tag:blogger.com,1999:blog-68468421006818919222024-02-06T19:43:02.481-08:00Olive Oil LivingBehind the Scenes at Olinda Ridge Olive Company<br />
<em>Recipes, news, event updates, and general musings about producing extra virgin olive oil</em>Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-6846842100681891922.post-38881343540288016902009-10-04T08:58:00.000-07:002009-10-04T09:05:21.521-07:00Squeamish with preparing some foods<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTAKOOh9UhWdirW8v8Ld26BuxwdoZnY67ZZGJqjKzC3qkUYVeyele9cf12O0fiTT4FTsTnwsCbdH7fFOlY5kWigTi8Dr6LcKUGfQE4wrC5jID0JH5Nb1pwu547Q4uhiGX2BLHHeL01sBT/s1600-h/IMG_5488.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTAKOOh9UhWdirW8v8Ld26BuxwdoZnY67ZZGJqjKzC3qkUYVeyele9cf12O0fiTT4FTsTnwsCbdH7fFOlY5kWigTi8Dr6LcKUGfQE4wrC5jID0JH5Nb1pwu547Q4uhiGX2BLHHeL01sBT/s200/IMG_5488.JPG" alt="" id="BLOGGER_PHOTO_ID_5388776262758481282" border="0" /></a>I admit it, I am squeamish about preparing some foods and I use short cuts (chicken breasts, for instance). Not that having been exposed to livestock in my Italian family helped any. I remember as a 7-year-old going up to my grandmother, sitting by a huge stainless steel basin, to see what she was doing. I peered over the bin and was appalled to see the vat of blood with skinned bodies of rabbits. I ran away. (Hence the saying never name your pet rabbits – they will soon be dinner!) Or the time I came home from school to find a large woolly sheep in the garage in our somewhat urban neighborhood! All the kids nearby had a blast playing with it. The next day we looked for our playmate again, and alas, he was gone. He had become my uncle’s dinner.<br /><br />Well, my squeamishness extends to fish as well. I usually buy easy, ready-to-go filets. I finally got up the nerve to buy a whole fish when I realized you can ask the vendor to clean it for you. I chose a gilt-head bream, typical of the Mediterranean Sea and the eastern coastal regions of the North Atlantic Ocean, which I had tried many times in restaurants (known as <span style="font-style: italic;">dorada</span> in Spain and <span style="font-style: italic;">orata</span> in Italy). I had an idea of what I wanted to do with it, but I asked the vendor how to prepare it. She gave me the tip of waiting until the eye was a hardish, white ball to know when it’s about ready.<br /><br />It turned out to be a spectacular dinner for not a lot of effort. The fish was fresh and flaky white. Even my four-year-old asked for more. That's when I definitely know a recipe is a keeper.<br /><br /> <a href="http://www.olindaridge.com/Recipe-Ideas/Seafood-Fish/Baked-Fish-with-Potatoes">Get the recipe</a>Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com0tag:blogger.com,1999:blog-6846842100681891922.post-82174945994558663742009-07-13T13:44:00.000-07:002009-07-13T13:44:00.298-07:00Organic & KidsTo help parents and educators address organic issues with kids, the California Certified Organic Farmers (CCOF) organization (our organic certifiers) has produced an Organic Activity and Coloring book. Topics include healthy soil, conservation and biodiversity, organic food and a helpful glossary.<br /><br /><a href="http://www.ccof.org/organic_kids.php">Download a free copy</a>Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com0tag:blogger.com,1999:blog-6846842100681891922.post-37959331566648983632009-07-11T09:00:00.000-07:002009-07-14T06:29:53.668-07:00Community and Fresh FoodAs awareness grows about how to eat healthy, more and more resources emerge that help consumers choose foods wisely. Olinda Ridge is pleased to be a partner in these community-building efforts that promote quality food and eating right. Take a look at our list of resources, which include folks around the country involved in spreading awareness of high quality olive oil, organic food, eco-conscious lifestyles, learning to eat well, sources of sustainably grown food and more.<br /><br /><a href="http://www.olindaridge.com/Health-Resources/Links">See resources</a>Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com0tag:blogger.com,1999:blog-6846842100681891922.post-43965279670852507672009-07-10T12:59:00.000-07:002009-07-14T06:30:50.133-07:00Make your own pesto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEierotkBM9XlwQgBtpxpr-x6AKcvOIyzue4Ev1jKaT1GtOZTwbwyq-PWLqBpdifOQFYo5RGu1Lbli1pPvUNSY5onKDR90V-TB09uSJfBEnMzUrm-Ze-hFRaqX-6EbUHhUoNExoOV0jA3mcj/s1600-h/Passionate_Olive_book_web.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 129px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEierotkBM9XlwQgBtpxpr-x6AKcvOIyzue4Ev1jKaT1GtOZTwbwyq-PWLqBpdifOQFYo5RGu1Lbli1pPvUNSY5onKDR90V-TB09uSJfBEnMzUrm-Ze-hFRaqX-6EbUHhUoNExoOV0jA3mcj/s200/Passionate_Olive_book_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5356554662344917234" border="0" /></a>Here's another great summer recipe: Carol Firenze, author of The Passionate Olive, shares her version of <span style="font-weight: bold;">basil pesto sauce</span>, the most famous of all culinary masterpieces from Liguria in the Italian Riviera region - including tips from her 90-year-old Genovese mother...<br /><br /><a href="http://www.olindaridge.com/Health-Resources/Drizzle-It-On-from-The-Passionate-Olive/Make-Your-Own-Pesto">Get Basil Pesto Recipe</a><br /><br /><p> </p>Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com0tag:blogger.com,1999:blog-6846842100681891922.post-33542704403233258692009-07-09T12:54:00.000-07:002009-07-09T12:58:08.527-07:00Make your own paella<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEippiTGiqbduE6J8Rkj6zGH08h0bIVksqOvm8AWtfg_96OayHfu3PIXyvMSj6KMKpWF3LI65txrfFEhXMnsfxh5nUilZBZhZ8pEqRxIxnxTNFt6qiMBhRQyUNY5taEbOO_InSovN0yrYTZB/s1600-h/paella-pan-slant-web.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEippiTGiqbduE6J8Rkj6zGH08h0bIVksqOvm8AWtfg_96OayHfu3PIXyvMSj6KMKpWF3LI65txrfFEhXMnsfxh5nUilZBZhZ8pEqRxIxnxTNFt6qiMBhRQyUNY5taEbOO_InSovN0yrYTZB/s320/paella-pan-slant-web.jpg" alt="" id="BLOGGER_PHOTO_ID_5356551451431101570" border="0" /></a>We're enjoying summer, which brings a time of relaxed cooking, eating outdoors and experimenting with new recipes. I've been playing around with <span style="font-style: italic;">paella</span>, a rice dish typical of Valencia, Spain. In Spain, it's common to find families gathered around a large paella dish on Sunday afternoons in the summer. You don't have to go to Spain to have your own <span style="font-style: italic;">paella</span>. Try out my <span style="font-weight: bold;">Chicken and Vegetable Paella</span>, and then experiment with your own ingredients. Add a large, fresh salad as a side dish and you have a great summery meal perfect for your outdoor patio setting.