Over the last few years, we have cultivated partnerships with fellow farmers from some of the top olive-growing regions in the world to create Destination Series. Over dozens of visits, meetings and meals with these partners we have shared some delicious meals and dishes prepared with extra virgin olive oil. Here are a few recipes to honor our farmer partners and the excellent extra virgin olive oil they produce.
Of course, we’ll start with California, where we’ve grown our roots. Our Destination Series extra virgin olive oil features the olive oil you know and love from our California ranches. We’re proud to have established California as a world-renowned olive-growing and olive oil-producing region, and California cuisine has certainly made its presence known. This recipe features some of our late-Autumn & early-Winter favorites. Persimmons, walnuts, and pomegranates, all of which grow in California in these months, are featuring in this salad perfect for meal from a simple weeknight to a holiday spread.
Winter Greens Salad with Avocado, Persimmon, Walnuts, and Pomegranate
serves 4 as a side
- ¼ cup extra virgin olive oil
- 3 tbsp. red wine vinegar
- 1 tbsp. Dijon mustard
- sea salt & fresh ground pepper
- about 2 cups each radicchio and frisée, sliced thinly (or substitute greens of choice)
- 1 avocado, cubed
- 1 persimmon, thinly sliced into half-moons
- ½ cup walnuts, toasted and roughly chopped
- ¼ cup pomegranate arils
- Make the vinaigrette in the bottom of your salad bowl: Add extra virgin olive oil, red wine vinegar, mustard, and salt & pepper to taste. Whisk together until emulsified.
- Add remaining salad ingredients to the bowl. Toss and serve immediately.
Food is a huge part of the food culture in Argentina; many social gatherings are centered around the sharing of a meal. Invitations to dinner at someone’s home is generally viewed as a symbol of friendship, warmth, and community. On Sundays, families will often gather for a large family lunch, generally the largest meal of the week. In addition to pasta, asado, meaning ‘grill,’ is a feature. Usually steak, but often other meats and sausages too, are grilled on the cast iron grill over charcoal and dry wood. This recipe features a common Argentine-inspired sauce – chimichurri – which requires fresh herbs and great olive oil. While often served on grilled meats, it makes a great side or appetizer too when served over roasted or grilled vegetables and a fresh cheese like burrata.
recipe adapted from Arthur’s Street Kitchen
Roasted Vegetables with Burrata and Chimichurri
serves 4-6, as a side
for the vegetables:
- seasonal vegetables, such as broccoli, cauliflower, carrots, and parsnips; cut into bite-sized pieces (about 8 cups total)
- extra virgin olive oil
- 1 lemon, halved
- 2 medium balls of burrata or fresh mozzarella
- sea salt and black pepper
for the chimichurri:
- 1 shallot, finely chopped
- ½ cup tightly packed (about ½ bunch) chopped parsley
- 1 tbsp. chopped oregano
- 2 cloves garlic, finely chopped
- ½ jalapeño, finely chopped
- 1 small tomato, seeded and chopped
- ½ small red pepper, finely chopped
- 2 tsp. paprika
- ½ tsp. smoked paprika
- 1 tbsp. sea salt flakes
- ½ tsp. black pepper
- 2 tbsp. red wine vinegar
- ¾ cup extra virgin olive oil
- 1 tbsp. water
- Preheat the oven to 400°F.
- Make the chimichurri: stir together shallot, parsley, oregano, garlic, chili, tomato, and red pepper until well mixed. Add in spices, red wine vinegar, olive oil and water. Stir well. Use immediately or refrigerate up to 3 days ahead.
- Toss your chopped vegetables in extra virgin olive oil, sea salt, and fresh ground pepper. Add to a baking sheet, and roast for about 20-25 minutes, until veggies are crisp-tender and some outer edges have begun to char.
- Add vegetables to a serving platter. Top with burrata and the chimichurri, and additional fresh pepper and extra virgin olive oil, to taste. Serve immediately.
