http://www.theolivepress.com/blog/ A blog about all things olive, from theolivepress.com! en amy@theolivepress.com Copyright 2013 2013-05-16T23:31:00+00:00 http://www.theolivepress.com/blog/entry/diy-do-it-yourself-olive-oil-scrub http://www.theolivepress.com/blog/entry/diy-do-it-yourself-olive-oil-scrub#When:23:31 Thu, May 16, 2013 - 3:31pm   Looking for ways to get your skin shining for summer? We have the inside scoop on an easy but luxurious make-at-home extra virgin olive oil scrub from Laura Anderson of Lace Herbal Products – the producer of our Healing Salve. What we love about making your own skin care products is (a) you get to choose the quality of the ingredients (b) you can customize it to your skin type and senses, and (c) there aren’t any mystery ingredients. We’re picky about what we put inside our bodies, why not on our skin as well? DIY (Do-It-Yourself) Olive Oil Scrub: 1 part oil 2 part sugar/salt 1 teaspoon essential oil Optional: Citrus flowers Citrus zest Fresh herbs like rosemary or lavender Directions: 1)   Choose the right EVOO for you, we recommend a robust olive oil, rich in polyphenols, like Certified Organic Tuscan Blend, Italian Blend, or Koroneiki. Pour the amount of oil you decide to use into a jar, keeping in mind the 1 part oil to 2 part sugar or salt ratio. 2)   If this is for your body we recommend a course Himalayan Pink Salt. If you have sensitive skin, use an immersion blender to soften the salt, or use a fine sugar. If this is for your face, definitely use a fine sugar. Pour the two parts of sugar or salt into the one part of oil, and mix with the immersion blender if you want to soften the grain. 3)   Add a teaspoon, or even a mixture of your favorite essential oils. You can also add a touch of your favorite fresh herbs like rosemary, lavender, or citrus flowers. This will add an aesthetically pleasing accent and the olive oil will help extract some of the natural oils in the herb, giving it an extra hint of fresh fragrance. Recommendation: After scrubbing, we like to moisturize with our Olive Oil Healing Salve, especially on hands and feet. We have a few more trusted brands of our own in our Bath & Spa section where you can find moisturizers, shampoos, conditioners, soaps, and salves – all made with olive oil! food, cooking, blog 2013-05-16T23:31 http://www.theolivepress.com/blog/entry/springtime-vegetable-eggs-en-cocotte-with-harissa-morocco-spice-blend-and-a http://www.theolivepress.com/blog/entry/springtime-vegetable-eggs-en-cocotte-with-harissa-morocco-spice-blend-and-a#When:16:19 Wed, May 08, 2013 - 8:19am   One of our favorite things about Mother’s Day is its prime location in the middle of springtime because with light and fresh produce comes beautiful brunch fare. This recipe is perfectly balanced with new potatoes, veggies, herbs, spices, and topped with a baked egg. Eggs en Cocotte refers to a method of cooking an egg in a ramekin, which sits in a baine-marie or water bath. This way, the dish is taken out of the oven when the egg is just under cooked and it continues to set in the bain-marie. We personalized this classic dish with springtime veggies, our Harissa Morocco Spice Blend, and of course, The Olive Press extra virgin olive oil! Bon Appetit! {image1} Springtime Vegetable Eggs en Cocotte Ingredients: 2 tablespoons Arbequina Extra Virgin Olive Oil, divided 1 ½ cups chopped new potatoes ½ bunch asparagus, chopped into half inch pieces 1 cup or 1 sliced leek ¼ cup chopped fresh Italian flat leaf parsley 1 tablespoon chopped fresh thyme 4 large cloves of garlic, chopped 1 ½ tablespoons Harissa Morocco Spice Blend 6 fresh eggs ¼ cup half and half Salt and pepper to taste {image2} Directions: 1.     Preheat the oven to 350. Heat 1-tablespoon olive oil in a frying pan over medium heat. Add new potatoes, and cook until tender, about 20 minutes. 2.     In a separate pan, heat 1-tablespoon olive oil over medium heat. Add leek and stir occasionally for about 10 minutes. Add garlic and stir for another 5 minutes until leek is browned. 3.     Add asparagus to the potato pan and stir until tender.  Add leek and garlic to the same pan and stir well. Mix in herbs, Harissa Morocco Spice Blend, salt and pepper to taste. 4.     Evenly separate the ingredients into 6 ramekins. Crack an egg into each dish on top of the mixture. 5.     Place the ramekins into the baking dish(es) and pour boiling water into the baking dish until the water level is about half way up the sides of the ramekins, creating a bain-marie. 