<br /><br /><a href="http://www.olindaridge.com/Recipe-Ideas/Meat-Poultry/Chicken-and-Vegetable-Paella">Get the Chicken and Vegetable Paella recipe</a>Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com0tag:blogger.com,1999:blog-6846842100681891922.post-18090841040306162422008-10-11T07:34:00.000-07:002008-10-11T08:22:42.819-07:00California Governor Signs Landmark Bill Updating Definitions for Olive OilOn September 30, the last day that he had to approve or reject bills, Governor Arnold Schwarzenegger signed into law Senate Bill (SB) 634, legislation by Senator Patricia Wiggins (D – Santa Rosa) to update California’s definitions of olive oil grades to conform to international standards.<br /><br />SB 634 also defines “flavored olive oil” to reflect market practices and would require that olive oil be labeled consistent with the updated food grade definitions. <br /><br />According to Wiggins, “olive oil is a rapidly growing industry in California, with volume projected to increase by 1000 percent in the next five years. California also produces 99.9% of the olive oil grown in the U.S.<br /><br />“But state law does not define olive oil grades, and as a result the grades commonly seen on olive oil bottles – such as extra virgin – don’t need to meet any standards,” Wiggins said. “I thank Governor Schwarzenegger for his support of SB 634, which establishes new definitions that meet international standards, and requires that bottles of olive oil be labeled accordingly. This will help consumers make informed choices based on consistent standards for quality.”<br /><br />Dan Flynn, executive director of the UC Davis Olive Center, described SB 634 as “a landmark bill that will be good for consumers and California producers. ‘Extra virgin’ on the label finally will assure extra virgin in the bottle.”<br /><br />Almost all of the state’s olive oil producers voluntarily conform to standards adopted by the International Olive Council (IOC) in the production of “extra virgin” olive oil. The IOC, based in Madrid, is an intergovernmental organization of 40 nations formed in 1956.<br /><br />“Extra virgin” is the highest olive oil grade identified by the IOC. International standards require, among other things, that extra virgin olive oil be produced solely by mechanical means, without the heat or solvents used to make grain or seed oils such as corn and canola. The IOC standards ensure the quality of olive oil, but also make it a more expensive product than other oils.<br /><br />Flavored oils, such as lemon olive oil or jalapeno olive oil, are increasingly popular with consumers, but existing law does not address these products.<br /><br />Wiggins said the current state definition of “olive oil,” in existence since 1947, does not include “extra virgin olive oil,” which is the grade of nearly all California-produced olive oils. Nor does it include other common olive oil grades identified by the IOC or flavored oils that are increasingly popular with consumers.<br /><br />Unlike wine, virgin olive oil does not need to be aged to create complexity. The faster the fruit is crushed, the fresher the product will be, due to the esterification reaction that occurs over time between free alcohols and free fatty acids. According to the California Olive Oil Council (COOC), the state’s olive oil producers are able to bring their fresh product to market sooner than international counterparts. Most imported oils arrive months, if not years, after they are pressed.<br /><br />COOC Board President Alan Greene said that his organization is “delighted that the Governor has taken this positive step for California consumers and growers. We are grateful to Senator Wiggins for introducing SB 634 and working the bill through the legislative process. We also extend our thanks to the California Department of Food & Agriculture, and specifically, to CDFA Secretary A.G. Kawamura, for their support of this effort.”<br /><br />Greene also echoed Dan Flynn’s characterization of SB 634 as “landmark legislation for California. And it shows how bipartisanship on the part of the Governor and Legislature can be positive and beneficial for both consumers and growers.”<br /><br />The COOC, which represents over 80% of all the olive oil grown and produced in the U.S., is the only certified quality-control program in North America whose standards exceed those of the IOC.<br /><br />The purpose of the COOC certification program is to provide producers and marketers with a standardized method of grading 100% California olive oil as extra virgin, to provide consumers with the assurance that the oil is actually extra virgin, and to provide producers and marketers that meet the certification standard with a means to distinguish their product in the marketplace.<br /><br />In order for a producer to gain certification, they must submit their oil to the COOC panel of tasters for a sensory evaluation, as well as a chemical analysis, performed by a COOC certified laboratory. The panel of tasters has undertaken a training and certification program, and undergoes ongoing training. Their role is to ascertain an oil's defects, such as musty, rancid or greasy, as well as desirable attributes such as fruity, bitter or pungent.<br /><br />According to Wiggins, SB 634 will “not only provide consumers with better information, it will also facilitate the increased export of California olive oils and help spur adoption of national standards.”<br /><br />SB 634 was sponsored by the COOC, as well as the North American Olive Oil Association. Wiggins represents California’s large 2nd Senate District, which stretches from Humboldt County to Solano County and also includes portions or all of Lake, Mendocino, Napa and Sonoma Counties.Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com0tag:blogger.com,1999:blog-6846842100681891922.post-68808905962142596142008-09-06T16:17:00.000-07:002008-09-06T16:23:44.892-07:00Real FoodIn our family, we grew up eating healthy, balanced meals, produced as freshly as possible. I remember at some point my father not even allowing any canned foods in the house. My parents had a huge garden at the weekend cottage where they produced a surplus of vegetables we would bring back home for the week and share with family and friends. I wasn’t even conscious of whether I was eating well or not until I went to college and my roommate commented on how well I put together my meals as she pulled a frozen dinner out of the freezer.<br /><br />In my mid-twenties I became very food and diet conscious, almost to the point of obsession. For example, I would scrutinize the tiny ingredient list on labels, and if I saw high fructose corn syrup, back it went. This proved to be difficult because most products at the supermarket use it. Eventually, I learned not to stress too much about every detail. The important thing was to eat food as high quality and fresh as possible, to eat in moderation, and to enjoy it!<br /><br />A good set of guidelines to eating real food is “<a href="http://www.voiceofreason.net/2008/08/26/six-rules-to-live-by/">Six Rules to Live By</a>,” provided by Michael Pollan and available on the blog of nutrition expert Tina Ruggiero. Definitely worth a read or a reread. Here’s the list in brief, but visit the page to get the specifics.<br /><ol><li>Don’t eat anything your great-great-great grandmother wouldn’t recognize as food. </li><li>Avoid foods containing high-fructose corn syrup (HFCS)</li><li>Spend more, eat less.</li><li>Pay no heed to nutritional science or the health claims on packages.</li><li>Shop at the farmers’ market.</li><li>How you eat is as important as what you eat.</li></ol>Real food involves buzz words such as local, organic and sustainable agriculture. What do they mean exactly? Marissa Lippert, a registered dietitian and nutrition consultant, succinctly explains these terms and shows us their benefits in her article “<a href="http://www.culinate.com/columns/health+food/real_food_tips">How to find real food: Tips for improving your plate</a>.”Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com1tag:blogger.com,1999:blog-6846842100681891922.post-33463334438026349142008-04-26T14:11:00.000-07:002008-04-26T14:24:34.550-07:00TastespottingI wish I came up with that title myself, but it's the name of a simple but great site called <a href="http://www.tastespotting.com">www.tastespotting.com</a>. This gorgeous site lives up to its tagline "feed your addiction." The site allows users to share articles or products that inspire them. Pages and pages of stunning photos submitted by visitors entice you to click through to recipes on other sites. It is so interesting to see what everyone else is cooking up. A search function allows you to look for specific food items or dishes. Even if you don't have time to download the recipes or read the articles, it's fun to look at the inspiring photos. And they make the submission process very easy, so feel free to share your photos of anything relating to food.Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com1tag:blogger.com,1999:blog-6846842100681891922.post-34910336653774116782008-04-03T05:54:00.000-07:002008-05-16T01:37:38.094-07:00The Secret to Sun Dried Tomatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwn-jsF4EiKq5k3Qp9wl3bzRMgUB9tWPUfpnXTYsWiobqXv6zIHJRY9qyoXsF-FMCj045l507fA0EVBeELB9ffgclRiJxy1jrJVP00ctsL6KzNZZvWhaTAOzyy35NMvCuwCTS4fumQjPf/s1600-h/newsletter-sundriedtomatoes.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwn-jsF4EiKq5k3Qp9wl3bzRMgUB9tWPUfpnXTYsWiobqXv6zIHJRY9qyoXsF-FMCj045l507fA0EVBeELB9ffgclRiJxy1jrJVP00ctsL6KzNZZvWhaTAOzyy35NMvCuwCTS4fumQjPf/s320/newsletter-sundriedtomatoes.jpg" alt="" id="BLOGGER_PHOTO_ID_5185002630028110386" border="0" /></a>The truth is, I didn’t discover sun dried tomatoes until I was in my twenties. It was one of those Italian food items that didn’t make it into my family’s pantry. Sun dried tomato is not a taste that can be ignored in any dish with its powerful salty and meaty flavors and rare texture. Just a little chunk sends off an explosion of flavor in your mouth. And when they are packed in a good extra virgin olive oil, what a combination! I love to add sun dried tomatoes in my sandwiches of cheese and prosciutto, for example. I even eat them straight on a piece of bread.<br /><div style="text-align: center;"><blockquote><a href="http://www.olindaridge.com/Recipe-Ideas/Appetizers-Salads/Sun-dried-Tomatoes-in-Olive-Oil">Get the recipe ></a><br /></blockquote></div>What is now a gourmet food once had a utilitarian function. Sun dried tomatoes were conserved along with other foods to stock up on food for the winter season. In southern Italy, the tomatoes were dried in the sun and, to make them last even more, they were preserved in olive oil.<br /><br />I’ve bought many jars of sun dried tomatoes in oil, but at some point I got curious about the sun dried tomatoes that were still dried. I had bought some and tried packing it in olive oil, but they were still too hard for my liking. Then I discovered you have to reconstitute them first before adding the olive oil. That means soaking them in hot or boiling water first. You can add white wine or white wine vinegar to the liquid combination. When you conserve them in olive oil, you can add any combination of condiments, such as garlic, hot pepper, fresh or dried herbs, cocktail onions and anything else you want to experiment with!<br /><br />Although packing them straight in olive oil is one viable method, I still like the rehydration method better. It’s faster and helps release the flavor of the tomato.<br /><br />For a description of the full process on how to reconstitute sun dried tomatoes and preserve them in oil, see the recipe <a style="font-weight: bold;" href="http://www.olindaridge.com/Recipe-Ideas/Appetizers-Salads/Sun-dried-Tomatoes-in-Olive-Oil">Sun Dried Tomatoes in Oil</a>.<br /><br />To learn how to dry the tomatoes from fresh, ripe ones, here are a few online sources:<br /><ul><li><a href="http://www.sun-dried-tomatoes.com/">Sun-dried-tomatoes.com</a></li><li><a href="http://ecobites.com/ja-slideshow/diy-dried-fruit.html">DIY Dried Fruit</a> - Ecobites.com<br /></li><li><a href="http://homecooking.about.com/od/howtocookvegetables/a/sundriedrecipe.htm">Homemade Sun-Dried Tomatoes</a></li><li><a href="http://americanfiction.suite101.com/article.cfm/how_to_dehydrate_tomatoes">How to Dehydrate Tomatoes</a></li></ul>Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com0tag:blogger.com,1999:blog-6846842100681891922.post-34801541894406791532008-03-14T04:04:00.000-07:002008-03-14T04:06:25.439-07:00Olive Oil and Infant HealthWhen my daughter first started eating solid foods, she immediately was drawn to dipping pieces of bread in extra virgin olive oil. Not only did she think it was fun, but she loved the taste as well. She’s three now and still asks for “dip it” or “the oil.” In fact, since she was introduced to olive oil in our house early on, she now equates maple syrup on pancakes as “oil,” so we call it the “sweet oil.”