http://www.theolivepress.com/blog/ A blog about all things olive, from theolivepress.com! en KiMBo_D@msn.com Copyright 2012 2012-05-16T15:39:18+00:00 http://www.theolivepress.com/blog/entry/announcing-the-winners-of-our-spring-fling-recipe-contest http://www.theolivepress.com/blog/entry/announcing-the-winners-of-our-spring-fling-recipe-contest#When:15:39 Wed, May 16, 2012 - 7:39am We’ve just wrapped up our Spring Fling Recipe Contest! Many thanks to everyone who participated by sharing their wonderful creations with us, and to those who took the time to vote online. We had a gorgeous pool of recipe entries, all heralding spring’s bounty of local produce, fresh ingredients, and citrusy flavors. We’re thrilled to announce the Grand Prize Winner, Sherri Williams, whose recipe for Perfectly Pleasing Panzanella won the most votes on our Facebook contest voting page. Congrats, Sherri! Her panzanella recipe (see featured photo) is a fresh and vibrant take on the traditional bread-tomato salad. It calls upon a from-scratch vinaigrette using our Limonato Olive Oil, lemon zest, and champagne vinegar—sounds just delightful! The recipe is below and will be featured in our in-the-works cookbook. And we’d like to call out to the runners-up, as this was a very close contest. Just behind by two votes were both Mayte Gonzalez with a recipe for Mango and Shrimp Ceviche Tostadas and Crystal Schmidt with a recipe for Strawberry Clementine Olive Oil Cake. Both sound simply exquisite—see their recipes below, as well. All in all, the winning recipes consisted of a salad, an entrée, and a dessert—a perfectly fine combination of courses to complete any spring menu this season. See the recipes from all winners below, and feel free to share your congratulations with them in the comment section. Thanks again to everyone who participated in this recipe contest. We look forward to the next round together! Winner: Sherri Williams Perfectly Pleasing Panzanella Ingredients: 3 cups day old crusty Italian bread, cubed & lightly toasted 1 cup day old pumpernickel bread, cubed & lightly toasted 2 medium heirloom tomatoes, cubed 1/4 cup cucumber, cubed 12 kalamata olives, cubed 1/4 cup red onion, chopped 5-6 large basil leaves, torn 2 ounces sopressata salami, cubed 2 ounces sharp provolone, cubed DRESSING: 1/2 cup The Olive Press Limonato Olive Oil 1 tsp. lemon zest, grated 3 Tbsp. champagne vinegar 1/2 tsp. thyme, dried Salt & pepper to taste Directions: 1. Combine all the dressing ingredients together in a large mixing bowl. Add bread cubes to the mixing bowl and coat. Let the bread marinate in the dressing for 10 minutes. Toss in remaining salad ingredients to the mixing bowl. Mix well. Serve!   Runner-Up: Mayte Gonzalez Mango and Shrimp Ceviche Tostadas Ingredients: 1 lb medium shrimp (cooked or raw with shell) 2 ripe mangoes, chopped 1 medium onion finely chopped (or substitute 4 green onions finely chopped) 2 small bell peppers, chopped 4 large tomatoes, chopped 1 medium cucumber, peeled and chopped 3 or 4 radishes, chopped 4 tbsp mint ½ cup cilantro, chopped 4 limes 4 tbsp The Olive Press Lime Olive Oil Salt and pepper to taste Cotija or other crumbled cheese Packaged tostada shells Or Make your own tostada shells: Corn tortillas 2 tbsp The Olive Press Arbequina Extra Virgin Olive Oil Directions: 1. To cook the shrimp, leave them in the shell and boil in hot water. When cooked, let them cool by running under cold water and peel. Dice the shrimp along with the mangoes, onion, bell peppers, tomatoes, cucumber and radishes and combine in a large bowl. Add the mint and cilantro. In a separate small bowl, combine the lime juice, Lime Olive Oil, salt, and pepper. Add this mixture to the salad and toss. Place salad on a tostada shell and sprinkle cheese on top. 2. Optional: To prepare the tortillas: In a frying pan, pour enough oil to cover the tortilla (about quarter inch layer of oil). Heat the oil on medium high heat until sizzling hot (add a small pinch of salt to avoid oil splatters). One at a time, fry the tortillas until golden brown on each side (about 40 seconds per side, or until stiff and crisp). Use a spatula to push the tortilla down and keep flat. Remove tortilla from pan and place on paper towel-lined plate to absorb excess oil.   Runner-Up: Crystal Schmidt Strawberry Clementine Olive Oil Cake Ingredients: 3 eggs, separated ¼ tsp cream of tartar ½ cup The Olive Press Clementine Olive Oil ½ cup softened butter 1 cup white sugar ½ cup brown sugar 2-3 Clementines 2 1/3 cups all-purpose flour, divided ½ tsp baking soda ½ tsp salt ¾ cup plain Greek yogurt 2 cups small diced fresh strawberries 1½ cups powdered sugar Directions: 1. Preheat the oven to 325 degrees. Grease a bundt pan and set it aside. With an electric mixer beat the egg whites and cream of tartar until stiff peaks are formed, then transfer to another bowl and set aside. 2. In the bowl of the electric mixer (I don’t bother with washing it out) cream together the olive oil, butter, and sugars. Add in one egg yolk at a time, continuing to mix between each one. 3. Use a microplane grater to zest the Clementines; you will need 1 Tbs of zest. Juice the Clementines until you have 2 Tbs of juice, set aside. 