6.     Place baking dish(es) in the oven and let bake for about 15 minutes until the egg whites are almost set. Take out even if they still look translucent, they will continue to cook in the bain-marie. Serve with an extra sprinkle of parsley and salt and pepper to taste on top. Makes 6 servings food, cooking, blog 2013-05-08T16:19 http://www.theolivepress.com/recipes/view/italian-style-salsa-verde-from-vinaigrettes-and-other-dressings-by-michele- http://www.theolivepress.com/recipes/view/italian-style-salsa-verde-from-vinaigrettes-and-other-dressings-by-michele-#When:18:31 Fri, May 03, 2013 - 10:31am Vinaigrettes and Other Dressings by Michele Anna Jordan is filled with light and fresh dressings, vinaigrettes, salsas, and salads. Let her colorful repertoire of enlivening recipes ignite your springtime culinary adventures. From bright new dressings like Bloody Mary Vinaigrette to Creamy Sesame-Ginger Dressing and rich salads like Thai-inspired Lamb with Spaghetti Squash – this book is the perfect hint of seasonal inspiration for the at home cook.   Here’s a little taste of inspiration from Vinaigrettes and Other Dressings: Italian-Style Salsa Verde Makes about two cups food, cooking, recipes, COURSES, Sides, DISHES, Salads & Dressings, RECIPES BY PRODUCT, EXTRA VIRGIN OLIVE OIL, Arbequina, Master Blend 2013-05-03T18:31 http://www.theolivepress.com/blog/entry/italian-style-salsa-verde-from-vinaigrettes-and-other-dressings-by-michele- http://www.theolivepress.com/blog/entry/italian-style-salsa-verde-from-vinaigrettes-and-other-dressings-by-michele-#When:17:42 Thu, May 02, 2013 - 9:42am Join us on Mother's Day, May 11 from 11:00 until 2:00, for a light and fresh book signing with Michele Anna Jordan, author of Vinaigrettes and Other Dressings. Jordan, author of sixteen books, former feature writer and James Beard Award winner for San Francisco Magazine, and now food and wine columnist for the Santa Rosa Press Democrat has received high accolades from Jacques Pepin. {image1} Let her colorful repertoire of enlivening recipes ignite your springtime culinary adventures. From bright new dressings like Bloody Mary Vinaigrette to Creamy Sesame-Ginger Dressing and rich salads like Thai-inspired Lamb with Spaghetti Squash – this book is the perfect hint of seasonal inspiration for the at home cook. {image2}                           Here’s a little taste of inspiration from Vinaigrettes and Other Dressings:   Italian-Style Salsa Verde Makes about two cups Ingredients: 4 cups loosely packed fresh Italian parsley, chopped 6 scallions, white and pale green parts only, very thinly sliced 1 medium cucumber, peeled, seeded, and cut into small dice 5 garlic cloves, minced 2 tablespoons capers, drained and minced, or 2 tablespoons brined green peppercorns, drained 1 tablespoon Dijon mustard Grated zest of 2 lemons ¼ cup freshly squeezed lemon juice Kosher salt 2/3 cup extra-virgin olive oil, plus more to taste (The Olive Press recommends Master Blend EVOO or Arbequina EVOO) Black pepper in a mill Directions: Put the parsley, scallions, cucumber, garlic, and capers in a medium bowl and toss with a fork. Put the mustard, lemon zest, and lemon juice in a small bowl, season generously with salt, and stir in the olive oil.  Season with several turns of black pepper and pour over the parsley mixture. Taste, and correct for salt and acid as needed.  Cover and let sit for 30 minutes before using. Although salsa verde is best when first made, it can be refridgerated, covered, for up to 3 days.   Best uses:  Raw zucchini ribbons; grilled radicchio; grilled asparagus; grilled cabbage wedges; whole roasted cauliflower; farro salad; barley salad; pasta salad with small pasta, such as acini di pepe; bread salad; grilled fish, poultry, and beef; pulled pork sandwiches food, cooking, blog 2013-05-02T17:42 http://www.theolivepress.com/news-events http://www.theolivepress.com/news-events#When:19:23 Wed, May 01, 2013 - 11:23am   The Olive Press continues to gain recognition for their high quality extra virgin olive oil this year with three medals from Olive Japan 2013. Koroneiki Extra Virgin Olive Oil garnered a Gold Medal, with Picual and Lunigiana Extra Virgin Olive Oils winning Silver Medals. In addition to their high accolades at the Napa County Fair, The Olive Press has brought home a total of 9 medals so far this year, and are thrilled for what the future may bring. food, cooking 2013-05-01T19:23 http://www.theolivepress.com/recipes/view/roasted-asparagus-with-walnut-parmesan-crust http://www.theolivepress.com/recipes/view/roasted-asparagus-with-walnut-parmesan-crust#When:23:56 Fri, April 19, 2013 - 3:56pm Spring has sprung and there’s nothing better than fresh local asparagus embraced by a light citrus coat of The Olive Press Limonato Olive Oil. Top that with a crust of chopped walnuts, breadcrumbs, cheese, and a touch more Limonato and you have this wonderfully balanced springtime dish. Picture this alongside grilled fare for dinner, or just a glass of white wine on a sunny day!  