http://www.theolivepress.com/blog/ A blog about all things olive, from theolivepress.com! en info@the-green-gourmet.com Copyright 2012 2012-02-02T18:35:02+00:00 http://www.theolivepress.com/blog/entry/five-delicious-ways-to-learn-more-about-olive-oil http://www.theolivepress.com/blog/entry/five-delicious-ways-to-learn-more-about-olive-oil#When:18:35 Thu, February 02, 2012 - 10:35am Isn’t it time to make a resolution that you’re actually excited about keeping? This year, promise yourself to learn more about olive oil. With food experts like author Tom Mueller and school lunch reformer Jamie Oliver talking about olive oil, there’s never a dull moment around this “liquid gold.” To stay informed and enthused, we’ve got five great ways to learn more about olive oil this year. Here’s to your health, and to your resolutions! Visit an olive mill. Seeing olive oil being produced first-hand is a rare treat; we recommend it to all of our customers. It gives you a chance to see how authentic olive oil is really made, and it’s a great way for kids to get excited about food, too. At The Olive Press in Sonoma, we offercomplimentary tastings at our tasting bar, and if you call in advance, we’ll schedule a tour for groups under 10. Try a new olive oil. Not all extra virgin olive oils are created equal! Some are naturally softer, sweeter, bolder, or nuttier—it all depends on the olive variety and the time of harvest. Never tried a Robust Koroneiki olive oil? Not sure what a Delicate Ascolano is like? Now’s the time to try a new variety. You’ll find they each give a different aroma and flavor to your dishes. Learn about the different types of extra virgin olive oil varieties here. Try a new recipe. Olive oil isn’t just for salad dressings! You can use it to sauté, bake, and even poach. Learn about cooking with olive oil and safe temperatures here, and explore our free recipe database here. There’s no time like the New Year to expand your cooking repertoire to include more wholesome, homemade dishes. Read more. Yes, reading more—isn’t it on all of our to-do lists for the year? To learn about the history and folklore about olive oil, or the production and market of it, or even just to master the cookery of olive oil, check out our favorite books here and here. Stay educated. The world of olive oil is rapidly changing every day, and there’s lots of buzz to keep up with. Fraud in the marketplace, seasonal varietals, appearances at the local farmer’s market—who can keep track of it all? If you’re interested in learning more and staying abreast of olive oil news, here are some of our top sites we recommend: Tom Mueller’s blog called Extra Virginity; the Olive Oil Times website for all things olive oil news and policy; and our own blog at The Olive Press for recipes, news, events, and products. food, cooking, blog 2012-02-02T18:35 http://www.theolivepress.com/news-events http://www.theolivepress.com/news-events#When:00:45 Fri, January 27, 2012 - 4:45pm The tides really are turning in the world of olive oil, especially for California. Watch what the Senate had to say in their hearing about the new challenges facing our Olive Oil Industry! The California Channel 1/26/2012 food, cooking 2012-01-28T00:45 http://www.theolivepress.com/blog/entry/balsamic-spiked-fiesta-black-bean-hummus http://www.theolivepress.com/blog/entry/balsamic-spiked-fiesta-black-bean-hummus#When:19:50 Fri, January 27, 2012 - 11:50am Our balsamic vinegar-spiked black bean dip recipe is perfect for all you hummus lovers out there. Try this recipe in place of your traditional formula, which normally includes garbanzo beans, lemon juice, and parsley. Here, black beans, lime juice, and fresh cilantro take regular hummus to the next level—and an unexpected splash of balsamic vinegar brings out the sweet, earthy flavors of the ingredients. Enjoy this vegetarian side with pitas, chips, and layered taco dips. Better yet, smear it over tortillas and fill with seared vegetables for a fiber and protein packed burrito. Balsamic-Spiked Fiesta Black Bean Hummus Ingredients: 1 (15-ounce) can black beans, drained ¼ cup chopped fresh cilantro 2 cloves garlic, chopped 3 