http://www.theolivepress.com/blog/ A blog about all things olive, from theolivepress.com! en gmoskowitz@gmail.com Copyright 2010 2010-03-09T01:02:46+00:00 http://www.theolivepress.com/blog/entry/the_beauty_of_olive_oil/ http://www.theolivepress.com/blog/entry/the_beauty_of_olive_oil/#When:01:02:46Z Sometimes, in Winter, my skin gets terribly dry. Lotions and creams help a little, but it seems to be a never-ending cycle of drying out and reapplying. Until, that is, I discoverd that a few drops of olive oil rubbed in after I get out of the shower or bath leaves my skin soft and smooth all day. Plus, since I buy olive oil anyway for cooking and eating, I always have it on hand. I recently found this great list of beauty uses for olive oil from The Beauty Bunny . The main reason behind the effectiveness of olive … 2010-03-09T01:02:46+00:00 http://www.theolivepress.com/blog/entry/almond-crusted_shrimp_salad_with_citrus_dressing/ http://www.theolivepress.com/blog/entry/almond-crusted_shrimp_salad_with_citrus_dressing/#When:19:26:45Z This bright and colorful salad gets a burst of flavor from fresh lime juice and The Olive Press' Clementine Olive Oil. The almonds and shrimp make it filling enough for a complete meal. {image1} Ingredients 1 lb medium raw shrimp, de-veined, tails-on 1/2 cup raw almonds 3 tbsp flour 1/4 tsp salt 2 egg whites, lightly beaten 4 tbsp Delicate Extra Virgin Olive Oil, such as Arbequina 2 tbsp Clementine Olive Oil juice of 2 limes, divided 2 tbsp soy sauce 2 tsp sugar or honey 2 clove garlic, smashed 8 cups mixed greens $3 2 cups cherry tomatoes, halved … 2010-03-04T19:26:45+00:00 http://www.theolivepress.com/blog/entry/in_good_taste/ http://www.theolivepress.com/blog/entry/in_good_taste/#When:01:48:05Z You may recall when I had an olive oil tasting party a few months ago. It was a blast. A totally delicious and enjoyable time spent with friends. It was also, I am learning, kind of amateur. Don't get me wrong, amateur is fine, if you're looking to entertain a few friends and consume some tasty olive oil together--which I was--but my journey in olive oil education is leading me to do some tasting that is a little bit closer to professional. So that's what I did this morning: I tasted like a professional. {image1} I consulted my favorite olive … 2010-03-02T01:48:05+00:00 http://www.theolivepress.com/blog/entry/having_your_cake_and_eating_it_too/ http://www.theolivepress.com/blog/entry/having_your_cake_and_eating_it_too/#When:18:44:21Z A recent Greek study showed that olive oil, when used to replace margarine in commercial cake recipes, did not adversely affect the texture of the cake (and in some cases, actually improved it by increasing the cake batter volume and resulting in a fluffier cake), as well as resulted in a healthier cake, thanks to the good fats found in olive oil. This is good news, not only for olive oil lovers (like myself), but also for those of us (also like myself), who are trying to eat well but don't want to give up great taste. According to the … 2010-02-26T18:44:21+00:00 http://www.theolivepress.com/blog/entry/roasted_root_vegetables/ http://www.theolivepress.com/blog/entry/roasted_root_vegetables/#When:22:34:17Z This is simple, fresh cooking at its best--an easy side dish, perfect alongside chicken, fish or tofu, or alternatively, a satisfying vegetarian entree when tossed with whole wheat pasta and goat cheese. I like to make a double batch on a rainy Sunday afternoon and eat it all week. Oh, and it makes your kitchen smell fabulous. {image1} Ingredients 2 sweet potatoes/yams scrubbed and diced 10 fingerling potatoes scrubbed, halved and cut into large chunks 1 red onion, peeled and cut into large chunks 1 medium winter or butternut squash, peeled, seeded and diced  5 cloves garlic, peeled and smashed … 2010-02-22T22:34:17+00:00 