Roasted Asparagus with Walnut-Parmesan Crust Inspired by Mark Bittman’s Roasted Asparagus With Crunchy Parmesan Topping in The New York Times food, cooking, recipes, COURSES, Sides, RECIPES BY PRODUCT, CITRUS OLIVE OIL, Limonato 2013-04-19T23:56 http://www.theolivepress.com/blog/entry/roasted-asparagus-with-walnut-parmesan-crust http://www.theolivepress.com/blog/entry/roasted-asparagus-with-walnut-parmesan-crust#When:16:52 Fri, April 19, 2013 - 8:52am Spring has sprung and there’s nothing better than fresh local asparagus embraced by a light citrus coat of The Olive Press Limonato Olive Oil. Top that with a crust of chopped walnuts, breadcrumbs, cheese, and a touch more Limonato and you have this wonderfully balanced springtime dish. Picture this alongside grilled fare for dinner, or just a glass of white wine on a sunny day!  Roasted Asparagus with Walnut-Parmesan Crust Inspired by Mark Bittman’s Roasted Asparagus With Crunchy Parmesan Topping in The New York Times Ingredients: 1 pound asparagus, tough ends snapped off 2 tablespoons Limonato Olive Oil, divided, plus more for greasing ¼ cup grated Parmesan cheese ¼ cup breadcrumbs ¼ cup finely chopped walnuts Sea salt and black pepper, to taste Directions: Preheat oven to 425°F. Line a large baking sheet with foil; lightly grease with olive oil. Toss asparagus spears with 1 tablespoon olive oil. Arrange evenly on prepared baking sheet. Season lightly with salt and pepper. Combine cheese, breadcrumbs, and walnuts in a small bowl; whisk to mix. Add remaining 1 tablespoon olive oil; mix until combined. Scatter walnut mixture over asparagus. Place in oven and cook until asparagus and crust are lightly browned, about 15 to 20 minutes total. Serve warm. Serves 4 food, cooking, blog 2013-04-19T16:52 http://www.theolivepress.com/news-events http://www.theolivepress.com/news-events#When:19:17 Fri, April 12, 2013 - 11:17am As a great start to the 2013 olive oil award circuit, true to their reputation, The Olive Press continues to earn high accolades with two Gold Medals and four Silver Medals from the Napa County Fair. The Olive Press garnered two Gold Medals for Koroneiki Extra Virgin Olive Oil and Blood Orange Olive Oil, as well as four Silver Medals for Jacuzzi Estate Extra Virgin Olive Oil, Lunigiana Estate Extra Virgin Olive Oil, Arbequina Extra Virgin Olive Oil, and Jalapeno Olive Oil. food, cooking 2013-04-12T19:17 http://www.theolivepress.com/blog/entry/our-reusable-totes-bulk-olive-oil-help-you-stay-eco-conscious http://www.theolivepress.com/blog/entry/our-reusable-totes-bulk-olive-oil-help-you-stay-eco-conscious#When:17:24 Tue, April 09, 2013 - 9:24am It’s “Earth Month” during April, and here at The Olive Press we’re all about staying green—not just for the month, but all year long. We know how wasteful throw-away plastic bags and bottles can be, so we do our best to offer environmentally friendly options for filling up on your goods. Currently, we’re featuring our burlap jute tote bags and bulk olive oil—two great ways to stay green while you stay stocked. Reusable Jute Tote Bags We rolled out eco-friendly burlap totes last year, and they are loads of fun to use for shopping and going out! Our array of Jute Tote Collections is available in different combinations of mustards, tapenades, balsamics, and olive oils. If you’re looking for just the bag (no olive oil or balsamic), our Farmers Market Tote is the thing for you. It comes in four colors and is the ideal size for packing in your fruits and veggies. The mustard- and balsamic-sized tote is great to reuse for lunches, picnics, makeup or toiletries, and even books on the go! The taller-sized tote that comes with all balsamic and olive oil collections is just the right size for beverage bottles, picnic cutlery, or—surprise! — more olive oil. Bulk Olive Oil To stay even greener when refilling on fresh olive oil, we offer our “liquid gold” in bulk. Buying olive oil in bulk cuts back on packaging waste, and it offers another bonus for you: savings! Our bulk olive oil is just a dollar an ounce—a great deal for those who cook with olive oil regularly. We encourage customers to bring in their own glass bottles and heirloom jars for refill (cleaned before bringing in for refill), as many people enjoy bringing in their own designed containers for fill-up. Bring your own clean glass in and you’ll save an extra 10% on your purchase! We also have glass jugs available for sale if you’d like to start from scratch. Currently, we offer the following Extra Virgin Olive Oils in bulk: Arbequina, Master Blend, Italian Blend, and Mission. Find the full selection, along with ½- and 1-gallon jugs, on our website here.       food, cooking, blog 2013-04-09T17:24 http://www.theolivepress.com/recipes/view/pie-crust-berry-kolackis-with-lemon-glaze http://www.theolivepress.com/recipes/view/pie-crust-berry-kolackis-with-lemon-glaze#When:23:54 Fri, April 05, 2013 - 3:54pm We love eating dainty, fruity sweets now that spring has arrived. These cookies fit the bill, and best of all they’re ridiculously easy to whip up. We call them kolackis, named after the Polish filled cookies, but the beauty in these is that there’s no actual cookie dough involved—it’s all done from premade pie dough! Regular pie dough can be used to easily make all sorts of desserts beyond pie—you simply roll out the thawed dough, cut into desired shaped (circles, in this case), and bake away. Unlike traditional kolackis, which have a rich cream cheese and butter base, these cookies are wonderfully flaky and airy. For the berry filling, all it takes is a dollop of fruit jam (we used a chunky strawberry). The baked cookies are topped off with a fresh lemon glaze made from Citrus Olive Oil (we used Limonato Meyer Lemon) and honey. And finally, a sprinkle of powdered sugar and these spring gems are done in about 10 minutes flat. Pie Crust Berry Kolackis with Lemon Glaze food, cooking, recipes, COURSES, Desserts, RECIPES BY PRODUCT, EXTRA VIRGIN OLIVE OIL, CITRUS OLIVE OIL 2013-04-05T23:54 http://www.theolivepress.com/blog/entry/pie-crust-berry-kolackis-with-lemon-glaze http://www.theolivepress.com/blog/entry/pie-crust-berry-kolackis-with-lemon-glaze#When:14:37 Fri, April 05, 2013 - 6:37am We love eating dainty, fruity sweets now that spring has arrived. These cookies fit the bill, and best of all they’re ridiculously easy to whip up. We call them kolackis, named after the Polish filled cookies, but the beauty in these is that there’s no actual cookie dough involved—it’s all done from premade pie dough! Regular pie dough can be used to easily make all sorts of desserts beyond pie—you simply roll out the thawed dough, cut into desired shaped (circles, in this case), and bake away. Unlike traditional kolackis, which have a rich cream cheese and butter base, these cookies are wonderfully flaky and airy. For the berry filling, all it takes is a dollop of fruit jam (we used a chunky strawberry). The baked cookies are topped off with a fresh lemon glaze made from Citrus Olive Oil (we used Limonato Meyer Lemon) and honey. And finally, a sprinkle of powdered sugar and these spring gems are done in about 10 minutes flat. Pie Crust Berry Kolackis with Lemon Glaze Ingredients: 1 pre-made pie dough, thawed (or make your own olive oil pie dough!) ¼ cup berry jam of choice, or as needed 1 tablespoon Citrus Olive Oil of choice, or to taste 1 teaspoon honey, or to taste Powdered sugar, for serving Directions: Preheat oven to 425°F. Line a baking sheet with parchment paper. Gently roll out pie dough flat. Use 2-inch cookie cutter rounds or the bottom of a round glass to cut circles from dough. Place circles onto prepared baking sheet. Spoon about 1 teaspoon jam onto the center of each circle. Using your fingers, fold the opposite two corners of each circle together; pinch gently. Repeat with remaining circles. Place in oven and bake until dough is puffy and just golden, 12-15 minutes. Remove kolackis to a serving plate to cool 5 minutes. Meanwhile, prepare the glaze: Whisk together Citrus Olive Oil and honey in a small bowl until smooth. Use more oil for a thinner drizzle, or more honey for a thicker, sweeter drizzle. Set aside until ready to serve. To serve, use a spoon to drizzle glaze over kolackis. Sprinkle with powdered sugar and enjoy immediately. Makes about 12 kolackis. food, cooking, blog 2013-04-05T14:37 