http://www.theolivepress.com/blog/ A blog about all things olive, from theolivepress.com! en gmoskowitz@gmail.com Copyright 2010 2010-07-28T20:32:34+00:00 http://www.theolivepress.com/blog/entry/judy-bonzis-favorite-salad-dressing/ http://www.theolivepress.com/blog/entry/judy-bonzis-favorite-salad-dressing/#When:20:32:34Z Check out Judy Bonzi's entry to our Salad Dressing Competition! This is a salad dressing I have made forever. Usually I do not measure anything, so I am also giving visual hints along the way. The one real essential thing is to make this in a wooden salad bowl, I don't know why, but it does make a difference, and even better if you have been making it in the same bowl for years and it is "seasoned". 2010-07-28T20:32:34+00:00 http://www.theolivepress.com/blog/entry/salad-dressing-competition/ http://www.theolivepress.com/blog/entry/salad-dressing-competition/#When:21:52:57Z It's been awhile since our last cooking competition, so we thought we'd hold another—and this time we wanted to celebrate all the delicious fresh produce that summer has to offer by making this competition a salad dressing contest! Here's what to do: Send us your very best olive oil-based salad dressing recipe and a photo (or a few photos). If you have a blog, post the recipe and be sure to link it to our blog. We'll post recipes as they come in. Include an introduction to the recipe explaining what type of salad to use the dressing on, why … 2010-07-26T21:52:57+00:00 http://www.theolivepress.com/blog/entry/romesco-style-tomato-sauce/ http://www.theolivepress.com/blog/entry/romesco-style-tomato-sauce/#When:17:34:37Z This utterly simple and delicious Spanish-style tomato sauce is perfect spooned over pasta, potatoes, fish, chicken--even plain crusty bread. If you have an immersion blender, use it when you make this for easy puree-ing.  Ingredients 1/4 cup Medium intensity Extra Virgin Olive Oil, such as Koroneiki 4 cloves garlic, minced 1 green jalapeno, seeded and diced 4 large tomatoes, cored and chopped (about 3 cups chopped tomatoes) 1 handful fresh basi leaves, chopped 1 tsp Ancho chili powder 1/4 cup toasted sliced almonds, plus more for garnish 1 tbsp red wine vinegar Directions Heat the Extra Virgin Olive Oil  in … 2010-07-23T17:34:37+00:00 http://www.theolivepress.com/blog/entry/heirloom-tomato-soup-with-parmesan/ http://www.theolivepress.com/blog/entry/heirloom-tomato-soup-with-parmesan/#When:17:44:51Z One of the all-time best things about summer is heirloom tomatoes. Though they are so delicious that they hardly need more than a drizzle of Extra Virgin Olive Oil and a sprinkle of salt, I do like to blend them into this spicy, satisfying soup. For real comfort food, serve with grilled cheese. Ingredients 6 ripe medium-sized heirloom tomatoes, cored and cut into 1" chunks 5 cloves garlic, chopped 1/4 cup fresh basil leaves, stems removed 1/2 cup half-and-half 1/4 cup shaved Parmesan cheese, plus extra for garnish red pepper flakes to taste salt and pepper to taste Robust Extra … 2010-07-22T17:44:51+00:00 http://www.theolivepress.com/blog/entry/limonato-pad-thai/ http://www.theolivepress.com/blog/entry/limonato-pad-thai/#When:17:51:05Z Meyer lemons have an intoxicatingly delicious fragrance and a flavor like regular lemon but sweeter and more complex and lend themselves well to many different cuisines--including Thai. Our Limonato Olive Oil captures the Meyer lemons' essence in a rich, brightly-flavored oil that transforms regular pad thai into a unique and special dish. Note: this dish would also work well with our other Citrus Olive Oils Ingredients 2 Meyer lemons (1 juiced, 1 cut into wedges) 16 oz. flat rice noodles 3 carrots, shredded 1 small white onion, sliced thinly 1 small bunch cilantro, chopped 1 small bunch mint, chopped 6 … 2010-07-21T17:51:05+00:00 http://www.theolivepress.com/blog/entry/scallop-rice-cakes-with-parsley-and-lemon/ http://www.theolivepress.com/blog/entry/scallop-rice-cakes-with-parsley-and-lemon/#When:17:54:05Z When you think of rice cakes, you likely think of the Styrofoam-like disks that are so wonderful for holding a smear of peanut butter, jelly or hummus. But the lunchtime staple made so popular in the 1970's is entirely different from this dish, which showcases chewy short-grain rice and fresh scallops. Delicate Arbequina Extra Virgin Olive Oil complements the scallops' delicate flavor without overpowering it.  