<br /><br />Knowing how healthy olive oil is generally, I began to wonder whether there were any special benefits for infants and children. I did a bit of searching and discovered olive oil, and in particular organic olive oil, is great from a nutritional perspective, and it’s also useful for body care.<br /><br /><span style="font-weight: bold;">Children Need More Fat (the good kind, of course):</span> Children under three require more fat intake as at least forty percent of the energy they consume comes from fat. Extra virgin olive oil is a favorable means to providing some of these essential fatty acids as its ratio of linoleic acid to linolenic acid is similar to that of breast milk, and it’s low in polyunsaturated fats.<br /><br /><span style="font-weight: bold;">Pregnant and Breastfeeding Moms too!:</span> It is also advisable that pregnant and breastfeeding mothers consume more fat, primarily monounsaturated fat as in olive oil, to pass on essential fatty acids and vitamins to their newborn children during postnatal development. Of course, this doesn’t mean eat more sweets — general dietary guidelines should be followed as usual.<br /><br /><span style="font-weight: bold;">Helps Bones Grow Strong: </span>Bones need a large amount of oleates. The oleic acid contained in extra virgin olive oil appears to have a positive influence on growth and bone mineralization during infancy and childhood.<br /><br /><span style="font-weight: bold;">Body Care: </span>Olive oil can be used to moisturize the body, and it’s especially great for infant care. I know of some mothers who look for organic olive oil products to moisturize their children’s sensitive skin. As a solution for cradle cap, apply olive oil to the scalp and leave for 1 to 2 hours before bath time. Then gently brush with a soft brush and/or comb the hair with a very fine comb and finally wash the hair. Do 2-3 times within 10 days.<br /><br /><span style="font-weight: bold;">Symbolic Rituals: </span>In some cultures, olive oil is a symbolic means of welcoming children into the world by rubbing them from head to toe in olive oil and giving them a light massage. As part of the baptism process in the Greek Orthodox Church, children are anointed with hallowed olive oil throughout their body.Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com1tag:blogger.com,1999:blog-6846842100681891922.post-46323229596999362622008-02-22T07:54:00.000-08:002008-02-22T08:04:04.623-08:00Preserving Antipasti in Olive OilRoasted red peppers, sun-dried tomatoes, artichokes…we love preserving some of our favorite foods with olive oil to create flavorful antipasti. So we thought we’d share some of these in a multi-part series.<br /><br />Most of these preparations are for short-term preservation in a refrigerator or even a freezer; they are not for long-term storage in a pantry. That type of preservation may require the boiling water method to better conserve the food. In addition, if you want to infuse herbs in oil, be sure that they are absolutely dry.<br /><br />Things to know:<br /><ul><li>Make sure your tools and containers are clean and dry before you start</li><li>Use a glass storage unit with a seal or lid that closes tightly</li><li>A narrow container is better than a wide one to keep the exposed top area to a minimum</li><li>Place your food item in the container until full and then completely cover with olive oil. Make sure that none of the food items are protruding above the olive oil.</li><li>Pour the olive oil all the way to the top to form a seal. Use a knife to push out the air bubbles.</li><li>Cover tightly and store in the refrigerator, which will last a few months if stored properly </li><li>Olive oil will congeal when cold. When serving the food item, allow the oil to clarify before removing a portion from the container.</li><li>Add extra olive oil as needed while in storage</li></ul>Get our recipe for tasty <a href="http://www.olindaridge.com/Recipe-Ideas/Appetizers-Salads/Roasted-Red-Bell-Peppers-Recipe">roasted red bell peppers</a> and start preserving!Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com1tag:blogger.com,1999:blog-6846842100681891922.post-61983508254922314892008-01-18T05:18:00.000-08:002008-01-18T05:30:05.071-08:00UC Davis Launches a New Olive CenterThis week the University of California Davis launched the first university-based olive research and education center in North America. They are hoping to do for olives and olive oil what it has done for grapes and wine.<br /><br />The center's program will be devoted to teaching, research and educational activities. The teaching component will eventually include a general-education class on olive oil; student internships; and short courses on olive growing, and olive-oil processing and sensory evaluation.<br /><br />Neal Van Alfen, dean of UC Davis' College of Agricultural and Environmental Sciences is confident that the knowledge coming out of the new center "will lead to advances in olive growing and processing, and a better understanding of the link between olive products and consumer health."<br /><br />The new center's initial priorities will include strengthening California's olive oil labeling statutes, conducting research on issues identified by olive-oil and table-olive producers, and identifying better laboratory methods for detecting adulterated olive oil.<br /><br />An olive-oil processing plant will enable the center to examine the impact of different olive varieties, environmental factors and growing practices on olive-oil quality. Researchers affiliated with the center will also explore potential health benefits of olives and olive oil, pest management strategies and mechanical harvesting improvements.