4. In a medium bowl combine the Clementine zest, 2 cups flour, baking soda, and salt. To the mixing bowl add this flour mixture along with the yogurt mix until just combined. Fold the whipped egg whites into the batter. Toss the strawberry pieces with 1/3 cup flour and then gently fold those into the batter also. 5. Spoon batter into the bundt pan and gently tap the pan on the counter to settle the batter. Bake for 90 minutes, or until a toothpick inserted in the center comes out clean. Let it rest in the pan for 15 minutes, then turn it out onto a cooling rack. Let cool for several minutes while you prepare the icing by combining the powdered sugar with the reserved Clementine juice. Drizzle the icing over the top of the cake. 6. Serve and enjoy! food, cooking, blog 2012-05-16T15:39 http://www.theolivepress.com/blog/entry/be-aware-of-the-risks-of-botulism-with-homemade-garlic-infused-oil http://www.theolivepress.com/blog/entry/be-aware-of-the-risks-of-botulism-with-homemade-garlic-infused-oil#When:16:00 Wed, May 09, 2012 - 8:00am Making your own olive oil infusions at home is one of the joys of experimenting with great ingredients and tasting the delicious results. But when it comes to making garlic oil, many people aren’t aware that there are some very real health dangers that can arise. Botulism is potentially fatal food poisoning, and it can come about when making garlic-infused oil at home. The dangers of botulism The bacteria spores that cause botulism are called Clostridium botulinum, and they can spread in certain foods when not exposed to oxygen—as is the case when infusing garlic in oil. When homemade garlic-infused oil is left unrefrigerated or kept for too long, the chance of this bacteria growing is very real. There have been a number of documented cases of people getting sick from their homemade garlic oils. The symptoms of botulism can include: Dizziness; Blurred or double vision; Difficulty in swallowing, breathing and speaking; Paralysis that gets worse with time. What home cooks should be aware of is that there are no warning signs if your garlic oil has been growing Clostridium botulinum; it will smell, look, and taste the same as usual. So this is one case where you don’t want to rely on your senses to tell you if the oil has “gone bad!” How to be safe in the kitchen The FDA recommends that if you want to make your own infused garlic oil, you should prepare it fresh and use it right away. If you are saving any leftovers, you must refrigerate it right away and use within a week. And if you’re buying a commercially prepared infused garlic oil, check to make sure the product has some sort of preservative or acid inside it, which is there to preserve the garlic and protect it from growing harmful bacteria. Buy products you trust In our own blend of Roasted Garlic & Rosemary Dipping Oil, we take extra steps to ensure the safety of our oil for your health. So there’s no need to worry about refrigerating our garlic oil blend—it’s already preserved as it is. For best flavor, we recommend that you use this oil within one year (if you don’t use it all up by that time!). Whether you try our very own Roasted Garlic & Rosemary Dipping Oil  or make your own at home, always be safe and keep your health in mind. And, of course, have fun experimenting in the kitchen!   Source: Kendall, P. and Rausch, J. (December 2006). Flavored vinegars and oils. Colorado State University Extension. Retrieved from http://www.ext.colostate.edu/pubs/foodnut/09340.html food, cooking, blog 2012-05-09T16:00 http://www.theolivepress.com/blog/entry/get-ready-for-national-bike-to-work-day-sonoma http://www.theolivepress.com/blog/entry/get-ready-for-national-bike-to-work-day-sonoma#When:17:25 Wed, May 02, 2012 - 9:25am Get ready for National Bike to Work Day on May 10, when all locals are encouraged to dust off their bikes and get around town sans motor vehicles. The event kicks off the entire month of May, as locals throughout Sonoma, Napa, and beyond are encouraged to traverse their cities by bicycle and take advantage of the many benefits of biking for transportation. At The Olive Press, we’re huge supporters of sustainable living and taking actions towards a heart-healthy lifestyle, so we’re proud to be a part of this amazing event. Come see us at the Oxbow Public Market in Napa, where we’re organizing a very special Energizing Station. We encourage all locals to get out on your bikes and be a part of this event! From 7-10 a.m., come on by the Oxbow parking lot for all sorts of goodies from Pica Pica, C Casa, and Napa River Velo. We’ll be giving out free collectible canvas bags (so you can tote your goodies all around town on your bike!), as well as 60ml bottles of our very own olive oil—with bonus recipe cards for homemade whole grain granola bars (see below to get the recipe)! There will be over 30 additional Energizer Stations throughout the Sonoma region, where all bikers can stop by to recharge with healthy snacks, beverages, and free bicycle repair. We’ll also be present at the station with the Energy and Conservation division of the county of Sonoma. So get on a bike and join us to promote heart-healthy, sustainable living. Hope to see you there! Almond Apricot Energy Bars {image1} Ingredients: 1 cup rolled oats 1 cup all-purpose whole wheat flour 1/3 cup very finely chopped almonds 1/3 cup finely chopped dried apricots 1/4 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/4 teaspoon sea salt ½ cup honey ½ cup The Olive Press Blood Orange Olive Oil Directions 1) Preheat oven to 325°F. Line a bread loaf pan with parchment paper; coat lightly with olive oil. 2) Combine oats, flour, almonds, apricots, baking soda, cinnamon, and salt in a large bowl. Heat honey and olive oil together in a small saucepan over very low heat until smooth. Pour mixture over oats mixture; mix well until fully incorporated. 