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Olive Oil Primer: What is the Koroneiki Olive?

I like to rate the pungency of our extra virgin olive oils by how many times people cough when they swallow the oil during a tasting. I tell people our Koroneiki EVOO is a “two or three cougher.” It packs a deliciously robust flavor, and finishes with a pleasant, peppery zing in the throat. The … Read more

Grilling Tips Using Extra Virgin Olive Oil – Part II

I’ve been doing a lot of grilling this summer at home.  We’ve grilled everything from salmon and chicken to flank steak, filet mignon and, of course, burgers. The summer grilling season is in full swing with the approach of Labor Day. So we wanted to offer more grilling-related tips involving extra virgin olive oil. We … Read more

Olive Oil Primer: What is the Arbosana Olive?

I hooked up with two colleagues recently in Denver. The weather was chilly and wet, a bit unusual for Colorado in July. But we had a great lunch at The Capital Grille. We ordered seafood – I can recommend the sea scallops with gingered rice and white miso broth. Afterward, we chatted with the executive … Read more

Sautéing, Frying, Deep Frying & Roasting with EVOO – Part II

We frequently field questions about sautéing, frying and roasting food in extra virgin olive oil. People want to know whether you can use EVOO for such uses. It’s a hot topic, so to speak. And the bottom line is: Yes, you can do all those things. You can even deep fry foods, such as french-fried … Read more

Olive Oil Primer: What is the Arbequina Olive?

When a culinary pro suggested we write about different olive varietals, I thought: “Good idea. We’ll write about the olives we grow.” So here goes. Thousands of varieties of olives exist worldwide. But only a small percentage account for most of the olives grown today. We grow three varietals: Arbequina and Arbosana, both from Spain, … Read more

California Olive Ranch EVOO | Rated Number One | Mild To Robust EVOO

I’ve been anxious to read an article due out in this September’s issue of Cook’s Illustrated. A colleague of mine who was surfing the Internet last night found an electronic version of the piece: It details a blind tasting of California extra virgin olive oils the magazine’s staff conducted earlier this year. I already know … Read more

Cook’s Illustrated Rates California Olive Ranch No. 1 Olive Oil

I tuned in to NBC’s Weekend Today show yesterday and was thrilled to see Cook’s Illustrated magazine has rated our Arbequina the No. 1 tasting California extra virgin olive oil. Food expert Jack Bishop, who oversees editorial operations at the magazine, raved about our Arbequina during a segment of the show focusing on olive oil … Read more

What is Olio Nuovo Extra Virgin Olive Oil?

I recently woke from a sound sleep at 6 a.m. when my cell phone rang. I’m typically up much earlier than that to get ready for the drive to our company headquarters. But on this particular morning, I happened to be in a hotel room in Oroville getting a bit more shut-eye than usual. (I’d … Read more

Olive Oil Cruets | California Olive Ranch | Drizzling & Serving EVOO

An interesting e-mail recently landed in my Inbox. It was from Chef Trey Foshee of Georges at the Cove restaurant, in La Jolla: “Hey Claude,” he wrote. “We are trying to find an elegant olive oil cruet to have on our tables. Have you run across anything? All I can find are hokey ones.” Cruets … Read more

What is Extra Virgin Olive Oil?

What is Extra Virgin Olive Oil? I’m still savoring the fresh flavors of the meal Chef Trey Foshee created in March using our extra virgin olive oils (EVOO). Afterward, we asked Foshee – executive chef at Georges at the Cove in La Jolla – what topics he’d like to see us cover here. Define extra … Read more

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