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Our Head Rancher Adam Adam Englehardt, who heads our farming operations, gives a smile from behind the wheel of his truck.
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Lunch Salad
Bill K., of Santa Rosa, Calif., sent us this photo of his "Lunch Salad." It combines chopped purple cabbage, raw sweet potato, black beans, 1/4 cup nuts, crumbled blue cheese, and kimchee. Bill adds a splash of rice vinegar and our Everyday Fresh oil atop some lettuce leaves. We highlight one fan a month. Please send your photo to [email protected] or post on Facebook. |
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Greetings!
Summer has arrived - finally! And you'll often find us tending the grill after a day at the ranch. From mouthwatering steaks and regional barbeque favorites, to tender asparagus and plump peaches, nothing tastes better than food cooked over live fire. Because we love grilling, we're kicking off July with our Grilling Across America celebration. We'll showcase how extra virgin olive oil can boost your grilling experience. Across our online community this month, we'll talk with bloggers from around the country and feature their favorite regional grilling recipes. We're also sponsoring a Facebook giveaway where you can win a fabulous Weber Genesis Grill and much more! We hope you join in on the grilling madness and share with us your favorite grilling photo and recipes on our Facebook, Pinterest and Twitter pages. When we're tending the grill, we always have good extra virgin olive oil at the ready. We use olive oil in our grilling to add flavor, and we use it as a basting liquid or in marinades. Some of our favorite uses come from top grill masters. Grilling master Steven Raichlen uses good olive oil in marinades and as a glaze misted from a spray bottle over meat on the grill. He also likes to finish a dish such as a Tuscan-style porterhouse steak with a drizzle of extra virgin olive oil. "Use it where you're going to get the best bang for the buck," he advises. More tips: - Tie sprigs of fresh herbs like rosemary together to create a flavor-infused brush; use the brush to baste poultry or pork with olive oil as the meat cooks.
- Drizzle good olive oil over grilled vegetables, meats, poultry and seafood to add another layer of flavor.
- Brush olive oil on halved peaches, asparagus spears, zucchini slices, onion slices, and other veggies and fruits before they're placed on the grill to add flavor and to prevent them from sticking to the grate.
- Combine olive oil with chopped garlic and freshly cracked pepper, then brush it on eggplant slices before grilling.
- Use olive oil to create a vinaigrette for combining with vegetables like grilled zucchini slices along with slices of fresh tomato and chopped parsley or basil.
- Brush slices of good bread with olive oil, season with salt and pepper, and grill until golden on both sides. Drizzle additional olive oil on grilled slices, if desired.
So grab your tongs and the olive oil and head outside to the grill. We'll be out there, too, preparing delicious food over live fire.
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Our Favorite Grilling Recipes
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Grilled Rib Eye with Crispy Potatoes
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Grilled Haloumi Cheese with Fresh Cherry Salsa
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Blogger and food lover Erin Clarke of The Law Student's Wife blog created this dish. "I love the concept of cheese on the grill, Halloumi cheese especially," says Erin, a Wisconsin resident. She recommends our Arbequina for the recipe, noting it "helps bring out the rich flavor of the cheese." She adds that the cherries "bring a fresh, tart summery flavor to the Halloumi." Click here to see the recipe
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Fish Tacos with Cabbage and Red Pepper Slaw
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Maria Desiderata Montana of the San Diego Food Finds blog is an award winning food and wine writer - not to mention a published author. She contributed this flavor-packed dish. It features grilled Alaskan White Cod fillets served inside corn tortillas along with a colorful green cabbage and red pepper slaw. Click here to see the recipe
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Italian-Style Grilled Vegetables
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Tuscan-Style Chicken Under a Brick
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We bought two bricks just to make this dish - and it was money well spent. The chicken is wonderfully crispy and is infused with rosemary and sage flavors - thanks to an herb rub applied beforehand. Steven Raichlen, whose recipe this is, recommends drizzling the grilled bird with good extra virgin olive oil. We did that .. for sure. Our more robust Miller's Blend or Arbosana would add another flavor layer. Click here to see the recipe
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Tuscan-Style Porterhouse for Two
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Bistecca alla Fiorentina, or Florentine-style steak, is a signature dish on recipe menus across the Italian city of Florence. In this recipe, the steaks are rubbed with extra virgin olive oil, balsamic vinegar and rosemary before they hit the grill. Give the grlled steaks a finishing drizzle of our Arbequina to bring out the sweetness of the meat. Click here to see the recipe
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From Firefighter to (Occasional) Olive Oil Miller
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Logan Jennings, 27, oversees all aspects of olive oil production at our northern California mill. Having grown up around olives in Corning, Calif., he's no stranger to the olive business. But he's had a varied background. He worked as a seasonal firefighter during college - an experience that taught him a lot of things he now uses in his professional life. "The biggest challenge was sometimes living out of a bag for days or weeks at a time," he says. "During my second season we had a ton of wildfires in California, and my engine crew was on the clock 62 days straight." When he's not at the mill, Logan enjoys hunting, fishing and cooking. Much of the food is what he and his family grow and harvest. Tell us about your job as Production Operations Manager at our olive mill in Artois. I oversee all aspects of making of our retail, food service and bulk extra virgin olive oil. I also manage shipping and receiving from the mill. And I'm responsible for scheduling when we produce our oil, new packaging, and evaluating new equipment. During our fall harvest I'm a miller! How long have you been with COR, and how did you come to the company?I've been with COR for about 3-1/2 years. I joined in February 2010. During my last semester of college I was looking for a full-time job in the area. I heard that there was a position that opened up at COR, so I applied. Luckily, I was able to get an internship and was offered a position as Production Supervisor upon graduation. Did you have a prior background in olives? Growing up in nearby Corning you always have some familiarity with olives. My family owned some Sevillano and Manzanillo orchards in the Corning area when I was younger. Growing up I would work in my aunt and uncle's orchard doing a little bit of everything. What are some of the steps you take to ensure the quality of our oil and make sure it's as fresh as possible?During my time here we've grown tremendously. We have a great team that has worked very, very hard during that time to make sure that we have all of the systems in place from start to finish ensuring that we make the best possible oil day in and day out. One thing that makes it easy are the people. We've never had to compromise quality here. Having everyone at COR aligned on that topic is critical. What do you like to cook at home?I love to cook pretty much anything, although I'm not much of a baker. I'd like to think I'm pretty good with most wild game. I am an avid outdoorsman, so hunting and fishing provide me some unique meal opportunities. The majority of what we eat at home is either something we've grown or harvested ourselves. What are some of your favorite uses for COR extra virgin olive oil?I have some favorites that I cook more often than others. For breakfast a pan-fried egg in our olive oil is the norm at home. My favorite use has been in my venison fajitas. It adds such a unique texture to the meal and enhances the flavor of the meat and the vegetables that little to no seasoning is required. What do you like to cook on the grill?I frequently grill a variety of vegetables inside a foil pouch. I'll include sliced zucchini, squash, bell pepper, minced garlic, sweet onion, potatoes and some chopped green onions. I'll give the veggies a drizzle of our Arbosana oil before I seal the pouch and place it on the grill. I'll then cook the veggies until they're tender. I also like to use a foil pouch to grill corn on the cob. I'll first sprinkle the corn with lemon salt and then brush it with our Everyday Fresh oil.
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