3) Spread mixture evenly into prepared pan. Bake about 40 minutes, until golden brown. Cool in the pan on a wire rack 5 minutes; remove gently from pan and cool completely on rack. Cut into bars. Store in an airtight container in the refrigerator. food, cooking, blog 2012-05-02T17:25 http://www.theolivepress.com/blog/entry/spring-cleaning-time-to-test-your-olive-oils-freshness http://www.theolivepress.com/blog/entry/spring-cleaning-time-to-test-your-olive-oils-freshness#When:17:00 Wed, April 25, 2012 - 9:00am It’s spring cleaning time! You’ve swept under the rugs, vacuumed all the curtains, and have cleaned out every old food item from the fridge. But have you done a “spring cleaning” of your olive oil stash yet? Believe it or not, olive oil goes bad in time, just like all other perishables. And spring is the perfect time to check in on your current supply of olive oil to test for freshness, and replace what’s past its prime. Read on for our tips on checking for freshness in your olive oil, as well as tips on how to restock the new stuff properly. And happy spring cleaning! Tips on knowing when it’s time to clean out the old olive oil: ·         Depending on which olive oil you’re enjoying, a new bottle will last anywhere from three months to two years. ·         Most of our extra virgin olive oils will run upwards of one year (to two, tops!), but if you’re like us, you go through each bottle once a month or so! ·         To test your olive oil for freshness, the best way is to simply use your senses: taste and smell it. (Don’t worry, even if it’s gone bad, a small sample won’t hurt you.) If the oil has any aroma or taste of “stale nuts” or “crayons,” it’s probably past its prime. A bit of sediment occurring at the bottom of the bottle is natural, just as with unfiltered beer or wine products. You’re the best judge of freshness—so if the oil seems funky or rancid in any way, play it safe and get a new bottle to start fresh. ·         Not sure how to dispose of your old oil? Whatever you do, don’t pour it down the drain, toilet, or bathroom sink. Place it in a sealable container (probably the same bottle you bought it in), and dispose of it carefully in the garbage. Tips on keeping your new olive oil fresh: ·         Store your olive oil in a dark, cool place—a cupboard, dark shelf, or shady part of the kitchen is ideal. No need to refrigerate your oil; just make sure it’s away from sunlight and any heat in the kitchen. ·         For extra protection, store your olive oil in dark, tinted glasses or bottles, or even better, a stainless steel fusto. Use decorative cruet bottles for daily usage of your oils, and only pour a cup or two at a time into these tabletop pourers. food, cooking, blog 2012-04-25T17:00 http://www.theolivepress.com/blog/entry/announcing-the-olive-press-medals-2012 http://www.theolivepress.com/blog/entry/announcing-the-olive-press-medals-2012#When:20:50 Wed, April 18, 2012 - 12:50pm The Los Angeles International Olive Oil Competition, along with the Yolo County Fair Competition, has just wrapped up, and we are thrilled to announce the Medals we took home! Our Arbequina Extra Virgin Olive Oil, a long-time customer favorite, won Best of Show! We can’t say we’re too surprised; our medium-intensity Arbequina has been a best-seller at The Olive Press for years now. It’s the perfect choice for olive oil newcomers and afficianados alike. Spring and summer is actually the perfect time to try our Arbequina, if it’s not already a part of your olive oil collection. Fresh and fruity with a peppery kick, it’s a perfect go-to oil for grilling, seafood, and zesty salads. We also love to drizzle it over breakfast eggs and tomatoes for a wonderful finishing touch of flavor and spice. In addition to Arbequina, our Picual Extra Virgin Olive Oil also took a Best of Show Medal from the Yolo County Fair Olive Oil Competition! Like our Arbequina, it also took home a Best of Class and Gold Medal!  Unique to California, this Spanish variety is gaining popularity and we know why.  Fruity, with hints of grass, tomato leaf and fresh herbs with a slightly peppery finish; Picual is perfect when paired with salads, grilled fish and roasted vegetables. (Warning: this oil is in limited supply, so order while you can!)  In addition to the two Best of Show Awards, a number of our olive oils took home Gold Medals from the Yolo County Fair: our Sevillano, Arbosana, and Marquesa Extra Virgin.  Of course, many of our other olive oils took home Silver medals. All in all, we garnered an impressive 24 medals.  