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Dana Goodman is our Chief Financial Officer. Here, Dana is participating in a cooking class with other members of the California Olive Ranch team. Dana prepared a luscious nectarine and plum tart with an olive oil crust.
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With just days to go until we begin our harvest, Master Miller Bob Singletary gives a preview of what he and his team will be doing when the olives arrive at the mill. Read the Ranch Update
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Facebook fan John R. McGrath shared this photo, explaining: "Grilled Eggplant, first corn, fresh tomatoes ..., and my favorite perle mozzarella with fresh basil, and of course lots of fine California Olive Ranch olive oil." We highlight one fan a month. Please send your photo to enews@cal-olive.com or post on Facebook.
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WE GUARANTEE YOU'LL LOVE OUR OLIVE OIL!
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Greetings!
It's a very exciting time of year at California Olive Ranch (COR). The olives are bursting with oil, and we're gearing up to begin our annual harvest in a matter of days. You can sense the anticipation and overwhelming pride at our ranch. In the words of Martha Stewart: "It's a good thing."
Our ranchers, millers, and the rest of our COR team will be focused exclusively on making high-quality, delicious extra virgin olive oil for all to enjoy. In fact, we're so confident about the quality of our olive oil that we guarantee you'll love the taste. And, as one of our wonderful, passionate fans and extended COR family, you know we stand by our word.
For those of your friends and family who aren't yet part of our extended COR family, this October we're sharing what we call our Taste Guarantee. Quite simply: "If you try our oil and don't love it, we'll buy you another brand." We're even offering a $2 off digital coupon to get folks excited to try something new, something fresh, something grown right here in the United States.
Read more about our Taste Guarantee Program here, and encourage a friend or family member to Take the Challenge! We know they'll fall in love with the fresh taste - we guarantee it!
Here are other highlights of our Taste Guarantee:
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Pinterest contest: We'll be sharing fan photos of you and your family members enjoying our olive oil. We'll select the top five most creative photos, and each winner will win a bottle of our oil!
- Submit photos to: tasteguarantee@cal-olive.com.
- Or submit photos via Instagram or Twitter. Use the hashtag #tasteguarantee.
Enjoy, have fun, and good luck!Consider it a sign of our confidence - and the sincere pride - we take in making delicious California extra virgin olive oil, and sharing it with those we care about: You, our fans!
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Our Favorite Fall Recipes
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Fusilli with Caramelized Fennel, Pistachio & Ricotta Salata
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Seattle chef Jason Stoneburner, this month's featured chef, marries fusilli pasta with caramelized fennel and garlic. Pistachios lend a nutty flavor. And he tops the dish with ricotta salata cheese, though you also can use Parmigiano-Reggiano. Chef Jason recommends making the dish with our fruity Arbequina oil. Get recipe
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Grilled Escarole with Beefsteak Tomatoes & Garlic Chips
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Seattle chef Jason Stoneburner creates this flavor-packed dish using grilled escarole plus beefsteak tomatoes and fried garlic chips. The escarole is tossed with a "marinade" of extra virgin olive oil - Chef Jason suggests our fruity Arbequina - fresh lime juice, anchovies and herbs.
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Chicken Cutlets with Ginger-Honey Walnuts
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These tender ginger cutlets are coated with a tangy honey, lemon and ginger sauce. They're paired with honey-glazed walnuts spiked with garlic and ginger. The recipe appears in Marie Simmons' new book, Taste of Honey (Andrews Mcmeel Publishing, 2013). Prepare the cutlets with our Everyday Fresh oil. Get recipe
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Roasted Broccoli with Smoked Paprika Vinaigrette
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Oven-roasted broccoli are tossed with a musky, balanced vinaigrette made from smoked paprika and garlic-infused extra virgin olive oil. Our robust Miller's Blend oil would complement the vinaigrette. Marocona almonds are a buttery and rich addition to the broccoli. The recipe comes courtesy of Food52. Get recipe
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Seattle Chef Jason Stoneburner
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| Photos by Geoffrey Smith |
These days, acclaimed Seattle chef Jason Stoneburner doesn't get much time to duck out to the beach for his favorite pastime: surfing. Stoneburner is juggling two jobs: He heads the kitchen at Bastille - as well as his newly opened restaurant, Stoneburner. The new eatery showcases the best of the Northwest with local fish, shellfish, meats, and seasonal vegetables.
Where did you grow up, and what kind of meals did your family eat at home?
I grew up blocks away from the beach in southwest Florida eating fish and gator. My mom and my friend's mom did all the cooking.
What do you like to do in your spare time?
There is not a lot of "spare time" right now with running two restaurants. But when I do get to sneak away, I always head out to the coast for a surf.
Did you always want to be a chef - or did you have other career aspirations?
I started cooking at a fairly young age, and never really considered doing it as a career until I worked in a professional kitchen environment. I always imagined myself as an architect.
What do you like to cook at home?
I'm all over the board. Some days I'm only grilling veggies and others roasting big hunks of meat, or even slow smoking some king salmon. Our fridge is packed full of tasty veggies as we are in the peak of our season here in the Pacific Northwest.
How do you like to use California Olive Ranch extra virgin olive oil in your cooking?
Truthfully, we use it on most everything from light saut�eing and roasting of vegetables to finishing delicate fish dishes to making vinaigrettes and even in desserts.
What are your best cooking tips for home cooks?
Liberally salt your steak/lamb/pork one day before grilling or roasted. The salt brings denatured proteins to the surface and will facilitate a crispy exterior.
Your new restaurant, Stoneburner, serves homemade pizzas and pastas, among other dishes. Is there an easy pasta dish - using extra virgin olive oil - that you could suggest for home cooks?
Super easy: Make an olive oil condiment. Take a mixture of your favorite fresh soft herbs (I use cilantro, parsley, dill and mint) dried or fresh chilies and garlic. Chop everything. Place it in a jar and cover it with olive oil. Let it stand for at least one day or up to 3 weeks. I spoon it over bread, grilled vegetables, rice, cold pasta or sliced tomatoes. Don't forget to salt and squeeze some fresh lime or lemon juice over the finished dish.
We're showcasing our Taste Guarantee program this month. If a person doesn't like our oil, we'll buy them another brand. As a chef, what does such a taste guarantee program mean to you?
It conveys the confidence they have in the quality of their olive oils. |
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