With a very similar climate to California, you’ll find many of the same fruits and vegetables growing in Chile’s Mediterranean climate and fertile soil. While their diets do include many classic South American staples like rice, chicken, and tomatoes, the long coastline in Chile makes seafood dishes plentiful. This is a simple recipe for oven-baked fished. Poaching in a good extra virgin olive oil results in a tender, almost silky, texture and a richness of flavor that is hard to achieve with other cooking methods.
recipe adapted from Williams Sonoma
Olive Oil-Poached Fish with Lemon and Herbs
- 4 fillets of a meaty white fish, like sea bass, haddock, or halibut, each 4 to 6 oz.
- sea salt
- 2 Meyer lemons, thinly sliced
- fresh parsley
- extra virgin olive oil, for poaching
- Preheat the oven to 275°F.
- Season the fish on both sides with sea salt.
- Line the bottom of an oven-safe dish with lemon slices. Top with a few springs of fresh parsley, reserving some for serving. Place the sea bass filets on top in one layer, making sure they aren’t overlapping. Add enough extra virgin olive oil to the dish to come halfway up the sides of the fish.
- Spoon some of the oil over the fish and roast, uncovered, for about 1 hour, until the fish is opaque throughout.
- Transfer the fish to plates or a serving platter, topping with fresh parsley, fresh ground pepper, and spoonful of poaching oil.
Olive oil is one of the key staples in Portuguese cuisine, used for everyone from cooking to flavoring dishes. While there is a lot of Spanish influence in Portugal, the former colonial possessions of Portugal are apparent in the vast variety of spices used in the country;‘s staple dishes. Spices from all corners of the world, like black pepper, cinnamon, vanilla, saffron, and piri piri (a small, fiery chili pepper) show up in Portuguese food. In addition to a large fishing industry, the Portuguese also have a love for breads, cheeses, and desserts. This olive oil cake features the navel oranges that grow in Portugal, and is just fruity enough to pass as a breakfast food.
recipe by Leite’s Culinaria
Citrus Olive Oil Cake
- Nonstick baking spray with flour
- 4-5 large navel oranges
- 3½ cups all-purpose flour
- 1½ tsp. baking powder
- 1¾ tsp. salt
- 5 large eggs
- 3 cups granulated sugar
- 1½ cups fruit extra virgin olive oil
- powdered sugar, for serving
- Position a rack in the middle of the oven and remove any racks above. Preheat the oven to 350°F.
- Coat a 12-cup Bundt or tube pan with baking spray and set aside.
- Fine grate the zest of 3 oranges and then squeeze the juice from 4 of them. (This should yield about 1 ½ cups of juice; if you need more, squeeze the fifth orange.)
- In a large bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, or with a handheld mixer in a separate large bowl, beat the eggs on medium-high speed until well combined, about 1 minute.
- Slowly pour in the granulated sugar and continue to beat until thick and pale yellow, about 3 minutes.
- Switch to low speed and alternate adding the flour mixture and the oil, starting and ending with the flour. Beat until just a few wisps of flour remain. Then pour in the orange juice and zest and mix for a few seconds to bring the batter together.
- Gently scrape the batter into the prepared pan and bake about 1¼ hours, until a toothpick comes out with a just a ew moist crumbs. Check the cake occasionally, and if the top begins to brown too much, loosely cover it with foil
- When the cake is done, transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes only. (Don’t leave any longer than 15 minutes! If the cake remains in the pan too long, the sugars will begin to cool and stick to the pan.)
- Turn the cake out onto the wire rack and let it cool completely. Place the cake on a covered cake stand and let it sit overnight.
- Just before serving, dust with powdered sugar.
We’re excited to share this new suite of extra virgin olive oils with you, featuring the oil from our global partners blended with our own California-grown oil. You can find Destination Series at your local grocery stores, and if you’re curious to learn more, read our announcement post here.