Friday, November 30, 2007

The New Olinda Ridge

We've recently given Olinda Ridge a whole new look. We've refreshed our logo and bottle labels and Web site. Our new Web site also will provide a host of new features and functionality to make your online shopping more convenient. Check out our new line of products, including the popular gift sets.

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Sunday, November 18, 2007

Anthony's Famous Manhattan Pasta Sauce

This thick tomato sauce recipe was sent to us by Anthony Bellov, an online customer from New York City. He writes:
This vegetarian basic sauce is a favorite of everyone's. It's a versatile sauce that supports any number of additional ingredients (such as cheeses, meats, poultry, fish) to broaden its uses. It’s great on pasta and perfect for lasagna. It freezes excellently, is inexpensive and easy to make. It might not be a sauce for people with a sweet-tooth as it has a wonderfully tart edge to it. People who really need sweet or want to cut the acidity should remove the seeds from the tomatoes prior to cooking and/or add a chopped onion with the garlic. NEVER use green bell peppers - they will completely spoil the flavor. I also don’t use tomato paste as I find it too bitter. Just cook it longer to thicken it sufficiently.
1 90 oz can (or 3 28oz cans) of Italian peeled plum tomatoes
½ cup red table wine
3 cloves fresh, chopped garlic (or to taste)
¼ cup Olinda Ridge extra virgin olive oil
fresh herbs (use dry if necessary) to taste
a pinch of ground coriander (not cilantro leaves)
a pinch of powdered cardamon
cracked black pepper
extra-hot red pepper sauce (optional)

Heat a large sauce kettle (cast iron or stainless) on the stovetop. When the pot is hot (test drops of water should immediately sizzle and evaporate), add the red table wine. It should fizz immediately in order to evaporate alcohol. Cook it down to about half of the liquid and add the garlic chopped. Allow to cook briefly. Add the olive oil and lower the temperature to simmer. Add all the herbs except the cardamon - all herb proportions are to taste, but the major herb should be basil. When the herbs have simmered to softness (about three minutes), add just a pinch of cardamon — this serves as a flavor enhancer.

Add the tomatoes and juice from the can. Stir. Add cracked fresh black pepper to taste and just a drop of the hot pepper sauce (to add zip). Fresh tomatoes are fine, but it takes much longer to reduce them to a suitable thickness.

Cover the pot until the tomatoes begin stewing (approximately 5 minutes), then lower the heat as much as possible while maintaining some bubbling. Leave lid ajar. Be careful not to burn the tomatoes. Periodically mash the tomatoes (use either a hand potato masher or a rotary egg beater). You may leave them mashed or completely liquefy the sauce after it's cooled for a smoother consistency. Let simmer on the stovetop one to two hours until the sauce thickens to taste.

Yield: 12 pasta dishes or 2 lasagna trays


Friday, November 16, 2007

Harvest 2007 is Here

We're excited around here because our 2007 harvest has begun. We've already started making our Estate Organic and it promises to be spectacular. As we walk around the orchard, we see most of the trees are full with the olive fruit. We wanted to start milling in early October, but the olives were just not ready. When we checked back in two weeks later, they were set to go! Last week we milled our first drops of our early harvest, rich estate organic. We wish you could have experienced the earthy aroma filling the room as the olives were pressed.

In late November we will check in on the olives for our Late Harvest Gold. For this late harvest olive oil, the olives need to be completely mature to provide that smooth and mild taste so characteristic of this product.

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Friday, November 2, 2007

Handpicked by

We're excited to have been selected as a featured product on the site, which is the ultimate food resource for everything on the Web related to online food shopping opportunities — each and every listing has been carefully reviewed and hand-selected.

Here's what they say about our extra virgin olive oils:
"We sampled their 3 varieties. Honestly, all 3 were terrific. Our pick ( if pressed to choose) would be the olio organico with its bold taste."
Check out their site for lots of great tips on gourmet foods online, ingredients, recipes, regional specialties, food blogs, unique food gifts, and meals delivered.


Thursday, November 1, 2007

Creamy Pumpkin Soup — without the cream!

Here’s a warm, satisfying soup that is healthy and delicious. It’s texture is creamy, but without the cream! We use olive oil instead of butter or cream. The secret is in the blending method. Okay, go ahead and drizzle some cream on top if you like as an added decorative touch.


Small pumpkin, cut in half
1 medium onion, finely chopped
3 tablespoons
Olinda Ridge Olinda Gold extra virgin olive oil
2 cups vegetable or chicken broth
salt and pepper to taste

  1. Preheat oven to 400 degrees.
  2. oil the cut side of the pumpkin, and place cut side on a baking sheet. Place in oven and bake until the pumpkin is soft, and a fork can break it apart easily.
  3. Remove the pumpkin from the oven. Scoop out the seeds and separate the pumpkin from the skin.
  4. In a medium saucepan, sauté the onions in the olive oil until soft and golden.
  5. Add the pumpkin pieces and salt and pepper, and stir to coat with the olive oil and mix with the onion.
  6. Add the broth a little at a time, stirring. Cook for about 5-10 minutes. The consistency should be slightly thick, and not too liquidy.
  7. Remove from heat and using a hand immersion blender*, proceed to blend the soup thoroughly until completely creamy. You will note the soup taking on a lighter color as you blend, as if you added cream to it.
  8. Serve plain or with desired garnishes.

Serves 4

* If you don’t have an immersion blender, you can use a food processor to purée the mixture.

Substitution: You can also try this recipe with butternut squash or zucchini.

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