Sunday, September 27, 2009
Livermore provides the perfect climate for producing top notch olive oil. Please take a moment to read this wonderful article. http://www.diablomag.com/Diablo-Magazine/October-2009/Local-Olive-Oil/
Monday, August 24, 2009
Friday, August 21, 2009
It has been a while since we have updated the blog.... So, here are the some of the summer happenings:
Farmer's Market and Media....
The Livermore Farmers Market is now in full swing. Olivina has a booth at the market where you can sample and purchase some of the delicious Olive Oils. As well as picking up some of the wonderful soaps. So, please stop by and visit us because we believe Olivina Olive Oil will make a wonderful addition to your summer menu. We look forward to seeing you at the market. The Livermore Farmers Market is on Thursdays 4:00 PM to 8:00 PM from now until October 15, 2009 at Carnegie Park at 3rd & J Street.
Olivina has been featured at many restaurants and in many recipes. Most recently Olivina was featured on View on the Bay in a Salmon Tartare recipe. This recipe was created by the Executive Chef at Marche Restaurant which is located in Menlo Park. We are also pleased to announce that the oils are soon to be featured as a staple ingredient in the restaurant. Please check out the Salmon Tartare at http://abclocal.go.com/kgo/story?section=view_from_the_bay/food_wine&id=6798085 and for more information about Marche Restaurant please visit them at http://www.restaurantmarche.com/
Summertime is the perfect time for a sweet treat. Olivina was very fortunate to have local food blogger and Chef Mike Ahmadi provide us with a delicious recipe of Arbequina Olive Oil ice cream. Please view the recipe at http://theolivina.com/TheOlivina-Recipesmikeahmadi.htm
Also, please visit the recipe page on the Olivina Website for more delicious recipes from other Chefs and Restaurants.
Soaps and Tasting Room...
Olivina is very excited to announce some new gourmet bath products featuring Olivina Olive Oil and those are Extra Virgin Olive Oil soaps in the following scents French Lavender, Lemon Oatmeal and Plain EVOO. These soaps are the perfect way to show someone special you care about them by pampering them with these gourmet soaps.
During this down economy this is the perfect way to have a spa like experience without the hefty price. You can purchase these soaps for 6 dollars or three for $15, this is a steal for such an amazing product. Please contact Charles@TheOlivina.com if you want to purchase some of these soaps.
Little Valley Winery....
Olivina is also pleased to announce that plans for the tasting room are moving forward. This tasting room will be on the Olivina property so you will have the opportunity to explore the beautiful grounds and taste some Olive Oil. Please check back frequently for updates about the progress on the tasting room. http://theolivina.blogspot.com/
Now that the summer season is upon Olivina has some new and exciting happenings. We are pleased to announce that Little Valley Winery tasting room in Pleasanton is now open and tasting Olivina oils. They are located at 739 Main St. Pleasanton CA 94566. This is wonderful day trip and a great way to enjoy a nice summery day.
Speaking of “Day Trips in Northern CA”, Olivina was featured in the April 2009 issue of Sunset Magazine as one of the top places to visit in the area. Besides Olivina other exciting places were also featured like Campo Di Bocce and Alden Lane Nursery. So, make a day and come visit the exciting Livermore Valley. Tour and taste some Olivina Olive Oil, pick up some plants, eat some pasta and play some Bocce. The perfect way to spend the day with your friends and family; for a farm tour and tasting at Olivina please email Charles@TheOlivina.com to make an appointment.
Read the rest of the Sunset article at the following URL: http://theolivina.com/documents/SunsetMagazine-March2009.pdf
Check back soon for more updates.... Visit our website at www.theolivina.com and follow us on twitter at http://twitter.com/theolivina
Monday, September 1, 2008
Olivina is now the official olive oil of Wente located right here in Livermore Valley. Olivina has received the honor of being featured on all the tables for the patrons to use with their bread. The wonderful chefs at Wente also use Olivina olive oil in many of their tasty dishes. Please check back soon to see some of the chef’s favorite recipes using Olivina’s olive oil.
Most exciting of all the Tommie’s Deli is now offering on site tasting so you can try some of Olivina’s Premium Extra- Virgin Olive Oil while picking up your favorite sandwich or sampling some wine.
We are looking forward to you exploring the culinary outlet’s Olivina has to offer. Please visit us at the www.theolivina.com or see us in person at the Livermore or Pleasanton Farmers Markets.
Tuesday, August 19, 2008
Olivina has partnered up with Christopher Lee the Executive Chef from Eccolo Restaurant located in Berkeley CA. Chef Lee gives the home cook and opportunity to try some wonderful recipes using Olivina's Delicious Olive Oil. Check back soon to see how you can have your own recipes using Olivina Olive Oil featured on the website. Hope you find this recipe tantalizing for your taste buds.
Panzanella: Tuscan bread and tomato soup
Makes 8 servings
1 loaf day-old levain or other sourdough wheat bread
1 clove garlic
Red wine vinegar
Kosher or sea salt
Extra virgin olive oil
1 bunch basil
2 salt-packed anchovies, rinsed and filleted
2 small or 1 large slicing or armenian cucumbers, peeled
1 torpedo or fresh red onion, peeled sliced thinly
3-4 pounds dry-farmed early girls, cherry tomatoes,
and mixed heirloom tomatoes
Preheat the oven to 400°F.
Make the tomato vinaigrette:
If some of your tomatoes are overripe, they will be perfect for the vinaigrette. Cut up 3-4 large tomatoes and season them with a bit (perhaps 1/2 teaspoon) of salt. Let the tomatoes sit for about 15 minutes, and then run them through a mouli, or food mill. If you don’t have a mouli, then just do your best to push them through a sieve.
This juice is the base of the vinaigrette. Add salt, olive oil, and red wine vinegar to taste. Do not make the vinaigrette too acidic, because the bread will soak it all up and become too tart. Pound the anchovies to a paste in a mortar and pestle (or just chop them up finely). Mix the anchovy paste into the vinaigrette.
Smash the garlic clove and add it to the vinaigrette. Add 5 basil stems to the vinaigrette as well, and just let everything sit together.
Slice the torpedo onion thinly and macerate it in 1/4 cup red wine vinegar. Peel a few cucumbers.
Make the torn croutons:
Remove the crust of the day-old bread with a bread knife. Tear the bread into rustic 1 square-inch croutons. You should have about 8 cups of croutons for 4-6 people. Place the croutons in a large bowl and toss them with 1/2 cup of extra virgin olive oil until they are lightly and evenly coated. Toast the croutons in a single layer on a cookie sheet at 400°F until they are golden brown and crunchy in the center, about 25-30 minutes. Turn the croutons with a spatula every 10 minutes to ensure that they brown evenly.
Slice and cut into pieces some perfectly ripe tomatoes, and season them with salt in batches.
To make the salad:
Pull the basil stems and crushed garlic out of the vinaigrette. Let the croutons cool and put some in a bowl and dress them with the vinaigrette about 15 minutes before you’re ready to serve your salad. The perfect panzanella has some soggy croutons and some crisp ones.
Add more croutons, tomato chunks, basil, cucumbers, and red onion to the bowl. Make sure the salt is right and add vinaigrette if needed. This salad should be juicy but not excessively so.
To plate the salad:
Place a few tomato slices on the platter and make sure they are properly seasoned. Carefully pile the panzanella mixture over. Add a bit of vinaigrette if needed to make the salad juicy enough. Stand back and admire.