<br /><br /><a href="http://www.news.ucdavis.edu/search/news_detail.lasso?id=8472">More information</a>Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com0tag:blogger.com,1999:blog-6846842100681891922.post-92014932380395110062008-01-18T04:14:00.000-08:002008-01-18T04:35:36.190-08:00Chicken Cacciatore with Olives / Roasted MushroomsRecently I resuscitated this recipe in my own everyday cooking and was very pleased at how tasteful and satisfying it was for not much effort. The olives add an incredible burst of flavor to this classic dish. You can serve it over spaghetti or rice. Add more tomatoes if you like a saucier dish, especially if added to the pasta.<br /><br />I tweaked the online recipe slightly, and from a tip I discovered recently, I included a roasted mushroom variation. Prepare the mushrooms separately. The mushrooms soak up the olive oil, salt and sherry vinegar flavors through the roasting method. When thoroughly cooked, add them into the chicken cacciatore towards the end of the cooking time.<br /><br />This dish is also an excellent choice as the main entrée in a buffet meal. It was a success at a recent holiday party of mine. I just doubled the recipe, added a bunch of side dishes, and I was set to go!<br /><br />Ready to try it? <a href="http://www.olindaridge.com/Recipe-Ideas/Meat-Poultry/Chicken-Cacciatore-with-Olives">Chicken Cacciatore</a> recipe | <a href="http://www.olindaridge.com/Recipe-Ideas/Appetizers-Salads/Roasted-Mushrooms-with-Olive-Oil-Sherry-Vinegar">Roasted Mushroom</a> recipe<br /><br />(I promise to post pix soon!)Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com0tag:blogger.com,1999:blog-6846842100681891922.post-81310400061389717902007-11-30T01:23:00.000-08:002008-01-14T01:19:24.743-08:00The New Olinda Ridge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr31IG7r7_7bjwE5RvjvbHWcIumfQj3Kh6QtQF8weBe-mDZdqqJEpJhrcwRjTvImvlxpzvJs15v1BPD6nEkZ3jHP_gVebO52mMinVKcfomMEmU1Mr4_lkN4qI9VziHxkoxi01kHyKVWiUh/s1600-h/OlindaLogoColor-small.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr31IG7r7_7bjwE5RvjvbHWcIumfQj3Kh6QtQF8weBe-mDZdqqJEpJhrcwRjTvImvlxpzvJs15v1BPD6nEkZ3jHP_gVebO52mMinVKcfomMEmU1Mr4_lkN4qI9VziHxkoxi01kHyKVWiUh/s200/OlindaLogoColor-small.jpg" alt="" id="BLOGGER_PHOTO_ID_5155258580428309826" border="0" /></a>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 <a href="http://www.olindaridge.com/store/gifts.shtml">gift sets</a>.Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com0tag:blogger.com,1999:blog-6846842100681891922.post-79148361246170202302007-11-18T08:39:00.000-08:002007-11-19T15:49:08.952-08:00Anthony's Famous Manhattan Pasta SauceThis thick tomato sauce recipe was sent to us by <a href="http://www.anthonybellov.com/">Anthony Bellov</a>, an online customer from New York City. He writes:<br /><blockquote>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.</blockquote><span style="font-style: italic;">Ingredients:</span><br />1 90 oz can (or 3 28oz cans) of Italian peeled plum tomatoes<br />½ cup red table wine<br />3 cloves fresh, chopped garlic (or to taste)<br />¼ cup <a href="http://www.olindaridge.com/store/oliveOils.shtml">Olinda Ridge extra virgin olive oil</a><br />fresh herbs (use dry if necessary) to taste<br /> basil<br /> oregano<br /> parsley<br /> sage<br /> rosemary<br /> thyme<br />a pinch of ground coriander (not cilantro leaves)<br />a pinch of powdered cardamon<br />cracked black pepper<br />extra-hot red pepper sauce (optional)<br /><br /><span style="font-style: italic;">Preparation:</span><br />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.<br /><br />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.<br /><br />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.<br /><br />Yield: 12 pasta dishes or 2 lasagna traysAntonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com0tag:blogger.com,1999:blog-6846842100681891922.post-38293914100315025152007-11-16T13:20:00.000-08:002007-11-16T13:21:05.235-08:00Harvest 2007 is HereWe'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.<br /><br />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.Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com0tag:blogger.com,1999:blog-6846842100681891922.post-84131220201835645822007-11-02T06:47:00.000-07:002008-01-14T01:23:23.382-08:00Handpicked by food411.com<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.food411.com"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0zoffSWatOkuT_tioSRddc22vqclFyAkLUDE9lpGo_5g25vvmmrHCnY366LUYrC-A6cMEBDhgc7CiTHUUHPHR2PIcgjliUf50Z-nMZlJYd0gD0ll0XjGfMOeenHeDifrLpKdSbpeBAOh/s200/Food411.gif" alt="" id="BLOGGER_PHOTO_ID_5155259881803400530" border="0" /></a>We're excited to have been selected as a featured product on the site <a href="http://www.food411.com/">food411.com</a>, 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.<br /><br />Here's what they say about our extra virgin olive oils:<br /><blockquote>"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."</blockquote>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.Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com1tag:blogger.com,1999:blog-6846842100681891922.post-24696018315103222932007-11-01T09:21:00.001-07:002008-01-14T02:39:15.000-08:00Creamy Pumpkin Soup — without the cream!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSoTJ4mh5hyphenhyphen2biAp-Fq0NYNuZLh-HZSG7bEbxUVMddP_Eq3eqWvwKdBSPoG4B0N1QZLyfCwdMkKgAXhN3vzh4T84m4nmjqkGgKgaB_tIQO-lQbGO0TFa_gOsFdDv_1yFUhfpyf21gDqbwZ/s1600-h/pumpkinsoup.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSoTJ4mh5hyphenhyphen2biAp-Fq0NYNuZLh-HZSG7bEbxUVMddP_Eq3eqWvwKdBSPoG4B0N1QZLyfCwdMkKgAXhN3vzh4T84m4nmjqkGgKgaB_tIQO-lQbGO0TFa_gOsFdDv_1yFUhfpyf21gDqbwZ/s200/pumpkinsoup.jpg" alt="" id="BLOGGER_PHOTO_ID_5155279926415770994" border="0" /></a>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.<br /><span style="font-size:85%;"><br /><span style="font-style: italic;font-family:verdana;" >Ingredients</span></span><a href="http://www.olindaridge.com/store/gold_500.shtml"><span style="font-size:85%;"><span style="font-family:verdana;"></span></span></a><br /><span style="font-size:85%;"><span style="font-family:verdana;">Small pumpkin, cut in half<br />1 medium onion, finely chopped<br />3 tablespoons </span></span><span style="font-size:85%;"><span style="font-family:verdana;"> </span></span><a href="http://www.olindaridge.com/store/gold_500.shtml"><span style="font-size:85%;"><span style="font-family:verdana;">Olinda Ridge Olinda Gold extra virgin olive oil</span></span></a><br /><span style="font-size:85%;"><span style="font-family:verdana;">2 cups vegetable or chicken broth<br />salt and pepper to taste</span><br /><br /></span><span style="font-size:85%;"><span style="font-family:verdana;"><span style="font-style: italic;">Preparation</span></span></span><br /><ol><li><span style="font-size:85%;"><span style="font-family:verdana;">Preheat oven to 400 degrees.