Ingredients 2 cups short grain rice 1 lb large sea scallops 1 small bunch parsley, chopped finely zest and juice of one lemon 4 scallions, sliced 1 small white onion, minced 1 cup greek yogurt … 2010-07-19T17:54:05+00:00 http://www.theolivepress.com/blog/entry/taste-and-twirl-event-and-jacuzzi-family-vineyards-july-thru-october/ http://www.theolivepress.com/blog/entry/taste-and-twirl-event-and-jacuzzi-family-vineyards-july-thru-october/#When:18:04:56Z Be sure to join us for the fabulous Taste & Twirl event at Jacuzzi Family Vineyards the last Sunday of every month - July thru October, from 3-5 PM, for a series of dance events! Here's the scoop: Put on your dancing shoes and join us at Jacuzzi Family Vineyards for a series of dance events!!   Collaborating with the celebrated partner dance specialist Cynthia Glinka,  Jacuzzi Family Vineyards will host “Taste and Twirl” the last Sunday of the month from July through October.  Cynthia will present her unique approach to teaching social dance from the philosophy “If you can walk, you can … 2010-07-17T18:04:56+00:00 http://www.theolivepress.com/blog/entry/pan-fried-tomato-gnocchi/ http://www.theolivepress.com/blog/entry/pan-fried-tomato-gnocchi/#When:18:14:17Z I was on the hunt for the perfect pasta course for a summer dinner party. We would be dining al fresco, so I wanted the flavors to match the atmosphere: fresh, light yet a touch indulgent. I wanted the flavors of summer to shine through, so naturally I thought of tomatoes and basil, but plain old marinara seemed boring. After much cookbook poring-over and a great visit to my local farmers market, I came up with this. It was a huge hit. Serve small portions in little bowls as an appetizer or pasta course, or in larger bowls as a … 2010-07-16T18:14:17+00:00 http://www.theolivepress.com/blog/entry/farmers-market-shrimp-salad/ http://www.theolivepress.com/blog/entry/farmers-market-shrimp-salad/#When:18:37:15Z Here's a recipe that was submitted to us by Katherine Vetrano, author of Cooking While Eating. If you have an olive oil recipe you'd like to submit, please contact us by clicking here. Be sure to make the subject of your email "recipe submission."   At my new apartment in Portland, I am lucky enough to walk out the front doors of my building on Saturday mornings to a plentiful farmer’s market. The following recipe utilized my purchases from last week, and I found that the lightness of Arbequina complimented the shrimp fantastically. It also adds an extra something something to … 2010-06-28T18:37:15+00:00 http://www.theolivepress.com/blog/entry/pomegranate-glazed-chicken/ http://www.theolivepress.com/blog/entry/pomegranate-glazed-chicken/#When:18:18:39Z This chicken dish is perfect for summer. Sticky-sweet, with a nice tang, thanks to the Sherry Balsamic Vinegar. Serve this with a green salad and crusty sourdough bread. Ingredients 1 whole chicken, skin-on, cut into pieces (innards removed) 1 cup 100% pomegranate juice 2/3 cup Sherry Balsamic Vinegar 1/4 cup honey 3 tbsp brown sugar 4 sprigs fresh thyme salt and pepper to taste toasted sesame seeds Directions Preheat oven to 375 degrees F. In a mixing bowl, combine pomegranate juice, balsamic vinegar, honey, brown sugar, thyme, salt and pepper. Stir until honey and sugar dissolves. Place chicken pieces in … 2010-06-25T18:18:39+00:00