Our reign as the most highly awarded olive oil producer in California continues, and we’re thrilled! To learn about any of these olive oils, visit our website and watch our informative videos. Learn about the specific varieties of olives, how to use the olive oils in your kitchen, and even see some tasty cooking demos. Just click on the specific olive oil you want to learn about, and you’ll find the videos on each page. For a complete listing of all the Medals we’ve won at these two prestigious olive oil competitions and others, please click please visit our Awards page on our website. food, cooking, blog 2012-04-18T20:50 http://www.theolivepress.com/blog/entry/its-spring-and-farmers-markets-are-blooming http://www.theolivepress.com/blog/entry/its-spring-and-farmers-markets-are-blooming#When:03:23 Wed, April 11, 2012 - 7:23pm Did you know that in 2011, there were 7,175 farmers markets operating throughout the U.S.? That was a whopping 17% increase from 2010! And in 2012, we’re seeing more and more markets popping up all around the country, especially in California, where we are blessed with ideal conditions for growing food year-round. At The Olive Press, we are proud to be vendors at farmers markets throughout the state. Luckily, our friends need little convincing to get out to their farmers markets, and it seems like most people around the country don’t either! A 2005 National Market Manager Survey conducted by the USDA says that the top three reasons people are starting to shop frequently at farmers markets are for freshness, taste, and access to local food. And best of all, farmers markets are helping to debunk the myth that healthy food needs to be expensive. While shopping exclusively at high-end health food stores can get pricey, it’s been found that organic fruits and vegetables are actually cheaper at farmers markets than at the grocery store! Three studies conducted in Vermont, Washington State, and Iowa found that every single organic item was almost 40% cheaper at farmers markets than regular grocery stores. Wow! Not only will you save money on fruits and vegetables at the farmers market, but you can also save on olive oil. We offer our olive oil in bulk so we can fill your bottle with liquid gold. Buying bulk olive oil ensures the freshest olive oil in your pantry all the time, and at a discounted rate. Our customers love that they can find fresh olive oil in bulk at the farmers market—it’s a rare treat that we are pleased to offer. Right now, we’re at six farmers markets in Southern California, and another five in Northern California. For a complete listing of the markets we participate in, location and times, check out our Locations page here. We hope to see you at the market this Spring! food, cooking, blog 2012-04-12T03:23 http://www.theolivepress.com/blog/entry/enter-our-spring-cooking-recipe-contest http://www.theolivepress.com/blog/entry/enter-our-spring-cooking-recipe-contest#When:17:45 Thu, April 05, 2012 - 9:45am We’ve just launched our Spring Fling Recipe Contest, and it’s open to the public for all to join! The Grand Prize is $100 to spend as you like with The Olive Press—but even better than that, the winner also gets a guaranteed spot in our first cookbook, which we’re so thrilled to finally be starting! This is a great chance for everyone to get out to their local farmers’ markets and see what’s in season right now. In April, we’re celebrating Easter, Earth Day, and the bounty of fresh Spring fruits and vegetables. We can’t wait to see what beautiful recipes everyone comes up with. If you’ve got any food blogger friends, feel free to pass on this recipe contest to them. Not only is this a great chance to enhance their exposure, but if they win, they’ll get a spot in our cookbook, which is an incredible opportunity! And as a bonus for the winner, each friend they referred to enter the contest increases the $100 rewards by $5. The contest is easy to enter, and there’s only one criteria: You must create your own spring-inspired recipe using any of our Citrus Olive Oils and submit your recipe with photo on our Facebook page. We’re running the recipe contest through Facebook, so be sure to enter at our Contest Page here, and tell your friends to come here to place their votes! Submit your recipe up until April 22 on our Facebook Contest Page. Voting will run from April 23-30. Happy cooking, all! food, cooking, blog 2012-04-05T17:45 http://www.theolivepress.com/blog/entry/easter-menu-planning-our-fave-seasonal-recipes http://www.theolivepress.com/blog/entry/easter-menu-planning-our-fave-seasonal-recipes#When:14:36 Wed, April 04, 2012 - 6:36am Easter Sunday is right ahead of us, and as usual, we’re so excited to have the weekend to spend with family and loved ones. With most holiday celebrations, food is always a top priority for us, as we often cook and dine with those closest to us on these special days. This year for Easter, we’ve compiled a list of our favorite seasonal recipes for you to include in your menu planning. Whether you have entrees, side dishes, or desserts in mind, check out our featured recipes below for some inspiration. May you all have a relaxing and festive Easter! (And this is a great time to remind everyone about our Spring Fling Recipe contest, which runs through April. Enter and win $100, plus a spot in our first cookbook!) Pistachio-Crusted Rack of Lamb Sometimes, Easter just isn’t Easter without a main dish of lamb at the dining table. If you’re looking for a new way to serve this luscious, robust meat, try this recipe—it won’t disappoint. A savory herb and nutty pistachio crust, mixed with a tangy mustard rub, gives rack of lamb just a marvelously flavored crust. Cook these just a minute or two less than you think you should; they’ll continue cooking once removed from the oven, and you don’t want to overcook lamb. Get the recipe here.   