</span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;"> 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.</span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;">Remove the pumpkin from the oven. Scoop out the seeds and separate the pumpkin from the skin.</span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;">In a medium saucepan, sauté the onions in the olive oil until soft and golden.</span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;">Add the pumpkin pieces and salt and pepper, and stir to coat with the olive oil and mix with the onion.</span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;">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.</span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;">Remove from heat and using a <a href="http://en.wikipedia.org/wiki/Immersion_blender">hand immersion blender</a>*, 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.</span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;">Serve plain or with desired garnishes. </span></span></li></ol><span style="font-size:85%;"><span style="font-family:verdana;"><br />Serves 4<br /><br />* If you don’t have an immersion blender, you can use a food processor to purée the mixture.<br /><br /><span style="font-style: italic;">Substitution: </span>You can also try this recipe with butternut squash or zucchini.<br /><br /><br /></span></span>Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com0tag:blogger.com,1999:blog-6846842100681891922.post-9136134103482683072007-10-28T09:36:00.000-07:002008-01-14T02:42:41.440-08:00Pumpkin Harvest Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggNbazcXSS4OizLRD5SGLEysh3mBTxE_MBbQIs-gEIyrMMo1Ig2Wd5gRyyp_8ZBAghQVPDWEwVVj1RzNFvtAYTvLGgL4kwBnO660HD8E5LWi0esfvqHj-voP2j8LCnNSA58glDE4ub_6i9/s1600-h/Pumpkin-Loaf-post.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggNbazcXSS4OizLRD5SGLEysh3mBTxE_MBbQIs-gEIyrMMo1Ig2Wd5gRyyp_8ZBAghQVPDWEwVVj1RzNFvtAYTvLGgL4kwBnO660HD8E5LWi0esfvqHj-voP2j8LCnNSA58glDE4ub_6i9/s200/Pumpkin-Loaf-post.jpg" alt="" id="BLOGGER_PHOTO_ID_5155280811179034002" border="0" /></a>This seasonal treat makes a great breakfast bread or hearty snack.<br /><span style="font-size:85%;"><br /><br /><br /><br /><br /><br /><span style="font-style: italic;font-family:verdana;" >Ingredients</span><br /><span style="font-family:verdana;"><a href="http://www.olindaridge.com/"></a>1 1/2 cups Sugar<br />1/2 cup </span></span><a href="http://www.olindaridge.com/store/gold_500.shtml"><span style="font-size:85%;"><span style="font-family:verdana;">Olinda Ridge Olinda Gold extra virgin olive oil</span></span></a><br /><span style="font-size:85%;"><span style="font-family:verdana;">2 eggs<br />1/3 cup water<br />7 1/2 oz pumpkin puree<br />1 tsp ground ginger<br />1/2 tsp ground cinnamon<br />1/2 tsp ground nutmeg<br />1/2 tsp ground cloves<br />1 3/4 cup All-Purpose flour<br />1 tsp baking soda<br />3/4 tsp salt<br />1/4 tsp baking powder<br /></span><br /></span><span style="font-size:85%;"><span style="font-family:verdana;"><span style="font-style: italic;">Preparation</span></span></span><span style="font-size:85%;"><br /><span style="font-family:verdana;">1. Pre-heat oven to 350 degrees and prepare a greased pan<br />2. In a bowl, whisk together sugar, olive oil, eggs, and water<br />3. Add pumpkin puree and spices<br />4. Stir in remaining dry ingredients*<br />5. Pour batter into prepared pan and bake 40-50 minutes<br /><br />* You can also add 1/2 cup of your favorite chopped nuts (almond, walnut, pecans, macadamia, etc.) or chocolate chips.<br /><br /></span></span>Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com0tag:blogger.com,1999:blog-6846842100681891922.post-22177797012632287842007-09-15T01:38:00.000-07:002008-01-14T02:44:08.655-08:00Pan con tomate: A simple, tasty and healthy snack with bread and tomatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwyrOgXZU254L7Q5rf2C9QAgIpPAKvG3HUenNu0SsfLOblX7Wu6aDEWYUKG6IS_TXDs0y3lJZ4b3dYZNf2C_9LkHVvZuioC7LDDM3ajIRNN7-I7Btu5ZwKaIEJbm2_cd0pBTpGC9Z9oYMS/s1600-h/pancontomate.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwyrOgXZU254L7Q5rf2C9QAgIpPAKvG3HUenNu0SsfLOblX7Wu6aDEWYUKG6IS_TXDs0y3lJZ4b3dYZNf2C_9LkHVvZuioC7LDDM3ajIRNN7-I7Btu5ZwKaIEJbm2_cd0pBTpGC9Z9oYMS/s200/pancontomate.jpg" alt="" id="BLOGGER_PHOTO_ID_5155281180546221474" border="0" /></a><span style="font-size:85%;"><span style="font-size:100%;"><span style="font-family:verdana;">I have recently been living in Barcelona, Spain for a while and absorbing the rich food culture of the Catalonia region. Here, one of the simplest and famous dishes—using basic ingredients such as toasted bread, olive oil, ripe tomatoes, garlic and salt—is the well-loved <span style="font-style: italic;">pa amb tomaquet</span>. In other parts of Spain it is known as <span style="font-style: italic;">pan con tomate</span> or <span style="font-style: italic;">pan a la Catalana</span>. It can be served as a <span style="font-style: italic;">tapa</span> (snack) or to accompany a meal.<br /><br />Although I had tasted <span style="font-style: italic;">pa amb tomaquet</span> on trips to Spain before, the first time I had actually seen it made was in my own apartment in New York City when my Catalonian friends were visiting and cooked up a traditional Catalonian meal. I saw them take a bunch of small, vine-ripened tomatoes, cut them in half, rub them on the bread, and then throw the pieces away! I was a bit horrified at what seemed to be a waste, but years later, as I’m living in Catalonia and I prepare the snack for my guests, they look at me the same way. But the truth is, if you have the right tomatoes, you will use the whole thing. Then you will understand that the trick is to have super ripe tomatoes and get your hands really messy to get all the juices out.<br /><br />This bread with tomato can be served alone or used as a basis for making a sandwich by adding manchego cheese, Spanish ham or prosciutto, anchovies or anything else on top. For my toddler daughter, it makes a tasty, healthy snack (I sometimes omit the garlic). I like to eat <span style="font-style: italic;">pa amb tomaquet </span>for breakfast along with my café con leche.