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Seeking Adventurous Foodies
Customers often ask us to conduct olive oil tastings for their special events (an excellent idea!). So often, in fact, that we have decided to pilot a new concept. We are looking for a few adventurous foodies to help us share our grower stories and premium olive oils. You will conduct in-home tastings with The Olive Orchard’s 12 varieties of … Continue reading
Grilled Bread Salad
Golden, crisp and chewy. Grilled ciabatta makes a wonderful base for bread salad. Improvise by adding adding olives, capers or tuna. 1 loaf of ciabatta bread, cut into 1 inch slices 2 tablespoons Garlic Olive Oil from The Olive Orchard 2 tablespoons Basil Olive Oil from The Olive Orchard 1/4 cup gourmet extra virgin olive oil from The Olive Orchard … Continue reading
Edamame Succotash with Thyme Olive Oil
A colorful, updated take on a classic dish. Traditionally prepared with lima beans, this version calls for frozen, shelled edamame (soybeans). If in season, fresh produce can easily be substituted for frozen in this recipe. 1 medium onion, diced 1 red bell pepper, diced 1/8 teaspoon crushed red pepper 2 tablespoons naturally flavored Thyme Olive Oil from The Olive Orchard … Continue reading
Orange Olive Oil Ricotta Pound Cake
Courtesy of guest writer and enthusiastic customer Jaynine Vado I fell in love with The Olive Orchard‘s olive oils and subsequently my mom, who lives in Maryland, got hooked via your Flavored Olive Oil Samplers. I came across this pound cake recipe from the Food Network and I couldn’t help but try it with your Orange Olive Oil (replacing 1 … Continue reading
Lemon Orzo Salad
Much like wine, fine olive oils must be sampled and savored to appreciate their intricate layers of flavor. We recently presented an olive oil tasting class through our local parks and recreation office. Attendees tasted olive oils individually and with several spring dishes, including this orzo salad. Inspired by a recipe from Two Peas and Their Pod, this salad is … Continue reading
