FOOD FOR THOUGHT

From our latest recipes, to news from our fields explore more about California Olive Ranch.

FOOD FOR THOUGHT

From our latest recipes, to news from our fields explore more about California Olive Ranch.

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salads

Strawberry Cucumber Tomato Salad

In many of my salads, I pack as much flavor and texture as possible into the dressing, using it to bridge other ingredients or add layers of complexity to the dish. Not so with this salad! Here, I only need the simplest of vinaigrettes—vinegar, oil, and salt—to tie everything together. Why? Because I’m using two ingredients that are loaded with flavor: super-sweet, apricot-colored Sungold tomatoes and strawberries, which become even more intense with a turn on the grill. As with any strawberry-based dish, try to skip the supermarket and seek out locally grown strawberries in the late spring and early summer. There are hundreds of varieties grown in the U.S.; Tristar and Earliglow are two of my favorites, but I generally buy the smallest berries on offer, which will have the most intense flavor. The Takeaway Strawberries can really take the heat of a grill, but it’s vital to season them right before you throw them on, or they’ll become too wet to get a good sear. It can be tricky to grill smaller strawberries, so use a wire grill basket, which also prevents you from having to move the strawberries around with tongs, which can easily damage them.
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vegetables & sides

Chickpea Salad

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appetizers

Focaccia with Garlic Dipping Oil

   Ingredients: 3 1/4 cups flour 1 packet of instant...

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appetizers

What Our Team's Cooking

Most people have been spending a lot more time at...

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appetizers

Healthy New Year: Citrus Glazed Salmon

The new year is ripe with intentions. Many people take...

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appetizers

Side Dishes For Holiday Entertaining

Holiday meals can be awfully beige: turkey, mashed potatoes, stuffing,...

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