<br /></span></span><br /><span style="font-style: italic;font-family:verdana;" >Ingredients</span><br /><span style="font-family:verdana;">4 thick slices rustic-style bread, toasted lightly<br />1 fat garlic clove, halved<br /><a href="http://www.olindaridge.com/">Olinda Ridge extra virgin olive oil</a><br />1 large super-ripe tomato, halved (preferably vine-ripened or homegrown)<br />Sea salt</span><span style="font-family:verdana;"></span><br /><br /><span style="font-family:verdana;"><span style="font-style: italic;">Preparation</span></span></span><span style="font-size:85%;"><br /><span style="font-family:verdana;">Toast the slices of bread lightly on both sides. Halve the garlic and rub the cut ends over each slice of bread. Slice the ripe tomatoes in half across the middle and rub the cut side generously onto each slice until you are practically left with the skin. Drizzle extra virgin olive oil liberally, and sprinkle a bit of sea salt on top.<br /><br />Enjoy!<br /><br /></span><span style="font-family:verdana;"></span></span>Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com1tag:blogger.com,1999:blog-6846842100681891922.post-67284741884663275762007-08-16T04:14:00.000-07:002007-08-25T00:42:55.196-07:00New Yorker Article on Olive Oil FraudThe article "<a href="http://www.newyorker.com/reporting/2007/08/13/070813fa_fact_mueller/?printable=true" target="new">Slippery Business</a>" on Italian olive oil fraud that appeared in the August 13th issue of the New Yorker is causing quite a stir. Tom Mueller reports on Italian olive oil fraud including blending olive oil with hazelnut, vegetable or canola oils, or claiming that the olive oil comes from a particular region when in fact it has come from a different country. Some of those shipments have made their way to the States.<br /><br />We want our customers to be rest assured that Olinda Ridge olive oils are of the highest quality and 100% made in California. We are certified annually by the <a href="http://www.cooc.com/"target="new">California Olive Oil Council</a>, which is the consortium that approves our claims that we are 100% extra virgin olive oil. Our extra virgin olive oils are tested at an acidity rate of .3% or less — much lower than the .8% requirement. In addition, our organic olive oil has another annual process of certification to ensure it is organic. We are proud to be among the superb olive oils handcrafted with care and integrity that has bloomed in California.<br /><br />The New Yorker article has some amusing tidbits, including olive oil fraud in antiquity. Overall, the article gives a good glimpse at the olive oil industry in Italy and is definitely worth reading.<br /><br />See also the California Olive Oil council <a href="http://www.prweb.com/releases/olive_oil/california/prweb546527.htm" target="new">press release</a> on the subject.<br /><span class="on" style="display: block;" id="formatbar_CreateLink" title="Link" onmouseover="ButtonHoverOn(this);" onmouseout="ButtonHoverOff(this);" onmouseup="" onmousedown="CheckFormatting(event);FormatbarButton('richeditorframe', this, 8);ButtonMouseDown(this);"></span>Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com0tag:blogger.com,1999:blog-6846842100681891922.post-46079757716014003612007-08-13T06:49:00.000-07:002008-01-14T02:46:48.795-08:00Easy Eggplant Side Dish<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggrawS_bpyF7pSm46EosngAWPl5aE2rQAVC9ml9Gfc10Z6NiB9G_2oNw1UFv8k5HXurFttkUvVPAoQdprrVbxNlJTCC6EejgiMDfZKiOHuPZz1r2hMXE0GngEYmB66Fxs5Cl4ipMxIbWlU/s1600-h/eggplant.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggrawS_bpyF7pSm46EosngAWPl5aE2rQAVC9ml9Gfc10Z6NiB9G_2oNw1UFv8k5HXurFttkUvVPAoQdprrVbxNlJTCC6EejgiMDfZKiOHuPZz1r2hMXE0GngEYmB66Fxs5Cl4ipMxIbWlU/s320/eggplant.jpg" alt="" id="BLOGGER_PHOTO_ID_5155281850561119698" border="0" /></a><span style="font-size:85%;"><span style="font-size:100%;"><span style="font-family:verdana;">I love eggplant. That’s why I was so excited to discover this dish when I went to Sicily in February to visit family. My cousin’s wife served this cold eggplant side dish along with a heaping bowl of pasta. And it’s relatively easy to prepare. It doesn’t require presoaking in salt or frying in tons of oil. With the basic recipe, you can get creative and add your own seasoning. I’ve even extended it to Easy Eggplant Parmesan. I’ll add this recipe soon as well.</span><br /></span><br /><span style="font-style: italic;font-family:verdana;" >Ingredients</span><br /><br /><span style="font-family:verdana;">1-2 medium eggplants</span><br /><span style="font-family:verdana;">pinch of salt</span><br /><span style="font-family:verdana;">2-3 tablespoons <a href="http://www.olindaridge.com/">extra virgin olive oil</a></span><br /><span style="font-family:verdana;">1 clove garlic, minced</span><br /><span style="font-family:verdana;">Fresh basil or parsley</span><br /><br /><span style="font-family:verdana;"><span style="font-style: italic;">Preparation</span> </span><br /></span><ul><li><span style="font-size:85%;"><span style="font-family:verdana;">Slice the eggplants in circles, approx. ¼” thick.</span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;">Heat up a griddle pan, preferably with ridges to give that grilled look.</span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;">Toss a pinch of salt across the pan.</span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;">When the pan is hot enough, lay down as many slices as will fit in the pan.</span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;">After a few minutes, start turning around the slices that are browning (you’ll see the grill marks if you are using a ridged pan). When the other side is sufficiently browned, remove the slices and add new ones. Keep doing this until you go through all the slices.</span></span></li><li><span style="font-size:85%;"><span style="font-family:verdana;">In a deep serving dish, layer the eggplant slices, alternating with a few drops of extra virgin olive oil and the minced garlic. Top it off with a few leaves of basil or parsley to garnish.