tablespoons Arbequina Olive Oil 3 tablespoons lime juice 1 teaspoon White Balsamic Vinegar 1 teaspoon ground cumin Sea salt and black pepper, to taste Directions: Combine all ingredients in a food processor; puree until smooth. Season to taste and enjoy. food, cooking, blog 2012-01-27T19:50 http://www.theolivepress.com/blog/entry/perfecting-homemade-pizza-with-high-heat-olive-oil-plus-a-recipe http://www.theolivepress.com/blog/entry/perfecting-homemade-pizza-with-high-heat-olive-oil-plus-a-recipe#When:00:38 Tue, January 17, 2012 - 4:38pm We’re hugs fans of pizza, and recently we came across a great article at The Kitchn giving readers a tip on how to make it best: crank the oven as hot as it will go. We tried it, and we love it! The crust comes out bubbly in spots, while just barely charred in others—just like you’d expect a pizza from a brick oven at a restaurant. We have one more tip to add to this: coat your entire pizza dough lightly with olive oil before you add on any toppings—crust areas included. The olive oil helps to seal in the moisture on the dough, especially if you’re cooking it at temps as high as around 550°F in the oven. What type of olive oil to brush on? It depends on what toppings you’re putting on the pizza. We came up with this rustic Italian pizza that calls for our Basil Parmesan Dipping Oil. First, we rolled out a pizza dough very thinly, then brushed the whole thing with our Basil Parmesan Dipping Oil. Next, a very thin layer of good quality tomato sauce goes over the surface. Then, we tossed sliced Roma tomatoes and thickly sliced garlic cloves in more of the olive oil, and scattered the mixture over the pizza. Finally, we topped it with a smattering of mozzarella and Parmesan cheeses and baked it up. Ready to try it for yourself? The results are incredible!   Rustic Tomato and Garlic Pizza With Basil and Parmesan Ingredients: 1 batch unbaked pizza dough 5 tablespoons Basil Parmesan Dipping Oil, divided 2 tablespoons good quality tomato sauce 1 medium Roma tomato, thinly sliced 3 cloves garlic, peeled, thickly sliced Sea salt, black pepper, and red pepper flakes, to taste ½ cup shredded mozzarella cheese ½ cup grated Parmesan cheese Directions: 1)      Preheat oven to 550°F. On a lightly floured surface, roll out pizza dough to a very thin circle, about 1/8-inch thick. Brush lightly all over with 2 tablespoons Basil Parmesan Dipping Oil. Place on pizza stone or round baking sheet. 2)      Spread tomato sauce thinly over surface of pizza. 3)      Toss tomatoes and garlic in remaining 3 tablespoons Basil Parmesan Dipping Oil. Scatter evenly over pizza. Top with cheeses. 4)      Bake until pizza is golden and bubbly, about 10 to 12 minutes. Watch carefully to avoid burning. Serve immediately. Makes about 4 servings. food, cooking, blog 2012-01-18T00:38 http://www.theolivepress.com/recipes/view/perfecting-homemade-pizza-with-high-heat-olive-oil-plus-a-recipe http://www.theolivepress.com/recipes/view/perfecting-homemade-pizza-with-high-heat-olive-oil-plus-a-recipe#When:00:29 Tue, January 17, 2012 - 4:29pm We’re hugs fans of pizza, and recently we came across a great article at The Kitchn giving readers a tip on how to make it best: crank the oven as hot as it will go. We tried it, and we love it! The crust comes out bubbly in spots, while just barely charred in others—just like you’d expect a pizza from a brick oven at a restaurant. We have one more tip to add to this: coat your entire pizza dough lightly with olive oil before you add on any toppings—crust areas included. The olive oil helps to seal in the moisture on the dough, especially if you’re cooking it at temps as high as around 550°F in the oven. What type of olive oil to brush on? It depends on what toppings you’re putting on the pizza. We came up with this rustic Italian pizza that calls for our Basil Parmesan Dipping Oil. First, we rolled out a pizza dough very thinly, then brushed the whole thing with our Basil Parmesan Dipping Oil. Next, a very thin layer of good quality tomato sauce goes over the surface. Then, we tossed sliced Roma tomatoes and thickly sliced garlic cloves in more of the olive oil, and