http://www.theolivepress.com/blog/entry/domestic-olive-oil-is-local-even-if-its-out-of-state http://www.theolivepress.com/blog/entry/domestic-olive-oil-is-local-even-if-its-out-of-state#When:23:26 Tue, April 02, 2013 - 3:26pm We’re big supporters of shopping locally (especially in Sonoma and Napa, where there is an abundance of great local businesses!). Ask a few neighbors or friends what “local” means to them and you’ll likely get an array of responses. Some define “local” as produced within 100 miles from your residence, and others simply as within the state you live in, but it’s all really perspective. In the case of olive oil, here at The Olive Press we consider “local” to be olive oil that is produced domestically—that is, here in the United States. Compared to the vast majority of olive oil that is imported here from foreign countries like Spain, Italy, or Greece, domestically produced olive oil is relatively local. And similar to buying local fruits and vegetables, supporting local olive oil businesses can benefit both the economy and you, the consumer. Support local economy Foreign olive oils are often cheaper than domestic due to foreign subsidies, as well as mass production of inexpensive, poor quality oil. According to The Seattle Times, olive oil olive consumption in the United States has increased 40 percent over the last decade, yet our production still only makes up a mere 2 percent of the overall market here. Buying domestic olive oil gives support to the growers, producers, and suppliers here in the United States, and helps to keep local businesses competitive in the global marketplace. Support local quality In addition to certain foreign subsidies driving down the cost of olive oil, there’s an issue of quality that makes local attractive. Unlike mass-produced goods and foods that are produced in bulk and a lower cost, many small businesses (ourselves included) focus on quality over quantity. We harvest our olives by hand and process our oils in small batches. The labor that goes into making a higher quality product inherently results in a more “expensive” product—although we like to think of it as fair prices for a fair product (over cheap prices for a cheap product). Looking past the discrepancy over the cost of imported olive oils compared to domestic, there’s the issue of fraud surrounding imported and big label olive oil brands. It’s estimated that two-thirds of common “extra virgin” olive oils sold in the United States don’t actually meet extra virgin standards. While consumers are warned about potentially fraudulent imported olive oils, Consumer Reports suggests that consumers look to California for finding authentic extra virgin olive oil. To ensure your olive oil is truly extra virgin, experts recommend you “look for the seal”—which is a seal of authentication. All of The Olive Press Extra Virgin Olive Oils are certified by the California Olive Oil Council (COOC), an organization that certifies oils meeting the following standards: Olives mechanically extracted without chemicals or excessive heat Less than .5% free oleic acid Positive taste elements and no taste defects, as determined during a blind tasting For more information on finding and selecting olive oil in the United States, see Tom Mueller’s article “Buyer’s Guide to Olive Oil in North America.” For additional information on California’s burgeoning olive oil industry, see “California’s Olive Oils Challenge Europe’s” in The New York Times. food, cooking, blog 2013-04-02T23:26 http://www.theolivepress.com/blog/entry/leftover-easter-hummus-egg-salad http://www.theolivepress.com/blog/entry/leftover-easter-hummus-egg-salad#When:23:56 Mon, April 01, 2013 - 3:56pm Need a way to use up all of those colorful Easter eggs? In the spirit of lightening things up and getting fresh for the season, we came up with this delightfully simple yet elegant recipe: Leftover Easter Egg & Hummus Salad. Hard-boiled eggs and hummus are gently mashed with all sorts of springtime seasonings: fresh lemon juice, Dijon mustard, garden herbs, and our grassy Arbequina Extra Virgin Olive Oil. This salad has lots of pep to its step, and it’s quite versatile for brunch menus. Use it as a stuffing inside tomato or cucumber cups, or follow our lead and use it as the spread for an open-faced sandwich. Leftover Easter Egg & Hummus Salad Ingredients: 3 hard-boiled eggs, peeled, coarsely chopped ¼ cup hummus (we used a roasted garlic variety!) 