The Olive Press Blog

Oven-Baked Garlic Fries

Posted by Gabi on Thursday, February 04, 2010 - Comment on this entry

These garlicky fries are a staple at ballparks, but they can stand up to a fancy steak equally well. The Parmesan adds a nutty, salty layer that compliments the garlic perfectly. I love to use flavorful Mission Extra Virgin Olive Oil in this dish, as the flavor intensity is mild enough to let the garlic shine through, yet present enough to add a delicious level of pungent freshness. {image1} Ingredients 2 large Russet potato, scrubbed and cut into 3” sticks …continue reading

Delicate, Medium, Robust

Posted by Gabi on Monday, February 01, 2010 - Comment on this entry

All extra vrigin olive oils are not, it turns out, created equal. {image2} And I'm not even talking specifically about quality (although that is a post of its own...). Rather, I'm talking about the fact that there is an entire culinary world of extra virgin olive out there--a world whose surface I have only just barely scratched. So, I started researching. Here are some of the basics I'm learning. First and foremost, it's important to understand what exactly extra virgin …continue reading

Salami Pizza with Olio Nuovo

Posted by Gabi on Thursday, January 28, 2010 - Comment on this entry

This tasty pizza showcases of one of my favorite olive oils--Olio Nuovo. Literally "new oil," Olio Nuovo taste like pure, fresh greenness. Best used within three months of being pressed, Olio Nuovo is a bold, strong oil that is best for finishing dishes. It's not in our online catalogue, but give us a call or shoot us an email and we'll make sure you get some Olio Nuovo. Ingredients 1 package fresh pizza dough (buy it or make your own--about …continue reading

Limonato Lamb Chops Over Gorgonzola-Carrot Smash

Posted by Gabi on Monday, January 25, 2010 - Comment on this entry

Fragrant Limonato olive oil works overtime, both flavoring the succulent lamb in this recipe and keeping it moist on the outside with a nice crust on the outside. A perfect example of how to use our amazing olive oils when you grill! The Gorgonzola-carrot smash is so decadent, you'll want to make extra to serve on the side. Ingredients 6 fresh lamb chops, bone-in                                                                                                                                                                                                                                                                                         1/4 cup Limonato olive oil 3 cloves garlic, minced 1 small bunch flat leaf parsley, chopped …continue reading

Coming Up at the Sonoma Valley Olive Festival

Posted by Gabi on Thursday, January 21, 2010 - Comment on this entry

As we speak, we are in the middle of The Sonoma Valley Olive Festival, an exciting three-month-long celebration of all things olive. The Sonoma Valley Visitors Bureau has put together an incredibly helpful, informative guide to the festival and I wanted to share some of the upcoming highlights with you. {image1} Here's what's coming up throughout the rest of January: Olive Oil Education with Albert Katz and Festivities at Junipero & Co January 22, 2010. 5pm-7pm. An evening of Olive …continue reading

Forkless Red Endive and Tapenade Salad

Posted by Gabi on Monday, January 18, 2010 - Comment on this entry

Things have been extra-busy lately. If I'm not at work, I'm working from home, working in an internet cafe, or driving to or from work. Still, a girl has got to eat, and foodie that I am, no matter how busy I get, the food I eat needs to be fresh and delicious. Thankfully, my refrigerator holds several jars of all three flavors of tapenades from The Olive Press.  {image1} These versatile jars of deliciousness mean that, at the end …continue reading

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