scattered the mixture over the pizza. Finally, we topped it with a smattering of mozzarella and Parmesan cheeses and baked it up. Ready to try it for yourself? The results are incredible! food, cooking, recipes, COURSES, Entree, RECIPES BY PRODUCT, INFUSED & DIPPING OILS, Basil Parmesan 2012-01-18T00:29 http://www.theolivepress.com/blog/entry/tom-mueller-olive-oil-evangelist-author-and-consumer-resource http://www.theolivepress.com/blog/entry/tom-mueller-olive-oil-evangelist-author-and-consumer-resource#When:16:41 Wed, January 11, 2012 - 8:41am The tides are turning in the world of olive oil. Consumers, government, and the media are all paying very close attention to what’s happening with extra virgin olive oil regulation, and it’s in large part due to one journalist and his groundbreaking book. Tom Mueller, author of Extra Virginity: The Sublime and Scandalous World of Olive Oil, (click on link to purchase a SIGNED copy) made a splash in America late last year with this provocative and honest look inside the fraud that exists within the olive oil marketplace (about two-thirds of “extra virgin” olive oil on grocery store shelves are not actually extra virgin). While it’s disheartening to know that such prevalent fraud exists, it’s encouraging to hear the heated discussions taking place on a global scale. Television, radio, and newspaper outlets have all tuned in to Mueller’s work, and we’ll hopefully see heavy changes in the marketplace coming in 2012. While you can find endless articles, interviews, and podcasts with Mueller on the internet (we are especially fond of recent podcast interviews on The Splendid Table and Fresh Air), we recommend you follow Mueller’s work directly on his website, Extra Virginity. Here, you can follow Mueller’s blog on olive oil happenings and news, and read his well-researched buyer’s guide to finding and recognizing real extra virgin olive oil. His work is nothing less than thorough, and he shows a genuine concern for the artisans and producers making authentic olive oil. Many thanks to Tom Mueller and the countless others doing their part to support local economies and integrity in the marketplace. Image: Tom Mueller food, cooking, blog 2012-01-11T16:41 http://www.theolivepress.com/blog/entry/winter-warm-up-feel-good-recipe-roundup http://www.theolivepress.com/blog/entry/winter-warm-up-feel-good-recipe-roundup#When:15:57 Tue, December 27, 2011 - 7:57am The holidays are behind us, but it’s still chilly outside—and getting colder each day. Staying warm and bundled up doesn’t mean giving up eating right by indulging in overly heavy foods. Keep those lingering feelings of cozy cheer in your kitchen for the rest of the winter season with a few simple (and healthy) recipe ideas. Holiday Quinoa Pilaf with Dried Fruits & Olio Nuovo: Quinoa makes a wholesome and satisfying change of pace form the usual rice or pasta side dish. This festive recipe features wintry dried fruits, fresh herbs, and the highly prized Olio Nuovo. It’s especially great for holiday menus but works just as well year-round. Cumin-Dusted Sweet Potato Fries with Lime Aioli: It’s only natural to want comfort foods in the colder months. With this healthier French fry recipe, it becomes easier to eat right while still eating in comfort. Lightly spiced sweet potato fries are baked—not fried—and served with a lime-infused dipping sauce. Patatas Riojiana (Potato and Chorizo Rioja Style): For the days you just don’t want to get out of bed, just toss this warming Spanish dish in the oven. Chorizo, potatoes, and just a bit f paprika are all it takes to make this brunch-in-bed meal in a snap. Orange-Rosemary Roasted Turkey Breast: You don’t have to roast an entire turkey to get the same effects. Have a taste of Thanksgiving all winter long with these easy roasted turkey breasts. Serve them with potatoes for a hearty dinner or sliced with roasted veggies on a Ciabatta roll for a substantial lunch. Asparagus & Wild Mushroom Pappardelle: You don’t always need a meaty entrée to warm up in the winter! This Italian pasta dish proves just that. Incredibly savory, juicy mushrooms are sautéed down with white wine and parmesan