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Click the image below to learn more about our nutritious, heart-healthy, certified extra virgin olive oil (EVOO).
Tag Archives: Fran Gage
Rosemary & Sun-Dried Tomato Focaccia
Less is more when it comes to focaccia. The toppings for this Italian flatbread are countless: coarse sea salt, herbs, onions, cheese, vegetables and meat. But, like pizza, focaccia is better when it’s not loaded down with toppings. The toppings … Continue reading
Focaccia with Pumpkin Seeds and Thyme
In this country, we have bakeries. In Italy, they have focaccerias. I’m a focaccia fan. The flatbread hails from the Mediterranean coast. Its roots, I learned, date to antiquity. “In ancient Rome panis focacius denoted a flatbread cooked in the … Continue reading
You Can’t Judge an Extra Virgin Olive Oil by its Color
Extra virgin olive oil comes in various colors, from golden to green. But don’t let color sway your judgment about the actual quality of the oil inside the bottle. It would be like judging a book by its cover or … Continue reading
Olive Oil Primer: How to Store Extra Virgin Olive Oil
We go to great lengths to ensure our extra virgin olive oil can last as long as possible when you store it in your kitchen, or wherever. We bottle our EVOO in dark glass and boxes, for example, to protect … Continue reading
Posted in Frequently asked Questions
Tagged Fran Gage, how to store extra virgin olive oil, how to store olive oil, olive oil and heat, Richard Gawel
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Garlicky Spaghetti with Olio Nuovo Extra Virgin Olive Oil
We got inspired to make a pasta dish showcasing our Olio Nuovo, now that we’re bottling this limited-release extra virgin olive oil. It’s an unfiltered EVOO we bottle immediately after it’s been pressed, producing a “burst” of fresh olive fruitiness. … Continue reading
Posted in Recipes
Tagged best spaghetti recipe, Fran Gage, pasta aglio e olio, spaghetti with olio nuovo, spaghetti with olive oil and garlic recipe, what is olio nuovo
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Pecan Pie with an Extra Virgin Olive Oil Crust
My mom and dad grew up in Europe. Given those roots, pecan pie and pumpkin pie were never on my family’s Thanksgiving menu in this country. I finally got to try both pies in college. It turns out I loved … Continue reading
Cannellini Beans with Sautéed Pumpkin and Olio Nuovo EVOO
I’ve been thinking back to my childhood now that Halloween is around the corner. I dressed up as a ghost, Batman, and a medieval warrior in armor to go out trick or treating. Years later, when my own son was … Continue reading
Posted in Recipes
Tagged Fran Gage, how to use olio nuovo, olio nuovo recipe, pumpkin recipe with olive oil, sautéed pumpkin recipe
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Pairing Food with Olio Nuovo & Robust Extra Virgin Olive Oils
We started harvesting olives at our Northern California ranches this week. That means it’s almost time to get to work on our Olio Nuovo. It’s the freshest possible extra virgin olive oil you can find. Our milling team bottles it … Continue reading
Olive Oil Primer: Pairing EVOO with Food – Part III
Next week my colleagues and I will begin work on something we take very seriously: selecting the oil we’ll use for our Olio Nuovo. It’s the freshest possible extra virgin olive oil you can find. Our milling team bottles the … Continue reading
Posted in Frequently asked Questions
Tagged Arbosana. pairing foods and olive oil, biscotti recipe, Bruschetta recipe, Fran Gage, olio nuovo, Romesco recipe, UC Davis Olive Center
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How to Pair Extra Virgin Olive Oil with Foods – Part II
What do red wine vinaigrette and bitter greens have in common? They go best with medium-style extra virgin olive oils. So says olive oil guru Fran Gage. I want to follow up on Gage’s eye-opening talk she gave recently about … Continue reading
Posted in Frequently asked Questions
Tagged Fran Gage, how to pair food and EVOO, how to pair food and olive oil, matching food and extra virgin olive oil, UC Davis Olive Center
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