Herb-Crusted Easter Pork over Lemon-Olive Oil Mashed Potatoes Pork tenderloin makes for a fantastic Easter dinner choice because it’s easy to prepare and very economical. Herbs and spices and an easy pan sauce make this a hearty, comforting Easter dinner. The herb-crusted loin is complemented with our recipe for olive oil-mashed potatoes, made with our award-winning Limonato Olive Oil. Get the recipe here.   Marinated Garden Salad with Fresh Mint We like to think of Easter in terms of colors: light pink, green, and yellow, spotted with pastels and bursting with freshness. This Easter-ready salad recipe embodies all these things, from presentation to flavor. Garden-fresh radishes, cucumbers, and yellow squash are sliced very thinly and tossed with a bright citrus vinaigrette. You’re going to love this refreshing side dish, which really helps to lighten a meat-heavy Easter spread. Get the recipe here.   Spring Tea Sandwiches with Salmon Spread We couldn’t decide which food is more Easter-friendly—salmon, or mini-tea sandwiches, so we combined them both in this lovely small-plate recipe! The filling in these mini sandwiches is our version of a “pate,” but light and healthy--it’s made with fully cooked canned salmon (we used wild-caught because it’s sustainable!). Get the recipe here.   Lavender-Strawberry Scones with Lemon Olive Oil We’ve known Easter Sundays with the family to start early in the morning and sometimes extend into the evening. That’s why bunch is so commonly served during Easter; it has a little bit of this and a little bit of that, so you can nosh throughout the day. No brunch menu would be complete without scones, and these scones are just delightful for Spring! Get the recipe here.   Pretty in Pink Easter Cheesecake If you’re planning to have a nice, solid dessert to round out your Easter menus, this frozen no-bake pie is where it’s at. We call it a “cheesecake,” but really it’s a frozen cream pie, ripe with fresh berries yogurt, and our very own Limonato Olive Oil, all nestled inside a graham cracker crust. This is a really special dessert—we recommend you keep it in mind for Mother’s Day to honor the lovely ladies in your life. It’s just that good! Get the recipe here. food, cooking, blog 2012-04-04T14:36 http://www.theolivepress.com/blog/entry/an-oleocentric-life-passion-and-the-pursuit-for-quality-and-truth http://www.theolivepress.com/blog/entry/an-oleocentric-life-passion-and-the-pursuit-for-quality-and-truth#When:16:59 Wed, March 28, 2012 - 8:59am   One of the first female Master Olive Oil Millers in the US, Deborah Rogers truly dove into the world of olive oil heart first. When I asked her what it takes, she said “Love, sweat, and tears,” with a smile and raised eyebrows, “truthfully it’s about doing the work, and I’ve been doing it a long time.” “I don’t think being a female has been an obstacle, it might be naïve courage, but I think olive oil people are good people.” Whether she was brave or it was the will of the olive oil gods, Rogers has created some of the finest extra virgin olive oil – the pungent nectar, sometimes delicate, sometimes robust – right here in Sonoma. Not only has her career exposed Californians to this unfiltered virginity, she is an advocate of all New World olive oil. What better time than now? With Tom Mueller’s book, Extra Virginity: The Sublime and Scandalous World of Olive Oil gaining popularity, the masses are now aware of excellent versus fraudulent olive oil, and the effect it has on their health. As Mueller quoted Flavio Zaramella, “Bad oil isn’t just a deception, it’s a crime against public health.” As Rogers said to Mueller while he was interviewing her for his book, “so you’ve been bitten by the olive oil bug, your life will never be the same.” Rogers’ passion developed from a love of gardening and cooking, and her life truly was never the same once she discovered quality EVOO. “My goal was literally to not just work for a paycheck but to follow a passion – to grow something naturally – produce it naturally – and that ended up being olive oil.” A sense of sustainability was instilled in her at a young age by her Polish Babcia, (grandmother), who grew and cooked everything at home, wasting nothing. While earning a degree in horticulture from Cal Poly SLO, she devoured books by MFK Fisher and watched Julia Child on TV, always wanting to integrate her love for growing and cooking. She bought a rustic home on 5 acres in Glen Ellen, hoping to plant olive trees from which to make oil. “Then, not wanting to delay her entry into oil-making for the five to seven years that the trees would need to fruit, she contacted two bulk oil producers and bought a 55-gallon drum from each, plunked them down on the dining room floor, and started bottling her own signature blends. ‘It was a mess. I didn’t have a drum pump, so I siphoned the oil [by hand], sitting on a milk stool between the drums.’” Page 189, Extra Virginity. Her efforts were a true labor of love. Once she made her olive oil debut, a local gentleman and wannabe olive oil producer named V.G. approached Deborah to develop a partnership and they created a new company called V.G. Buck California Foods. This all happened around the same time a group of “olive oil people” from Northern California took a trip to Provence, France. They toured olive mills, groves, and shops and stumbled upon the “cutest little shop in the middle of a beautiful grove.” They tasted fresh olive oils and black salty tapenade, served by the charming proprietress in this perfectly quaint shop. Ed Stolman turned to the group and suggested Sonoma ought to have the same thing. Sure enough, when they returned, 12 members of that original group became silent partners, while Stolman and his wife Carolyn spearheaded the project and Sonoma County’s first olive mill was born. The Olive Press opened its mill and shop in Glen Ellen in 1995.  