cheese. It’s every bit as good as it sounds. For more healthy and seasonal recipes featuring extra virgin olive oil and balsamics, visit our full Recipe section here. food, cooking, blog 2011-12-27T15:57 http://www.theolivepress.com/blog/entry/nourishing-bath-body-gifts-for-the-holidays http://www.theolivepress.com/blog/entry/nourishing-bath-body-gifts-for-the-holidays#When:16:27 Mon, December 12, 2011 - 8:27am This Christmas, shower your loved ones with presents that show you care. With The Olive Press, you’re used to giving the gift of healthy food and olive oil … but don’t stop there, we also offer bath & body products, using our extra-virgin olive oil, handcrafted organic herbs, and local ingredients—so you can give the gift of all-natural pampering. Our Bath & Body collection includes body butter, body lotion, foot balm, hand crème, and massage oil. Each bottle contains a carefully-blended recipe of extra virgin olive oil, essential oils, and essences. Choose from Lavender or Lemongrass for an aromatic experience that nourishes the skin to the core. We’ve also crafted a line of Luxury Soaps, which provide just as much moisturizing as they do cleansing—great for sensitive skin and any winter routine. To complement the lotions, crèmes, and soaps, we’ve recently released a line of all-natural Bath Salts, made from lavender, oils, and herbs grown right here in Northern California! Relax, unwind, and decompress in a healing bath that soothes and nourishes. You’ll find even more bath and body gifts in our online shop, which features collections of olive oil candles, Olivina Napa Valley, and more to calm and feed the body. With our bath & body collection, you can mix and match the perfect combination for the loved ones in your life. You can even create the ultimate feel-good holiday gift by crafting a personalized Bath & Body Gift Set—the possibilities are endless. Happy Holidays to all! food, cooking, blog 2011-12-12T16:27 http://www.theolivepress.com/blog/entry/get-in-the-spirit-of-the-holidays-with-a-sonoma-falling-fig-cocktail http://www.theolivepress.com/blog/entry/get-in-the-spirit-of-the-holidays-with-a-sonoma-falling-fig-cocktail#When:23:21 Thu, December 08, 2011 - 3:21pm From our friend Fred Groth,at HelloCello, Limoncello di Sonoma, a seasonal cocktail using local California ingredients. We are loving this cool, refreshing sipper. Enjoy! This flavorful cocktail combines some of the best fall flavors from some of the best artisanal producers in Sonoma. The balsamic vinegar adds acidity and balances out the sweetness of the FigCello and Gravenstein Apple Juice nicely. The local Bourbon aged in Pinot Barrels, provides the classic backbone of this drink. All the ingredients are hand crafted by passionate local artisanal producers in Sonoma.   Sonoma Falling Fig Ingredients: 1 Tsp. The Olive Press Champagne Balsamic Vinegar 3 basil leaves 1 ½  oz. FigCello di Sonoma 2 oz. Hooker's House Bourbon, Pinot Noir barrel aged Bourbon 1 oz. Nana Mae's Gravenstein Apple juice   Directions: Muddle basil and balsamic vinegar in a cocktail shaker. Add ice and the rest of ingredients. Shake and strain into an ice filled old fashioned or festive holiday glass. Garnish with a sliced fig. Enjoy!   Find out more at: FigCello di Sonoma http://www.hellosonoma.com Olive Press oils and vinegars http://www.theolivepress.com Hooker's House Bourbon http://www.prohibition-spirits.com Nana Mae’s Heirloom Apple products.  www://www.nanamae.com Try the Sonoma Falling Fig at the girl& the fig http://www.thegirlandthefig.com Liquid sunshine smiles! Fred Groth, HelloCello, Limoncello di Sonoma food, cooking, blog 2011-12-08T23:21 http://www.theolivepress.com/news-events http://www.theolivepress.com/news-events#When:20:32 Tue, December 06, 2011 - 12:32pm Pretty bottles of olive oil make great holiday gifts, but what most of us who delight in drizzles of the golden liquid don't realize is what's in your bottle might not be what you expect - or want.  