This quick and impressive dish will delight you and your guests. Golden seared scallops served with a bright and flavorful pistou, which is basically a loose pesto made without nuts or cheese. You can either use straight Arbequina for a bold and prominent olive oil flavor, or mix it up with one of CVR's infused [...]
Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 4 Ingredients: 6 medium Brussels sprouts, ends trimmed 2 Tbsp. plus 1 tsp. CVR extra virgin olive oil, divided 1 cup raw walnut halves 1 package Earthbound Farm Organic Herb Mix 1 medium red onion, thinly sliced 1 pint cherry tomatoes, halved 1 garlic clove [...]
Ingredients: Butter Lettuce (1 of greens serving) (Pre-Washed) Basil (1 of greens serving) (Pre-Washed) (Chiffonade) 3 tbsp. Diced Heirloom Tomatoes 3 tbsp. CVR Extra Virgin Olive Oil 1 tsp. CVR Basil Olive Oil 2 oz. Burrata, Belfiore from Berkley is recommended Pink Himalayan Salt Cracked Black Pepper Instructions: Dress Butter Lettuce in bowl with [...]
Ingredients: 8 Ears Sweet Corn 1 1/2 Bunch Cilantro 1 Red Bell Pepper, 1 Red Onion, Finely Diced 2 Jalapenos, Seeded, Finely Diced 1 Each, Lemon and Lime, Juiced Salt, Cracked Pepper and Guajillo Pepper (or any medium/smoky pepper) to taste 10 tbsp. CVR Persian Lime Olive Oil Instructions: Roast the corns in the [...]
You will need to use young tomatoes for this. Not green ones. But orange ones, where as the ripe red tomatoes will just fall apart. Equipment: One 4" deep roasting/ casserole pan Pre heat oven to 325° Ingredients: Half a dozen young tomatoes cored 1/2 a red onion sliced 4 cloves of garlic whole 1/2 [...]
Ingredients: 1 cup CVR Persian Lime olive oil 1 teaspoon sea salt 1 teaspoon ground black pepper 1 teaspoon paprika 1 teaspoon cumin 1 teaspoon cayenne pepper 2 cloves garlic, chopped 3 tablespoons chopped onion 1 cup chopped fresh parsley 1 cups Corona beer Instructions: Pour Persian Lime olive oil into a 2-cup liquid measuring cup. Mix together salt, pepper, [...]
Ingredients: 1 1/2 pounds peeled and deveined jumbo shrimp 1/4 teaspoon plus 1/8 teaspoon ground cumin Kosher Salt and freshly ground pepper 2 teaspoons CVR Persian Lime Olive Oil 5 garlic cloves, crushed 3 to 4 tablespoons chopped fresh cilantro Directions: Season the shrimp with cumin, and salt and pepper to taste. Heat a [...]
We will be there offering Olive Oil tastings from 12pm to 5pm! For more info: http://rootstowine.com/wine-art-music-festival-2014/
Chimichurri is a classic Argentinian steak sauce. It is known for having a fresh and acidic flavor with a hint of heat at the end coming from the chili flakes. Our friends at Mother Restaurant in Sacramento sent us this recipe, but you won't see them putting any Chimichurri on steaks being a meatless restaurant and [...]
These soft and chewy sugar cookies are made with a secret ingredient: Meyer Lemon Infused Olive Oil. The resulting cookies have a candy-like lemon flavor and a subtle hint of olive oil flavor shining through. They are surprisingly buttery for a cookie made with no butter at all (in fact, these cookies are naturally dairy free).
Health Benefits There seems to be no end to the benefits provided by a diet rich in extra virgin olive oil. You've probably heard about recent studies connecting olive oil with a reduction in heart disease‚its high density lipoproteins (HDLs) protect against low density lipoproteins (LDLs), also known as "bad cholesterol". Because of this you'll [...]
Persimmon Salad with Blood Orange Vinaigrette Posted By Lindsay on January 13, 2014 This salad features an incredible blood orange-infused olive oil from Capay Valley Ranches (disclaimer: CVR sent me some oil to try, but wouldn’t be writing this if it didn’t blow me away). I love that it is grown entirely in California and [...]
Spotlight on Spud's - Capay Valley Olive Oil January 23, 2014 | Filed underFood and Art,Food Shopping | Posted by ThurstonTalk Editor By Jennifer Crain Several years ago, lifelong farmer and California native Chris Steele bought land in the Capay Valley, returning to the place where he grew up. Steele tells me it's [...]