At this point Deborah was a partner with V.G. Buck and a silent partner in The Olive Press. By 1998, a larger company bought the V.G. Buck brand, along with 5 other small olive oil companies. By 2000, she decided to leave that company and with timing on her side, Stolman asked her to run the mill at The Olive Press. “I thought I would only be there for a few months during harvest, and 12 years later, here I am,” Rogers admitted. With one person dedicating her time and attention to the business, it began to flourish. “One thing led to another and I began to learn and expand our product line adding a selection of varietal olive oils and was one of the first to make lemon oil – so much was based on customer request.” Now that The Olive Press has earned its world-class reputation, Rogers is dedicated to help expand New World olive oil. Producers are putting themselves on the map from Australia and New Zealand to South America, and with all this new public knowledge churning and growing about adulterated oil, Rogers feels this is the perfect time to become politically active working to educate consumers about quality Extra Virgin Olive Oil. While Rogers is dedicated to quality at The Olive Press, her horizons have expanded, and we couldn’t be more eager to see what the future holds. food, cooking, blog 2012-03-28T16:59 http://www.theolivepress.com/blog/entry/olive-oil-waffle-topped-with-escarole-salad-and-poached-eggs2 http://www.theolivepress.com/blog/entry/olive-oil-waffle-topped-with-escarole-salad-and-poached-eggs2#When:16:25 Wed, March 21, 2012 - 8:25am I have never tasted a waffle quite like this or experienced such innovative dishes for next to nothing, thanks, in large part, to the format of this restaurant. This restaurant began with a food truck called Fogcutter in the summer of 2011 and started “popping up” about 6 months later at a bar called Dear Mom on the corner of 16th and Harrison in the Mission district of San Francisco. As owner Caroline Hummer said, “Instead of designing one menu for a brick and mortar location, we have to tailor our menu to whatever location we are serving at that day. The Dear Mom menu is seasonal, quirky California cuisine that is also reasonably priced for the bar crowd.”  Not only is their waffle baked with extra virgin olive oil, but it’s made into a savory dish; it’s topped with an escarole salad, pickled onion, sliced radishes, and…wait for it…two poached eggs. Accompanied with a spicy bloody mary, I found myself in my own personal heaven.  Makes two olive oil waffles in a Belgian waffle iron: 1 egg 1-cup flour 1-tablespoon sugar 1-teaspoon baking powder 1/4-teaspoon baking soda 1/4-teaspoon salt 3/4-cup buttermilk 2 tablespoons melted and cooled butter 2.5 tablespoons The Olive Press Italian Blend Extra Virgin Olive Oil (or a robust extra virgin olive oil) Mix in standing mixer or by hand with whisk: Mix dry ingredients together. Beat egg, and then alternate dry ingredients and buttermilk until fully mixed. Mix in butter and olive oil. Place 1/2 mix into waffle iron. Egg Poaching tips from Guillermo Perez, Fogcutter’s egg master! Fill a 2-4 qt sauce pot 3/4 full with water. Bring water to apx 160 degrees, or until it is steaming but not boiling. Add salt and 1/4 cup of acid (lemon juice or vinegar) to help coagulate egg whites. Pre-crack egg into small bowl, so yolk doesn't break. Slowly (not aggressively) stir water clockwise three times slowly, and gently drop egg into water. Cook until egg whites are cooked, apx. 2-3 minutes depending on water temperature. If the whites are cooked the yolk should be runny. Remove egg with slotted spoon, let water drip off egg, and serve! Meyer Lemon Wasabi Vinaigrette 3 tablespoons Sevillano Extra Virgin Olive Oil (or a delicate extra virgin olive oil) 1.5 tablespoons White Balsamic Vinegar 1 tablespoon Meyer Lemon Wasabi Mustard 1 crushed clove of garlic Whisk together and toss with escarole, sliced radishes, and pickled onion. Top this salad with a generous portion of shaved parmesan. Top the waffle with the escarole salad, and two poached eggs for a savory brunch. Of course I thought it might be soggy, but I was oh so wrong. The olive oil made the waffle just a little lighter and just a little crisper; Caroline added that the olive oil coaxes the waffle to the savory side so subtly, and she was oh so right. With the wholesome pastry taste and fluffy, crispy texture of the waffle, the salty, tangy salad and runny egg, oh my goodness I almost just lost my train of thought. It was one of