http://www.theolivepress.com/blog/entry/mini_lamb-feta_burgers_with_lemon-yogurt_sauce/ http://www.theolivepress.com/blog/entry/mini_lamb-feta_burgers_with_lemon-yogurt_sauce/#When:20:55:59Z This meal was inspired by a lamb burger I had at one of my all-time favorite restaurants in San Francisco, The Monk’s Kettle. Extra Virgin Olive Oil keeps the meat very moist and is perfect with the Mediterranean flavors of this dish. These little burgers are so good I doubt you’ll be able to eat just one, which is lucky because they’re little. The burgers also delicious minus the pita and sauce, over a bed of lightly-dressed spinach. {image1} Ingredients 1 lb lean ground lamb 1/2 red onion, finely diced 1 small bunch flat-leaf parsley, chopped 2 oz. crumbled feta … 2010-02-18T20:55:59+00:00 http://www.theolivepress.com/blog/entry/the_olive_oddysey/ http://www.theolivepress.com/blog/entry/the_olive_oddysey/#When:01:08:37Z The amazing 3-month Sonoma Valley Olive Festival had part of its grand finale this past Saturday, at the Sonoma Valley Olive Odyssey, held in the Grand Piazza between Jacuzzi Family Vineyards and The Olive Press, at the Sonoma location. The sun was shining and a light breeze drifted through the Piazza, while home olive-curers from all over the Sonoma Valley gathered to share their unique olives, treats from Olive and Vine Catering and cheese from Carneros Caves were available. {image6} Jacuzzi poured their delicious wines, and Gene Burns of Dining Around hosted a live remote right in the middle of … 2010-02-16T01:08:37+00:00 http://www.theolivepress.com/blog/entry/rosemary-olive_oil_frittata/ http://www.theolivepress.com/blog/entry/rosemary-olive_oil_frittata/#When:19:11:17Z This easy egg dish makes for a delightful brunch, lunch or even light supper. Bold Sonoma Valley Blend Extra Virgin Olive Oil and bright rosemary combine beautifully with aged white cheddar and sweet caramelized onions. Sandwich leftovers between two slices of crusy bread for the perfect next-day lunch. {image1} Ingredients 8 eggs 3/4 cup half-and-half 2 sprigs fresh rosemary 1 12-oz bag chopped frozen spinach, thawed 1 cup grated aged white cheddar cheese 1 small white onion, diced 2 tbsp robust Extra Virgin Olive Oil, such as Sonoma Valley Blend, plus more for drizzling. 1 tsp each of salt and … 2010-02-11T19:11:17+00:00 http://www.theolivepress.com/blog/entry/oven-baked_garlic_fries1/ http://www.theolivepress.com/blog/entry/oven-baked_garlic_fries1/#When:22:04:15Z These garlicky fries are a staple at ballparks, but they can stand up to a fancy steak equally well. The Parmesan adds a nutty, salty layer that compliments the garlic perfectly. I love to use flavorful Mission Extra Virgin Olive Oil in this dish, as the flavor intensity is mild enough to let the garlic shine through, yet present enough to add a delicious level of pungent freshness. {image1} Ingredients 2 large Russet potato, scrubbed and cut into 3” sticks 2-3 tbsp. medium intensity extra virgin olive oil, such as Mission 3 cloves garlic, chopped finely 1 small bunch flat … 2010-02-04T22:04:15+00:00 http://www.theolivepress.com/blog/entry/delicate_medium_robust/ http://www.theolivepress.com/blog/entry/delicate_medium_robust/#When:04:34:41Z All extra vrigin olive oils are not, it turns out, created equal. {image2} And I'm not even talking specifically about quality (although that is a post of its own...). Rather, I'm talking about the fact that there is an entire culinary world of extra virgin olive out there--a world whose surface I have only just barely scratched. So, I started researching. Here are some of the basics I'm learning. First and foremost, it's important to understand what exactly extra virgin olive oil is: it is the yield of the very first pressing of olive fruit--literally the "virgin" press. Just as … 2010-02-02T04:34:41+00:00