</span></span></li></ul><span style="font-size:85%;"><br /><span style="font-family:verdana;">Yield: 1-4 as side dish</span><br /><span style="font-family:verdana;">Serve warm or cold</span><br /></span>Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com1tag:blogger.com,1999:blog-6846842100681891922.post-59148751713516219022007-08-05T13:38:00.000-07:002008-01-14T02:49:54.559-08:00Sacramento Bee Digs Us!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIgKdfk6K1EBBCukkCvv54U-qLfyW0g5abbxE5OgQT1G5rXPvWm-aOKYbLwLpZOuzVX5sHm6YzH64d0uH4qmFKsKiqPYUpU_4MgD0Cz3UGqj2KX6tSScZDWPdEEUglCAU1kK_3Z4fz1fw1/s1600-h/sacbee.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIgKdfk6K1EBBCukkCvv54U-qLfyW0g5abbxE5OgQT1G5rXPvWm-aOKYbLwLpZOuzVX5sHm6YzH64d0uH4qmFKsKiqPYUpU_4MgD0Cz3UGqj2KX6tSScZDWPdEEUglCAU1kK_3Z4fz1fw1/s320/sacbee.jpg" alt="" id="BLOGGER_PHOTO_ID_5155282675194840546" border="0" /></a>In an article about the Elk Grove farmers market in the Sacramento area, The Sacramento Bee mentioned visiting our booth:<br /><blockquote>“Olinda Ridge won a gold medal at the Olive Oils of the World competition in 2006, a good sign that I was in for a treat. There were three varieties of extra-virgin oils to sample, master blend (spicy, peppery and a little sweet), Olinda gold (buttery and light with a slight grassy aftertaste) and olio organico (bold flavor with a slight artichoke tone and hotness). It was a tough decision -- all were quite delicious -- but I chose a bottle of Olinda gold for $15. Then I headed over to the Sacramento Baking Co. booth to pick up some bread to dip in the oil.”</blockquote>The article appeared in the TASTE section on August 1, 2007.<br /><a href="http://www.sacbee.com/taste/story/300933.html">http://www.sacbee.com/taste/story/300933.html</a>Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com1tag:blogger.com,1999:blog-6846842100681891922.post-92224582254394085622007-07-31T13:14:00.000-07:002008-01-14T02:51:28.963-08:00Picking Olives<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-sUZJRgpaWnfd3sx6TdkCLaF7N5TF_czTG_nH-fmXtgqHF3ox00-knK92sVydduP19YXI9Okc9eWS2lW9I9UmKKvo1zAzjIIQcRIY72963GKkQC83s3uZOhfeYvdbigFF2V80TipqGb2/s1600-h/olives_ant.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-sUZJRgpaWnfd3sx6TdkCLaF7N5TF_czTG_nH-fmXtgqHF3ox00-knK92sVydduP19YXI9Okc9eWS2lW9I9UmKKvo1zAzjIIQcRIY72963GKkQC83s3uZOhfeYvdbigFF2V80TipqGb2/s320/olives_ant.jpg" alt="" id="BLOGGER_PHOTO_ID_5155282988727453170" border="0" /></a>The first time I picked olives during the harvesting season was not on the Olinda ranch, but actually at a friend's vineyard in Catalonia, Spain. The vineyards are skirted by several rows of olive trees, pressed into extra virgin olive oil, and sold as well. Even though grapes are Jordi's primary crop, he feels strongly about conserving the landscape and traditions of the area, and as the olive trees are a large part of the culture, he tends to them as well.<br /><br />Jordi was gracious enough to let me learn about the manual methods they used to gather the olives. His father and neighbor were already up in the trees when I arrived. I admit I wondered what they thought about an American woman coming to pick olives! Jordi gave me a a small hand tool like a rake to comb through the branches, like brushing one's hair. The olives easily came off, sometimes with the whole branch. From the first moment I raked through the branch, I felt like I was at home. I imagined my mother and her family back in Sicily doing the same thing. A whole history coursed through me and I understood what the tales were about -- the black hands, the olive collections, the family gathering to work together. It was relaxing and satisfying to comb through the trees while the neighbor told tales about his army experience, and the men told jokes in general. I understood some as they spoke in Catalan, and occasionally translated in Spanish.<br /><br />Jordi told me that originally the olives weren't picked until they were ripe. He asked his father when they would start, and he chimed in the thirteenth of December through mid-March! Nowadays, the mills wanted a more complex flavor that is achieved by picking them around November. Harvest time is condensed into three weeks or so.<br /><br />Once we were finished with a tree, we would transfer the olives onto one net, move the rest to the next tree. The one left behind, we would pile up the olives, and then cart them to the truck to sort through a wire grate. As I was sorting through a batch, I came across a silver watch that fell off of the neighbor while he worked! Later, Jordi and his father would drive the whole batch to the local mill the next town away. Jordi said that after some time, if you stick your hand in the middle of the batch, it gets really hot as the olives start to ferment.<br /><br /><div style="text-align: left;">We picked about 7-8 trees that afternoon. We were in the middle of doing a rather large tree as the sun set. I wondered how long they kept it up without light. It was tough to see and I imagined I missed many. All at once, Jordi announced we were done. It was peaceful and beautiful. I felt so at home and thrilled to have the opportunity to do this at the time.<br /></div>Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com0tag:blogger.com,1999:blog-6846842100681891922.post-49254455853009440742007-07-25T00:55:00.001-07:002007-07-25T02:27:07.465-07:00Welcome!Welcome to the Olinda Ridge olive company blog. My name is Antonella Severo, and I am one of the owners of this family-owned company. Our family hails from different parts of Southern Italy, where olive trees are in abundance. Our parents have brought over a strong tradition of using olive oil and cooking Mediterranean style, always with the freshest ingredients they could grow or buy.<br /><br />For our generation, it's a great pleasure years later to be getting back to our roots by running an olive farm and business. But don't think that we are stuck on Italian olive oil. We are adding a twist to the story by discovering the great taste and health benefits of Californian olive oil. Our farm is in Northern California and it is 100% organic. We are proud to be promoting sustainable farming methods as well.<br /><br />In this freeform forum, we hope to be more personal and share some of our thoughts on living with olive oil, including health benefits and recipes. In addition, we will post updates on special events and other news.<br /><br />We hope you enjoy!Antonellahttp://www.blogger.com/profile/03715623789923854249noreply@blogger.com0