The Olive Press Blog
The Olive Odyssey
The amazing 3-month Sonoma Valley Olive Festival had part of its grand finale this past Saturday, at the Sonoma Valley Olive Odyssey, held in the Grand Piazza between Jacuzzi Family Vineyards and The Olive Press, at the Sonoma location. The sun was shining and a light breeze drifted through the Piazza, while home olive-curers from all over the Sonoma Valley gathered to share their unique olives, treats from Olive and Vine Catering and cheese from Carneros Caves were available. {image6} …continue reading
Rosemary-Olive Oil Frittata
This easy egg dish makes for a delightful brunch, lunch or even light supper. Bold Sonoma Valley Blend Extra Virgin Olive Oil and bright rosemary combine beautifully with aged white cheddar and sweet caramelized onions. Sandwich leftovers between two slices of crusy bread for the perfect next-day lunch. {image1} Ingredients 8 eggs 3/4 cup half-and-half 2 sprigs fresh rosemary 1 12-oz bag chopped frozen spinach, thawed 1 cup grated aged white cheddar cheese 1 small white onion, diced 2 tbsp …continue reading
Oven-Baked Garlic Fries
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
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
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
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
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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
