Archive for April, 2009

Extra Virgin Olive Oil Stars in Grilled Halibut Recipe

Tuesday, April 28th, 2009 Posted in Recipes | Comments Off

Halibut season is getting going here on the Pacific Coast. I love sitting down to a plate of grilled halibut – or any grilled fish, for that matter. Steve Johnson, chef-owner ... Read more..

California Olive Ranch extra virgin olive oils win medals

Friday, April 24th, 2009 Posted in EVOO Events | Comments Off

Here’s one news flash I’ve been meaning to note. Three of our extra virgin olive oils (EVOO) recently grabbed honors - including two gold medals - in a competition sponsored ... Read more..

California Extra Virgin Olive Oil and Artichokes – a Natural Pair

Wednesday, April 22nd, 2009 Posted in Recipes, Uncategorized | Comments Off

“It’s time for artichokes!” So declares Italian food guru and restaurant owner Lidia Bastianich. California Olive Ranch wholeheartedly agrees. We’re in the heart of artichoke season, as you know. Extra ... Read more..

Tasting Extra Virgin Olive Oil

Monday, April 20th, 2009 Posted in Tasting | Comments Off

An olive oil tasting – like a wine tasting – lets chefs such as you understand the oil’s aroma, flavor and peppery quality, or pungency. Those features form the core ... Read more..

Big Extra Virgin Olive Oil Conference set for June in California

Wednesday, April 15th, 2009 Posted in EVOO Events | Comments Off

We're looking ahead this summer to a big international conference in California that will spotlight our favorite topic: extra virgin olive oil. "Beyond Extra Virgin" is billed as a "must attend" ... Read more..

Trey Foshee’s Blood Orange Olive Oil Cake

Monday, April 13th, 2009 Posted in Recipes | Comments Off

Chef Trey Foshee wrapped up his three-course, olive-oil inspired menu that I’ve been writing about with a phenomenal blood orange cake made from our extra virgin olive oil. Foshee used the ... Read more..

Trey Foshee’s Arbequina Poached Chicken “Saltimbocca”

Wednesday, April 8th, 2009 Posted in Recipes | Comments Off

Chef Trey Foshee used our Arbequina extra virgin olive oil to poach individual chicken breasts in sous-vide packets. He then topped them with crispy, oven-dried prosciutto. The result: a gorgeously ... Read more..

Trey Foshee’s Black Olive Crusted Tuna Crudo

Monday, April 6th, 2009 Posted in Recipes, Uncategorized | Comments Off

We got together with San Diego chef Trey Foshee recently for a lunch celebrating the fresh extra virgin olive oils we produce at California Olive Ranch. Foshee prepared the three-course ... Read more..