http://www.theolivepress.com/blog/ A blog about all things olive, from theolivepress.com! en amy@theolivepress.com Copyright 2013 2013-06-14T16:40:15+00:00 http://www.theolivepress.com/blog/entry/not-your-average-ketchup-and-mustard/ http://www.theolivepress.com/blog/entry/not-your-average-ketchup-and-mustard/#When:16:40:15Z This year, Father’s Day means mustard and ketchup at The Olive Press. Not just any mustard and ketchup, these are artisanal deliciously handcrafted goods. We’re talking Sir Kensington’s Roasted Tomato Ketchup with olive oil (available with or without spice), our own Olive Press Smokin’ Hot Mustard with chipotle, Meyer Lemon Wasabi, and Dijon with chopped olives. Let me just say – YUM! All these products are available on our website, and are all worth experimenting with. Our researchers have found these great works of edible art, and we are so excited to feature them this Fathers Day! There is obvious course … 2013-06-14T16:40:15+00:00 http://www.theolivepress.com/blog/entry/celebrating-with-intention/ http://www.theolivepress.com/blog/entry/celebrating-with-intention/#When:22:10:33Z When we heard about the tornados in Oklahoma we felt like any true food lover would – we wished we could shower them in comfort food. We decided promoting barbecues and pool side snacks would have to wait – we needed to raise money for Oklahoma this Memorial Day. But the trouble with trying to donate to a cause is knowing exactly where your money is going. So I personally took charge and did the research so we could be absolutely certain your money was going straight into the mouths of tornado victims… so to speak. I started with one … 2013-06-06T22:10:33+00:00 http://www.theolivepress.com/blog/entry/our-new-production-manager-chris-gilmore/ http://www.theolivepress.com/blog/entry/our-new-production-manager-chris-gilmore/#When:22:07:44Z Maintaining quality in our olive oil has always been a priority at The Olive Press. During recent changes in ownership, our number one priority has been to find the perfect candidate to fill the shoes of Deborah Rogers. The Olive Press is thrilled to introduce Chris Gilmore as their new Production Manager, who will maintain all relationships with farmers, quality and movement of oil, and most importantly, he will mill The Olive Press Olive Oil! He is also the new representative for The Olive Press to the California Certified Organic Farmers as well as the California Olive Oil Council. Gilmore … 2013-05-30T22:07:44+00:00 http://www.theolivepress.com/blog/entry/fava-bean-ricotta-mint-and-limonato-fritters-w-lemon-yogurt-sauce/ http://www.theolivepress.com/blog/entry/fava-bean-ricotta-mint-and-limonato-fritters-w-lemon-yogurt-sauce/#When:23:39:00Z We blended quinoa with local fava beans from Green String Farm in Petaluma, our very own Limonato Olive Oil, ricotta, mint, garlic, and lemon zest, topped it with a simple yogurt sauce, and achieved perfect little bursts of flavor. This light and zesty Springtime creation stands alone wonderfully over a bed of greens, along side grilled lamb, or as an hors d’oeuvres.   Fava Bean, Ricotta, Mint and Limonato Fritters w/ Lemon Yogurt Sauce:   Ingredients: 1 cup cooked fava beans ¼ cup Limonato Olive Oil 2 cups cooked quinoa 1 cup part skim ricotta cheese 1 tablespoon lemon zest … 2013-05-24T23:39:00+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:16:19:40Z   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, … 2013-05-08T16:19:40+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