge, Mass., … Continue reading →

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California Extra Virgin Olive Oil and Artichokes – a Natural Pair

Posted on April 22, 2009 by consumers

“It’s time for artichokes!” So declares Italian food guru and restaurant owner Lidia Bastianich. California Olive Ranch wholeheartedly agrees. We’re in the heart of artichoke season, as you know. Extra virgin olive oil and artichokes are a natural combo. And … Continue reading →

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Tasting Extra Virgin Olive Oil

Posted on April 20, 2009 by consumers

An olive oil tasting – like a wine tasting – lets chefs such as you understand the oil’s aroma, flavor and peppery quality, or pungency. Those features form the core attributes of true extra virgin olive oil (EVOO). A tasting … Continue reading →

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Trey Foshee’s Blood Orange Olive Oil Cake

Posted on April 13, 2009 by consumers

Chef Trey Foshee wrapped up his three-course, olive-oil inspired menu that I’ve been writing about with a phenomenal blood orange cake made from our extra virgin olive oil. Foshee used the oil as an ingredient in each ramekin-sized cake. The … Continue reading →

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Trey Foshee’s Arbequina Poached Chicken “Saltimbocca”

Posted on April 8, 2009 by consumers

Chef Trey Foshee used our Arbequina extra virgin olive oil to poach individual chicken breasts in sous-vide packets. He then topped them with crispy, oven-dried prosciutto. The result: a gorgeously succulent chicken dish with a nice Italian riff. The dish … Continue reading →

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Trey Foshee’s Black Olive Crusted Tuna Crudo

Posted on April 6, 2009 by consumers

We got together with San Diego chef Trey Foshee recently for a lunch celebrating the fresh extra virgin olive oils we produce at California Olive Ranch. Foshee prepared the three-course menu for a group of southern California chefs and other … Continue reading →

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