The Olive Press Blog
Seared Tuna Salad over Grilled Bread with Avocado and Tapenade.
This delicious salad/sandwich is a hybrid of French Salade Nicoise and Italian Panzanella. Delicate Arbequina Extra Virgin Olive Oil compliments the succulent tuna and the salty tapenade. Creamy avocado gives the dish a delicious and much-appreciated richness. Ingredients 1 small baguette, sliced in half lengthwise 1 fresh yellow fin tuna steak, about 1/2 lb 2 cups freshly-washed arugula 1 cup cherry tomatoes, halved 1 small bunch mint, chopped finely Arbequina Extra Virgin Olive Oil 2 tbsp balsamic vinegar about 15 …continue reading
Fresh Beet Ravioli with Ricotta, Goat Cheese and Mint
Delicate Sevillano Extra-Virgin Olive Oil is a wonderful accompaniment to this sophisticated dish. Tender beets keep this pasta very moist and give it a beautiful purple color, while goat cheese, a natural pairing for beets, is absolutely perfect with fresh mint, and the ricotta keeps it from being overwhelmingly rich. Note: if you don't have a food processor, you can still make the dough--just mash the beets well with a fork and mix the dough in a bowl with a …continue reading
Blood Orange Olive Oil-Salted Caramel Pots de Creme
This truly impressive, decadent dessert is actually deceptively simple to make. It spends most of its time baking and setting, making it perfect for a dinner party. Whip up the custard, bake it and leave it to set while you make and serve dinner. Your guests will be absolutely wowed. Ingredients 1 cup granulated sugar, divided A pinch of fleur de sel (or any mild sea salt if you don't have this), plus more for garnish 3/4 cup heavy cream …continue reading
Holiday on a Budget
If you're anything like me, you haven't finished your holiday shopping yet. You meant to--you really did. But life has gotten in the way. Work, family, friends, holiday parties galore. Not to mention that the shopping scene is scarily busy right now, with hoards of people fighting for the perfect gifts. Yeah, I'll pass. Oh, and also, gift-shopping can be really expensive. Well, I'm thrilled to tell you that The Olive Press is here to help, with lots of fantastic, …continue reading
Roasted Brussels Sprouts with Lemon, Olive Oil and Parmesan
This is the easiest Brussels sprouts recipe I know of--and also one of the best. Even people who swear they hate Brussels sprouts will gobble this one up, thanks to the winning combination of lemon, olive oil and Parmesan. If you want to really maximize the lemon flavor, try using Limonato (Meyer Lemon) Olive Oil instead. Ingredients 1 lb Brussels sprouts, cleaned, ends trimmed, halved 1/8 cup medium intensity olive oil, such as Master Blend Extra Virgin Olive Oil 2 …continue reading
Olive Oil Tasting Party
Since I began working for The Olive Press, my eyes have been opened to the thrilling gastronomical world of really good extra-virgin olive oil. I had no idea of the extent of styles and varietals of extra virgin olive oil, nor was I aware of just how good it can make the simplest of foods taste. So I decided it was simply wrong for me to keep this information to myself. I had to expose the people I love to …continue reading
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Recent Blog Entries
- The Beauty of Olive Oil
- Almond-Crusted Shrimp Salad with Citrus Dressing
- In Good Taste
- Having Your Cake and Eating it too
- Roasted Root Vegetables
- Mini Lamb-Feta Burgers with Lemon-Yogurt Sauce
- The Olive Odyssey
- Rosemary-Olive Oil Frittata
- Oven-Baked Garlic Fries
- Delicate, Medium, Robust