those dishes where I explained every bite to my friend and wanted to tell everyone in there that they must order the same thing. I mentioned The Olive Press to Caroline and she tried making her waffle with our Italian Blend, bringing this waffle to a new savory level. What I love about this dish and the entire menu for that matter is how seasonally conscious it is. Of course eating seasonally is the healthiest way to go, but also the most delicious; why eat a hard, opaque red tomato now when you can enjoy root vegetables and wait for those summer heirlooms? Caroline agrees, “we are very focused on using local, seasonal produce… People complain when we take [an] item off the menu, but what they don't realize is that the only reason they loved the dish so much is because the produce was at it's height when we were serving it!” She also mentioned she wouldn’t mind taking her waffle to the sweet side and trying it with grilled strawberries this summer, doesn’t that just make your mouth water? The Olive Press can’t wait to see what Caroline comes up with as the seasons change! food, cooking, blog 2012-03-21T16:25 http://www.theolivepress.com/blog/entry/st.-pattys-day-mustard-braised-cabbage-recipe http://www.theolivepress.com/blog/entry/st.-pattys-day-mustard-braised-cabbage-recipe#When:16:34 Wed, March 14, 2012 - 8:34am We’re sad that cabbage usually only hits most people’s dinner tables for St. Patrick’s Day—it’s one of our favorite vegetables. But now that the holiday is here, we’ll all be wearing green and hoping for the luck of the Irish … and hopefully dining on corned beef and cabbage! We could actually eat cabbage any old way (stir-fried, sautéed, raw, slawed, you name it), but when it comes to St. Patrick’s Day, the classic way to do it is a butter braise. Shredded or chopped cabbage is cooked slowly over low heat in butter until it gets translucent, very soft, and lightly sweet. This year, we’re revamping the classic butter braise and doing it heart-healthy style with extra virgin olive oil. Here’s how it’s done—it’s so easy! Simply steam cabbage with bit of broth until well softened, then stir in a mix of olive oil and mustard. We’ve used our Dijon Olive Gourmet Mustard, but feel free to use your fave mustard from our collection. And for the olive oil, we chose our ultra-buttery Mission Extra Virgin. This recipe is just as healthy as it is comforting, perfect alongside boiled potatoes and corned beef for St. Patty’s Day. Or better yet, keep the recipe stocked in the cupboard for an everyday dinner side dish. Mustard-Braised Cabbage Recipe Ingredients 1 medium head savoy cabbage, shredded or chopped (about 6 cups total) 1/3 cup chicken or vegetable broth ¼ cup finely chopped fresh parsley Sea salt and black pepper, to taste 3 tablespoons The Olive Press Mission Extra Virgin Olive Oil 1 tablespoon The Olive Press Mustard Directions 1)      Combine cabbage, broth, parsley, salt, and pepper in a large skillet; bring to a boil over high heat. Reduce to a simmer and cook, covered, until cabbage is soft and liquid is evaporated, 5 to 8 minutes. 2)      Meanwhile, whisk together olive oil and mustard in a small glass. Set aside. 3)      When cabbage is done, pour mustard mixture over. Stir well to fully incorporate. Re-test for seasonings and serve.   food, cooking, blog 2012-03-14T16:34 http://www.theolivepress.com/blog/entry/fill-up-on-olive-oil-at-discounted-bulk-prices http://www.theolivepress.com/blog/entry/fill-up-on-olive-oil-at-discounted-bulk-prices#When:01:09 Mon, March 05, 2012 - 5:09pm Did you know that we sell our olive oil in bulk?! It’s a great way to fill up on fresh extra virgin olive oil for the household. Yup, that’s right; you can fill up on fresh olive oil, direct from us, to take home and use as needed. If you’re like us, you go through bottle after bottle by the week, so it’s never a bad idea to have some extra olive oil handy in the pantry. And buying in bulk, you know you’ve always got the freshest possible, straight from the source. Filling up with our fresh extra virgin olive oil is just a dollar an ounce, and we encourage you to bring in your own glass bottles. Some customers bring in collected and decorated wine bottles and heirloom bottles from their home kitchen collection. It’s a fabulous way to personalize your olive oil collection—while saving a bit of green! Just bring in your sanitized bottles and we can fill them up for you. If you can’t make it to one of our two store locations in person, you can still get bulk olive oil with us on our website! To view our full listing of bulk olive oil sizes and prices that we sell online, view our info page here. food, cooking, blog 2012-03-06T01:09 http://www.theolivepress.com/blog/entry/recipe-broccoli-and-garbanzo-beans-with-penne http://www.theolivepress.com/blog/entry/recipe-broccoli-and-garbanzo-beans-with-penne#When:17:51 Mon, February 27, 2012 - 9:51am This artisanal Italian pasta recipe calls upon our Koroneiki, a robust extra virgin olive oil with green aromas, a peppery tickle, and a fruity zing. Paired with broccoli, seared garlicky garbanzo beans, and a barely-there parsley sauce, Koroneiki really picks up the vegetable and slightly spicy notes of this dish. Enjoy this vegetarian entrée any night of the week. Add crumbled sausage to the mix if you want meat, or top