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:23:31:00Z   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 … 2013-05-16T23:31:00+00:00 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:16:19:53Z   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, … 2013-05-08T16:19:53+00:00 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:17:42:59Z 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 … 2013-05-02T17:42:59+00:00 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:16:52:22Z 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 … 2013-04-19T16:52:22+00:00 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:17:24:38Z 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 … 2013-04-09T17:24:38+00:00 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:14:37:53Z 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 … 2013-04-05T14:37:53+00:00 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:23:26:02Z 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 … 2013-04-02T23:26:02+00:00 http://www.theolivepress.com/blog/entry/leftover-easter-hummus-egg-salad/ http://www.theolivepress.com/blog/entry/leftover-easter-hummus-egg-salad/#When:23:56:03Z 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 … 2013-04-01T23:56:03+00:00 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:19:01:40Z 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 … 2013-03-26T19:01:40+00:00 http://www.theolivepress.com/blog/entry/good-libations-balsamic-mixology-with-our-in-house-expert/ http://www.theolivepress.com/blog/entry/good-libations-balsamic-mixology-with-our-in-house-expert/#When:16:20:41Z We use olive oil and balsamic vinegar in just about all of our recipes, including our cocktails! It’s true—you can make awesomely inspired drinks using our various olive oils and balsamics. Too good to be true, you wonder? Read on to learn how with tips from our staff Master Mixologist Rebecca! Though you may only see such cocktails at fancy artisanal bars, you can make olive oil and balsamic libations right in your own kitchen. And just think how much you’ll impress your dinner guests with your creative concoctions! All it takes is a main drink base and a few … 2013-03-22T16:20:41+00:00