And we're not talkin' fat.  food, cooking 2011-12-06T20:32 http://www.theolivepress.com/blog/entry/holiday-gift-guide-for-the-foodie-in-your-life http://www.theolivepress.com/blog/entry/holiday-gift-guide-for-the-foodie-in-your-life#When:19:32 Fri, December 02, 2011 - 11:32am This holiday season, give your loved ones something to make them feel good through and through: good food! Whether you’re new to the world of extra virgin olive oil or a pro, one of the simplest ways to say “Happy Holidays!” is with the healthy and delicious gift of Olive Oil. Sometimes it’s the little things that say the most, as you’ll discover in our Gifts Under $40 selection. Some of our customers’ favorite items can be found here: The Dachshund Cruet to display olive oil or balsamic with style; our Anytime, Anywhere Extra Virgin Olive Oil & Citrus Olive Oil, perfectly presented, so the work is done for you; or perhaps the stocking stuffer-ready Artisanal Olive Oil Caramel Corn. For a variety of simply stated and elegant gift set, explore our Logo Wood Box Collection. Each box features a carefully-selected set of themed foods or products for the kitchen. You’ll find The Gourmet Pasta Collection, which contains our hand-made and all-natural pasta, and The VIP Collection (as featured in “O” Magazine!), which contains our three artisan extra virgin olive oils. And then there are our ever popular sampler packs, so you can get the perfect mix-and-match set for the loved ones in your life. For the foodie and olive oil connoisseur in your life, it might be time to go bigger. If you’re looking for something that delivers a punch, you’ll want to explore our Case Collections. These carefully-selected gift sets are designed to give you the “full package” of your choosing. For the perpetual experimental cook, there’s the Endless Options Collection, or for the simply stated palate, there’s the Chef’s Choice. And for a colorful collection that includes a little from olive oil, balsamic, and dipping oils alike, don’t miss out on the Culinary Collection. Whichever collection you choose, your loved one is sure to be amazed. And when you simply can’t choose which gift is best, let your recipient decide! Just released this year, our Gift Cards are a sure way to please everyone. Ranging from $25 to $200, they span occasions both formal and informal—so you can gift them to bosses, colleagues, friends, and family alike. We heart these gift cards, and we are sure the loved ones in your life will, also. food, cooking, blog 2011-12-02T19:32 http://www.theolivepress.com/news-events http://www.theolivepress.com/news-events#When:16:42 Mon, November 21, 2011 - 8:42am Of all the traditions being followed this Thanksgiving, there's one ingredient that's been a part of family feasts for thousands of years: Olive oil. The Greeks and Romans considered it a gift of the gods. And while olives from the Mediterranean remain ... CBS News, Sunday Morning food, cooking 2011-11-21T16:42 http://www.theolivepress.com/blog/entry/olio-nuovo-the-seasons-first-olive-pressing-and-a-holiday-recipe http://www.theolivepress.com/blog/entry/olio-nuovo-the-seasons-first-olive-pressing-and-a-holiday-recipe#When:20:56 Fri, November 18, 2011 - 12:56pm Olio Nuovo—the very first olives milled this harvest —is as fine of an extra virgin olive oil you can find … anywhere! The aroma, flavor, and intensity are unique among all culinary oils, and if you’ve never had the pleasure of tasting it, now is the time! Literally “new oil,” Olio Nuovo is your chance to experience the fresh intense flavor and aroma that only new olive oil can produce. This is truly one to be savored. This green grassy oil is full-bodied, pungent and intensely aromatic. It contains the highest concentration of antioxidants, all within this limited-supply extra virgin olive oil. Late autumn is the perfect time for Olio Nuovo to be released, just in time for the holiday season. Once you taste this unbeatable olive oil, you’ll be using it in all of your holiday recipes. Here’s one of our favorites this year, which is perfect for Thanksgiving and through the New Year: Holiday Quinoa Pilaf with Dried Fruits & Olio Nuovo. To order - go to Olive Oils - Medium.   