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.
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.
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.
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 12, 2006 |
The voluptuous cheese filling in AOC's stuffed squash blossoms is just one reason this dish is so wonderful. A lemony aioli drizzled over the top blends with the nuttiness of pepitas (squash seeds). Restaurant critic S. Irene Virbila alerted us to this dish, created by Suzanne Goin. Says Goin, "I think they are so fun and delicious and fresh tasting while still having that indulgent fried and melted cheese aspect."
June 15, 2011 |
Pour some more of that EVOO on your plate -- a study finds that eating more olive oil could be linked with lower stroke risk in older people. Medical records of 7,625 people 65 and older who lived in three French cities were examined by researchers to determine how their olive oil consumption affected their chances of having a stroke. The participants had no history of stroke at the beginning of the study. Olive oil is a component of the Mediterranean diet, which is rich in healthy fats (like olive oil and nuts)