with a fresh grating of Parmesan cheese. Broccoli and Garbanzo Beans with Penne Ingredients: 1 pound broccoli, thick stalks removed, chopped into florets ½ pound penne or other tubular pasta 5 tablespoons The Olive Press Koroneiki Olive Oil, divided 1 cup cooked garbanzo beans 2 cloves garlic, chopped ¼ teaspoon red pepper flakes ½ cup loosely packed chopped fresh parsley Sea salt and black pepper, to taste Drizzle of Koroneiki Olive Oil, for serving Directions: Bring a large pot of water to a boil. Add broccoli and book until very soft, about 10 to 15 minutes. Drain, remove to a medium bowl, and toss gently with 4 tablespoons olive oil. Set aside. Bring water back to a boil; add pasta and cook until just under al dente, about 8 to 9 minutes. Drain and set aside, reserving about 1/2 cup cooking water. Heat remaining 1 tablespoon olive oil in a large skillet over medium. Add garbanzo beans; cook until just lightly browned, stirring, about 3 minutes. Reduce heat to low; add garlic and red pepper flakes. Cook until just fragrant, stirring, about 1 minute. Add reserved broccoli, pasta, and most of the parsley to the skillet; stir gently to mix well. Add reserved pasta cooking water; simmer until slightly thickened. Season to taste. Serve immediately with a few extra glugs of olive oil over the pasta.   Makes 4 servings. food, cooking, blog 2012-02-27T17:51 http://www.theolivepress.com/blog/entry/become-an-olive-oil-mixologist-arbequina-olive-oil-and-white-balsamic-vineg http://www.theolivepress.com/blog/entry/become-an-olive-oil-mixologist-arbequina-olive-oil-and-white-balsamic-vineg#When:18:26 Thu, February 23, 2012 - 10:26am Our customers are always asking us: how do you pair olive oils and balsamic vinegars together? Ultimately, there is no right or wrong answer. You can mix and match to your heart’s desire and find what tastes good to you. But of course, there are certain olive oils that just naturally pair with certain balsamics, and you can almost always bet on these combinations tasting great in your recipes. We’re so exciting about sharing our fave mixing tips with you that we’ve decided to make you all mixologists—pros in the art of mixing olive oil and balsamic! This week, we’re highlighting Arbequina Olive Oil and White Balsamic Vinegar. Arbequina is a Delicate to Medium intensity olive oil that has a gentle lightness to it, while still giving a hint of pepper. It’s lovely with whitefish, grilled seafood, and simple sautés—in other words, ingredients and recipes that match its mild fruit and spice notes. Which brings us to White Balsamic Vinegar, a balsamic option that mixes so delightfully with Arbequina! Our White Balsamic is unlike all others; it’s aged in new wood casks and is clear in color and not in flavor. Just like Arbequina, it is a match made in foodie heaven with seafood and gentle, bright ingredients like herbs and citrus. Combining Arbequina Olive Oil and White Balsamic Vinegar, you get a vinaigrette that tastes a bit like early spring. It’s a combination that adds an air of fruit and just a hint of spice to your dishes. As a salad vinaigrette, whisk 2 parts oil to 1 part vinegar, along with a bit of honey and lemon juice to taste. This will be delicious over arugula, spring greens, or an herb salad — perhaps top it off with grilled lemon shrimp or seared salmon. food, cooking, blog 2012-02-23T18:26 http://www.theolivepress.com/blog/entry/foods-fried-in-olive-oil-may-not-hurt-health-study-shows http://www.theolivepress.com/blog/entry/foods-fried-in-olive-oil-may-not-hurt-health-study-shows#When:17:34 Fri, February 17, 2012 - 9:34am A recent study published in the British Medical Journal suggests that fried foods cooked in olive oil might not contribute to heart disease. A large scale study of over 40,000 Spanish participants, over the course of 11 years, found that consumption of fried foods didn’t seem to increase the chances of developing coronary disease. The fried foods, which totaled for about 7% of the participants’ daily intake, were mostly cooked in olive oil. Researchers were quick to note, however, that this study suggests only a possibility that foods fried in olive oil don’t harm the heart, but they don’t conclude this as direct fact. Another possible explanation for why the fried foods didn’t contribute to heart disease is that the foods themselves may have been largely fish, which are rich in heart-protective omega-3 fats. Critics are also concerned of the possible harmful effects of heating olive oil to high temperatures while frying. Once the smoke point of a fat is reached from a certain temperature, the fat itself can become carcinogenic. For those concerned about cooking with olive oil, you can learn about what temperatures are safe to cook with here. While there needs to be more research into how foods fried in olive oil contribute to heart health, one thing is certain: olive oil itself provides heart protective benefits, and if paired with omega-3 rich fish and seafood, the protective powers become even stronger. For recipes using heart-protective seafood and olive oil, try the following: Pan-Seared Pecan Crusted Tilapia Spiced Citrus Whitefish Tacos Soy-Glazed Salmon with Watercress Cilantro Pesto Seafood Cocktail food, cooking, blog 2012-02-17T17:34 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