Holiday Quinoa Pilaf with Dried Fruits & Olio Nuovo Ingredients: 1 cup quinoa 2 cups water 1/3 cup chopped apricots ¼ cup chopped toasted pecans ¼ cup dried cherries or cranberries ¼ cup sliced scallions 3 tablespoons chopped fresh parsley 2 tablespoons fresh lemon juice 2 tablespoons Olio Nuovo Sea salt and black pepper, to taste   Directions: 1)     Rinse quinoa in a strainer until water runs clear; shake off excess water. Combine quinoa and water in a small saucepan over high heat. Bring to a boil, reduce to a low simmer, and cook until liquid is absorbed, covered, about 13 minutes.  Remove from heat. 2)     Transfer cooked quinoa to a medium mixing bowl. Add remaining ingredients; toss gently to mix well. Season to taste, adding more Olio Nuovo as desired. Serve warm or chilled.   Makes 4 servings. food, cooking, blog 2011-11-18T20:56 http://www.theolivepress.com/recipes/view/holiday-quinoa-pilaf-with-dried-fruits-olio-nuovo http://www.theolivepress.com/recipes/view/holiday-quinoa-pilaf-with-dried-fruits-olio-nuovo#When:23:12 Thu, November 17, 2011 - 3:12pm Late autumn is the perfect time for Olio Nuovo to be released, just in time for the holiday season. Once you taste this unbeatable olive oil, you’ll be using it in all of your holiday recipes. Here’s one of our favorites this year, which is perfect for Thanksgiving and through the New Year: Holiday Quinoa Pilaf with Dried Fruits & Olio Nuovo. food, cooking, recipes, COURSES, Sides, Entree, DISHES, Salads & Dressings, RECIPES BY PRODUCT, EXTRA VIRGIN OLIVE OIL 2011-11-17T23:12 http://www.theolivepress.com/blog/entry/december-3rd-2011-blessing-of-the-olives-and-a-very-special-open-house http://www.theolivepress.com/blog/entry/december-3rd-2011-blessing-of-the-olives-and-a-very-special-open-house#When:18:14 Sun, November 13, 2011 - 10:14am On Saturday, December 3rd at 11:00AM, join us for the Blessing of the Olives, a traditional ceremony held once a year to mark the beginning of the Sonoma Valley Olive Festival. For locals and olive enthusiasts, this is truly an exalted holiday that kicks off the celebratory months of the Sonoma harvest season. Tom Mueller will be a special guest speaker, offering ancient lore and history about our most favorite fruit. Located on the northeast corner of the Sonoma Square in the historic Mission Solano de Sonoma, the blessing ceremony includes traditional music, talks from local olive oil luminaries and festive refreshments—not to mention the rare chance to experience first-hand a bit of old world ritual. After the ceremony, swing over to The Olive Press, where we’re holding our annual open house. Later that afternoon join us for a book signing with investigative journalist, Tom Mueller, the author of “Extra Virginity: The Sublime and Scandalous World of Olive Oil”.   Mueller will be here to discuss his new book, which is a narrative on the artisan producers, olive growers and chefs behind the bursting world of olive oil. Come and learn about the fascinating world of olive oil. We’ll be demonstrating fresh olive oil production, sampling the renowned Olio Nuovo, and serving samples from our complimentary tasting bar. The book signing with Tom Mueller starts at 3:00 p.m. on Saturday. Make your reservations by calling 707.931.7506 or email:  specialevents@jacuzziwines.com. Kick off the Olive Festival with the family, and join us for the Blessing of the Olives on December 3rd at 11:00 a.m. For more information on the Blessing of the Olives, visit here. food, cooking, blog 2011-11-13T18:14 http://www.theolivepress.com/news-events http://www.theolivepress.com/news-events#When:23:22 Mon, November 07, 2011 - 3:22pm It was quite a day for olive oil in the news. Articles on the subject were published yesterday in two of the most-read American newspapers — The Washington Post and The New York Times. The title of The Times article must have sent a warm ping through the hearts of California olive oil producers who have set their sites on chipping away at the 99 percent market share enjoyed by European exporters. “California’s Olive Oils Challenge Europe’s” was how the title appeared online, while in print it was shortened slightly to “Challenging Imported Olive Oils.” Either way, it was a heading thoroughly enjoyed food, cooking 2011-11-07T23:22