Rosemary & Sun-Dried Tomato Focaccia

Less is more when it comes to focaccia. The toppings for this Italian flatbread are countless:  coarse sea salt, herbs, onions, cheese, vegetables and meat. But, like pizza, focaccia is better when it’s not loaded down with toppings. The toppings for the focaccia here are simply sun-dried tomatoes and chopped fresh rosemary, plus some extra … Read more

You Can’t Judge an Extra Virgin Olive Oil by its Color

Extra virgin olive oil comes in various colors, from golden to green. But don’t let color sway your judgment about the actual quality of the oil inside the bottle. It would be like judging a book by its cover or a horse by its color. In other words, not a good idea. “Color isn’t an … Read more

Olive Oil Primer: How to Store Extra Virgin Olive Oil

We go to great lengths to ensure our extra virgin olive oil can last as long as possible when you store it in your kitchen, or wherever. We bottle our EVOO in dark glass and boxes, for example, to protect the oil from the negative effects of light. It’s also a good idea to keep … Read more

Pairing Foods With EVOO | California Olive Oil | Soup Dessert & Entree

We started harvesting olives at our Northern California ranches this week. That means it’s almost time to get to work on our Limited Reserve. It’s the freshest possible extra virgin olive oil you can find. Our milling team bottles it right after they press the olives. It doesn’t go through the usual resting process in … Read more

How to Pair Extra Virgin Olive Oil with Foods – Part II

What do red wine vinaigrette and bitter greens have in common? They go best with medium-style extra virgin olive oils. So says olive oil guru Fran Gage. I want to follow up on Gage’s eye-opening talk she gave recently about pairing different styles of extra virgin olive oil with food. I heard the talk during … Read more

Pair Olive Oil With Foods | California EVOO | Baking Grilling & Sauces

We celebrated my mother’s 80th birthday last February in Washington D.C. My mom took the extended family to dinner at her favorite French restaurant, in Georgetown. The restaurant, La Chaumière, featured such delicacies as pike dumplings, or quenelles, roasted rack of lamb, and sautéed halibut. Mom discussed the wines with the restaurant owner beforehand. They … Read more

Olive Oil Primer: Can You Judge Olive Oil by its Color? (No)

Just like you can’t judge a book by its cover or a horse by its color, you can’t tell whether an olive oil will taste good by its color. Olive oil expert Fran Gage says as much: “Color isn’t an accurate indicator of quality or taste,” she writes in her book The New American Olive … Read more

Olive Oil Primer: How to Store Extra Virgin Olive Oil

A question we hear from time to time is, “How should you store extra virgin olive oil?” For starters, unlike wine, olive oil doesn’t get better with age. Quite the contrary. So you don’t want to lay down a pricey bottle of EVOO for some future occasion years down the road – such as a … 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

What is “a Drizzle of Olive Oil?”

People often ask, “What exactly does it mean when a recipe calls for ‘a drizzle of olive oil?” Well, the truth is, it depends on who you ask! Still, we set out to determine how much oil is in “a drizzle.” We plugged the phrase into Internet search engines. Here’s what we got back: images … Read more

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