February 3, 2011 |
When life gives you olive oil, Theo Stephan has a suggestion: Make a pie. Or a tart. Or cookies. Or a velvety chocolate sauce. The founder of the Global Gardens line of olive oils and specialty food products, Stephan makes about 2,000 gallons of olive oil a year. Needless to say, there are bottles of it everywhere in her home. She has no shortage of recipes that will allow the flavors of the olive oil to shine through — scrambled eggs, a brushing of olive oil to brown a grilled cheese sandwich or sauteeing vegetables for a lasagna.
January 10, 2014 |
Forget about all the butter we Americans are supposed to be consuming, I'm deep into olive oil practically every meal, lavishing a slab of grilled country bread with the intensely fruity Tuscan oil and sopping up every bit of the remains on my plate. This is from my annual shipment of olio nuovo (new oil) from the Rare Wine Co. in Sonoma. The color is an iridescent jade-chartreuse, gorgeous to behold. This is olive oil more as food than condiment. I float a thread on winter minestrone or pasta fagioli, eat halved avocados with a drizzle of the oil, dip artichoke leaves in a little dish of olio nuovo . I get my fix every year from the Rare Wine Co., which has been bringing in a selection of new oils from Tuscany for almost 20 years now. This year, after tasting the new oils in November, Rare Wine founder Mannie Berk chose oils from half a dozen wine estates in Tuscany.
April 27, 2013
As much as I love great olive oil, I also recognize that depending on how you're using it, you don't always need the most expensive. As a general rule, I use good olive oil for cooking; great olive oil for making salad dressings; and the very best olive oil when it is being drizzled over an item as a "finishing oil. " Some of my favorite brands are: Alziari, Capezzana, Castello di Ama, Fontodi, Monini DOP, Núñez de Prado and Olio Verde. When shopping for olive oil: Look for olive oil that comes in a non-clear bottle; a good oil's herbaceous qualities are destroyed by heat and light.
CALIFORNIA | LOCAL
October 29, 1993 |
Uncle Stavros Cafe in Hermosa Beach looks like your typical beach breakfast and lunch spot. There's a pleasant, plant-filled patio with umbrella-topped tables, and the dining room is bright and airy because of floor-to-ceiling windows that let in breezes from the ocean, a block away. But, as fans of "Kojak" may remember, Stavros is a Greek name, and what sets this restaurant apart is a list of Greek specialties.
December 11, 2012 |
If you've ever been in Italy in the late fall and early winter, you know how amazing the perfume of really fresh olive oil can be -- artichokes, green beans, call me crazy but I get something deeply floral, like roses and, oh yes, olives. The problem is, fresh oil doesn't last very long and it rarely seems to ship well. All of those vibrant grassy aromas and flavors mellow into something that's quite delicious, but nutty rather than vegetal. But I've just found the first California oil so far that delivers that remarkable olio nuovo pungency.
July 15, 2010 |
More than two-thirds of common brands of extra-virgin olive oil found in California grocery stores aren't what they claim to be, according to a report by researchers at UC Davis. The findings, which come as the federal government rolls out new standards aimed at cleaning up what has long been a slippery business, highlight mounting concerns over labeling accuracy for olive oil in the U.S. "This is only a beginning, but it's a clear warning," said Dan Flynn, executive director of UC Davis' Olive Center.