“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 virgin olive oil and artichokes are a natural combo. And both are grown here in California.

We were intrigued with Bastianich’s three newest artichoke recipes and wanted to share them.  One is for celery and artichoke salad; another for marinated artichokes; and the third for stuffed artichokes. All rely on extra virgin olive oil (EVOO).

We’d love to hear from you if you have artichoke recipes to share.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

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 menu for a group of southern California chefs and other culinary professionals at his La Jolla restaurant, Georges at the Cove.

The first course: black olive crusted tuna crudo. The sushi-grade tuna was dressed up with grilled local sardines, roasted peppers, shaved fennel and basil. Foshee pulled it all together with the olive oil blend we produce at California Olive Ranch. The full-flavored oil kicked up the overall flavors of the vegetables and the fish.

Foshee likes to work with fresh, local ingredients and relies on our extra virgin olive oil at Georges at the Cove. He says he far prefers it to an oil “that has been on a ship for months before it arrives at my restaurant.”

More recipes to come.

Bon appétit,

Claude S. Weiller

Vice President of Sales & Marketing

California Olive Ranch

Welcome chefs!

You’ve come to the right place even if you already love drizzling extra virgin olive oil on grilled fish, roasted vegetables and soups. Looking for more ideas on how to cook with it? At California Olive Ranch, we share your passion. That’s why we’re launching this blog. It’s for chefs like you who are keen to explore ways to use super-premium olive oil, particularly fresh 100% California extra virgin olive oil (EVOO).

Our mission statement, if you want to call it that, is to create a dialogue with you about olive oil, a treasured food that’s been with us for thousands of years. We want to swap ideas, recipes, insights and information with you. In coming days and weeks, we want to use this space to explore:

– The various olive varietals that go into extra virgin olive oil

– Ways to help you match the unique taste of different oils with various dishes.

– The distinct grades of olive oil available in the market.

– Techniques for tasting extra virgin olive oil.

– Your recipes for using extra virgin olive oil, including the Black Olive Crusted Tuna Crudo in the photo crafted by Executive Chef Trey Foshee of Georges at the Cove in La Jolla.

– The international standards for rating olive oils – standards which mean that certain imported “extra virgin olive oil” may not necessarily be the real thing.

We’ll also offer up links to interesting articles, such as the health benefits of olive oil. And we’ll provide inspiration, ideas and comments from various chefs, such as you.

Above all, we want to hear your suggestions, recipes, reactions, and more. Let us know what you think by posting a comment at the bottom of the blog. By the way, you can check out our sister consumer blog at http://consumers.californiaoliveranch.com.

Thanks for your interest. Please stay tuned. And we’re off!

Bon appétit,

Claude S. Weiller

Vice President of Sales & Marketing

California Olive Ranch