Chefs Celebrating Harvest

Recently, we were fortunate enough to be joined, for a two day harvest celebration, by some of the best chefs from New York and San Francisco. Included in the group were: Michael Anthony, Gramercy Tavern; John Adler, Franny’s; Karen Shu, ABC Kitchen, Dan Kluger, formerly of ABC Kitchen; Matt Armendariz, Parke Ulrich, Waterbar; Jonathan Sutton and … 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

Tasting Extra Virgin Olive Oil

An olive oil tasting – like a wine tasting – lets you understand the oil’s aroma, flavor and peppery quality, or pungency. Those features form the core attributes of true extra virgin olive oil (EVOO). A tasting can also help you gauge defects – such as mustiness – found in lesser quality oils. At California … Read more


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