News From The Ranch

MARCH 2014
EVOO with Fresh Herbs
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Click here to find a collection of healthy recipes to make New Year, New You a reality!

Test your culinary creativity in April with our Spring Recipe Contest. Details next month.
Talia Richardson
Please meet Talia Richardson. Talia secures  raw materials for us, such as boxes and glass. Her title: Purchasing and Procurement Specialist. 
Artois Bottling Line
Master Miller Bob Singletary explains how he and his team prepare our new oils so they can be bottled.
Amir Sharifi
Facebook fan Amir Sharifi sent us this photo of a homemade pizza he was preparing. "The sauce is made with your wonderful oil," he added. We highlight one fan a month. Please send your photo to or post on Facebook.

Spring is nearly here. Our trees will soon begin entering their next growth spurt. In the kitchen, we continue to enjoy healthy meals, as we look forward to artichokes, asparagus and other seasonal ingredients that herald the arrival of spring.

As part of our healthy eating regimen, we continue to incorporate plant-based dishes into our weekly repertoire. That means legumes, winter greens, parsnips, and quinoa. Vegetable soups are a staple on our dinner table, too. Everything, of course, is prepared and enjoyed with good extra virgin olive oil

Below you'll find healthy recipes showcasing plant-based foods, as well as seafood. Enjoy them in good health!  
New Year, New You Recipes
Winter Vegetable Minestone  
Winter Vegetable Minestrone
This is the kind of dish we like to sit down to on a cold winter evening. "Packed with deep, earthy flavors and loaded with good-for-you nutrients, it's superb with a slice of crusty bread - a favorite one-stop meal in this household!" Viviane Bauquet Farre of food & style, who created the recipe, says. Give it a finishing drizzle of our medium-robust Arbosana

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Kale Caesar Salad 
Kale Caesar Salad TV celebrity chef Anne Burrell gives traditional Caesar salad a flavorful, superfood makeover. She substitutes thinly sliced kale leaves for the lettuce and dispenses with the raw egg. The recipe appears in Burrell's new cookbook, Own Your Kitchen.  Make the dressing with our peppery Miller's Blend.  

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Arugula Shrimp Salad 
Count avocado among our favorite superfoods. Here it's paired with shrimp, arugula, and endive. This healthy salad - from our featured food blogger, Amy Sherman - is topped with a bright lemon vinaigrette. Make it with our fruity Arbequina.   

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Shrimp with Feta and Mint
Shrimp with Feta and Mint This healthful dish is an explosion of flavors: lemon and lime juice, mint, feta, wine, and, of course, shrimp. Make it with our   Everyday Fresh oil and give it a finishing drizzle of our medium-robust Arbosana. The recipe appears in Ali Larter's Kitchen Revelry.  

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African Squash and Chickpea Stew 
African Squash and Chick Pea Stew Tuck into this flavor-packed stew loaded with healthy ingredients: chickpeas, butternut squash, tomatoes, okra, pumpkin seeds, and spices like turmeric. It will warm up any cold winter evening. The recipe comes courtesy of Muir Glen Organic. Prepare it with our Everyday Fresh.

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Whole Wheat Flatbread and Roasted Garlic White Bean Dip

Whole Wheat Flatbread and Roasted Garlic White Bean Dip This healthy appetizer pairs a homemade whole wheat flatbread with a garlicky white bean dip. The recipe combines our fruity Arbequina oil and Bob's Red Mill hard wheat whole wheat flour. Food blogger Rachel Cooks created this dish.
The Popular Food Blogger
Amy Sherman
Amy Sherman took the advice of her husband back in 2003 and started writing a food  blog. Not long afterward, Forbes chose it as one of the top five food blogs, and Britain's Guardian newspaper singled it out as a top blog. Her widely heralded blog, Cooking with Amy, has attracted more than 4 million visits. When she's not penning her blog, San Francisco-based Sherman might be developing recipes, writing a cookbook or a magazine article - or putting dinner on the family table. 

How and when did you develop a love for food?

I've been a foodie since I was little. My parents tell me even as a toddler I ate pats of butter off the table at restaurants and cried until I was given a bone to gnaw on.

What did your family eat when you were growing up - and who did the cooking?

My mom cooked when I was growing up. She had a big organic garden and chickens, and never kept junk food or soda in the house. Both my parents are great cooks, and my dad took over the cooking when he retired. We also ate out a fair amount. We went to Chinese and French restaurants and dined on sushi way before it was commonplace.

How is it your husband encouraged you to begin a food blog?

He figured I needed an outlet. Before my blog I used to wake up and ask him what he wanted for dinner!

How do you like to use California Olive Ranch in your cooking?

I typically use the Miller's Blend all year round for cooking, and the Limited Reserve seasonally. I like to use the Limited Reserve for finishing dishes and on salads.

Can you share with us your favorite simple dish that uses olive oil and doesn't require a recipe?

I love the combination of extra virgin olive oil and truffle salt. It's great on popcorn, radishes, tomatoes, goat cheese, a fried egg, on a slice of bread. Pretty much anything!

Who does the cooking in your house - and who does the dishes?

I happily do the cooking and begrudgingly do the dishes. Working on changing that!

What's in your home refrigerator?

It's always packed with condiments. I have two shelves for mostly Asian ingredients like red chile paste and miso and caddies filled with mustards and jams. There's also always plenty of good cheese and usually a bottle of something bubbly.

Visit Amy at Cooking with Amy.

Stay tuned for next month when we interview Tal Ronnen, the Los Angeles chef who prepared vegan meals for Oprah Winfrey's 21-day vegan cleanse.