2 tablespoons Extra Virgin Olive Oil 2 tablespoons fresh lemon juice 2 teaspoons Dijon mustard 1/8 teaspoon dried thyme 1/8 teaspoon dried rosemary 1/8 teaspoon dried parsley 1/8 teaspoon dried marjoram Sea salt and black pepper, to taste Serving options: Crusty bread Tomatoes, hollowed out Cucumbers, hollowed out Baby arugula Directions: Combine all ingredients in a medium mixing bowl. Using a fork or potato masher, mash gently until mixed but still chunky. Season to taste with salt and pepper. For open-faced sandwiches, spread mixture gently over crusty sourdough bread with baby arugula. For a fresh salad idea, serve inside tomato cups or cucumber boats. Enjoy immediately or well chilled. Makes about 2 to 4 small servings. food, cooking, blog 2013-04-01T23:56 http://www.theolivepress.com/recipes/view/leftover-easter-egg-hummus-salad http://www.theolivepress.com/recipes/view/leftover-easter-egg-hummus-salad#When:23:52 Mon, April 01, 2013 - 3:52pm Need a way to use up all of those colorful Easter eggs? In the spirit of lightening things up and getting fresh for the season, we came up with this delightfully simple yet elegant recipe: Leftover Easter Egg & Hummus Salad. Hard-boiled eggs and hummus are gently mashed with all sorts of springtime seasonings: fresh lemon juice, Dijon mustard, garden herbs, and our grassy Arbequina Extra Virgin Olive Oil. This salad has lots of pep to its step, and it’s quite versatile for brunch menus. Use it as a stuffing inside tomato or cucumber cups, or follow our lead and use it as the spread for an open-faced sandwich. Leftover Easter Egg & Hummus Salad Serving options: Crusty bread Tomatoes, hollowed out Cucumbers, hollowed out Baby arugula food, cooking, recipes, RECIPES BY PRODUCT, EXTRA VIRGIN OLIVE OIL 2013-04-01T23:52 http://www.theolivepress.com/recipes/view/blueberry-ginger-granita http://www.theolivepress.com/recipes/view/blueberry-ginger-granita#When:23:47 Tue, March 26, 2013 - 3:47pm Gabi Moskowitz, author of the popular blog and recent cookbook The BrokeAss Gourmet, is all about good eating on the cheap—without sacrificing flavor or quality. Here's an exclusive recipe not included in the book: Blueberry-Ginger Granita. Granitas, if you’re new to them, are frozen Italian desserts, similar to sorbet but handmade and easy to whip up. They’re wonderfully light and refreshing! Blueberry-Ginger Granita food, cooking, recipes, COURSES, Desserts, RECIPES BY PRODUCT, BALSAMIC VINEGARS, Fig 2013-03-26T23:47 http://www.theolivepress.com/blog/entry/free-demo-and-cookbook-signing-with-gabi-moskowitz-the-brokeass-gourmet http://www.theolivepress.com/blog/entry/free-demo-and-cookbook-signing-with-gabi-moskowitz-the-brokeass-gourmet#When:19:01 Tue, March 26, 2013 - 11:01am To commemorate the end of Girlfriend’s Getaway Month, we’re finishing off March here at The Olive Press with a delicious (and free) culinary event for all! Gabi Moskowitz, author of the popular blog and recent cookbook The BrokeAss Gourmet, is all about good eating on the cheap—without sacrificing flavor or quality. She’ll be joining us on Saturday, March 30 for a book signing and special cooking demo! Moskowitz will prepare Vietnamese Spring Rolls and Peanut Sauce, as featured in her cookbook, plus an exclusive recipe just for the event: Blueberry-Ginger Granita. Granitas, if you’re new to them, are frozen Italian desserts, similar to sorbet but handmade and easy to whip up. They’re wonderfully light and refreshing! The event will take place at our Sonoma location from 12:00-3:00pm on Saturday, March 30, 2013. While you’re here you can also partake in a free tour of The Olive Press (at 2:00pm), and enjoy our always complementary tasting bar. If you can’t wait until the live book signing and cooking demo to try one of Moskowitz’s creations, enjoy this sneak peek of her Blueberry-Ginger Granita recipe. Delectable! Blueberry-Ginger Granita Ingredients: 1 cup frozen blueberries 1 small piece ginger, peeled and minced 1 tbsp sugar (or more, depending on taste) 5 cups ice cubes Directions: 1)       Combine all ingredients in a blender or food processor until fully incorporated. The consistency should be like a snow cone, not a smoothie, so add more ice as needed to achieve the proper texture. 2)       Serve in pretty bowls or glasses with a spoon.                                                                                                                                          Makes 2-3 servings. food, cooking, blog 2013-03-26T19:01