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ENTERTAINMENT
May 2, 2013 | By Patrick Kevin Day
We all knew it was coming, and now there's a date: Jon Stewart will be absent from "The Daily Show" beginning June 10. He'll be replaced by correspondent John Oliver for eight weeks. What's Stewart going to be doing during that time? Directing his first feature film, titled "Rosewater" and adapted from the nonfiction book "Then They Came For Me: A Family's Story of Love, Captivity and Survival" by journalist Mazir Bahari. Meanwhile, "Daily Show" fans will get to know Oliver a little better.
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FOOD
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.
FOOD
April 27, 2013
  1 hour, plus setting times. Serves 8 Chocolate glaze 1/2 pound bittersweet chocolate, preferably 70% Cordillera 2 tablespoons corn syrup 2 tablespoons brandy 1/4 pound (1 stick) plus 2 tablespoons butter, cubed 1. Cut the chocolate into 2-inch pieces. In a heatproof bowl, melt the chocolate with butter and corn syrup over barely simmering water. (The water should not touch the bottom of the bowl or the chocolate will burn.) Turn off the heat, stir in brandy and let mixture stand over warm water until ready to use. Bittersweet chocolate tartufo 1/2 pound bittersweet chocolate (preferably 70% Cordillera)
FOOD
April 27, 2013
Olive oil gelato 1 hour, plus refrigerating and freezing times. Serves 8 6 extra-large egg yolks 1/4 cup cornstarch 3 cups whole milk 3/4 cup plus 2 tablespoons sugar 1/4 cup nonfat dry milk powder 2 tablespoons light corn syrup 1/2 teaspoon kosher salt 1 cup heavy whipping cream 3/4 cup finishing-quality extra-virgin olive oil 1. Fill a large bowl with ice water and set a smaller bowl inside....
FOOD
April 27, 2013
Dario's olive oil cake 1½ hours, plus soaking time. Serves 20 to 24 (2 cakes) 1 cup (5 ounces) plump raisins (preferably flame raisins) 3/4 cup Vin Santo 3 whole oranges 3 extra-large eggs 1 3/4 cups granulated sugar, divided 1 cup plus 2 tablespoons extra-virgin olive oil 20 grams Italian leavening (substitute: 10 grams, or about 1 tablespoon, baking soda and 10 grams, or 1 scant tablespoon, baking powder) 3 1/2 cups (14 ounces) pastry flour 2/3 cup toasted pine nuts Fresh rosemary sprigs, for garnish 1. Bring the raisins and the Vin Santo to a simmer in a small saucepan, then immediately remove from the heat.
FOOD
April 27, 2013 | By Nancy Silverton and Carolynn Carreño
Call me old-fashioned, but I am not a fan of the current trend wherein bacon, avocado and other ingredients normally considered staples of savory cooking are used to make desserts, instead of, say, a BLT. The only exception to this rule, and it's an exception I make more than once, is olive oil. Although we normally think of olive oil as something to use to make a vinaigrette, sauté soffrito or season meat, when used in a dessert, the flavor of...
FOOD
April 27, 2013 | By David Karp
Traditionally, working folk dreamed of retiring to California to grow citrus, or more recently wine grapes, but these days the second career crop of choice appears to be artisanal olive oil. Fresh, local oil is all the rage; universities and industry groups help guide aspiring growers, and once their groves start bearing, many sell at farmers markets, where they earn premium prices and enjoy schmoozing with shoppers. Mark Mooring of Buon Gusto Farms followed an unusual version of this path, from starting the Los Angeles Police Department K-9 Platoon to growing olives in Ventura, where he produces richly flavored, award-winning oils.
NEWS
April 22, 2013 | By Caitlin Keller
Olive & Thyme: The Toluca Lake cafe will be offering a wine and cheese tasting from 7 to 9 p.m. Thursday.  Attendees will sample more than a dozen cheeses with cheesemonger Tyler Schwarz and learn about cheesemaking from aging and texture to methods of making and region of origin. The wine and cheese tasting is $45 per person. Call or email gayle@oliveandthyme.com for reservations. 4013 Riverside Drive, Toluca Lake, (818) 557-1560, www.oliveandthyme.com . Modern Art Desserts: On Saturday, the Craft in America Study Center will present the third installment of “Food as Medium for Craft,” with a talk and book signing by Blue Bottle pastry chef Caitlin Freeman.
NEWS
April 18, 2013 | By Booth Moore, Los Angeles Times Fashion Critic
Style icon Paloma Picasso has been creating jewelry for Tiffany & Co. since 1980, famously reinterpreting Xs and O's in bold silver and gold and celebrating the raw beauty of colorful stones in her modern-looking Sugar Stacks rings. Her newest collection for the jeweler, Olive Leaf, is more naturalistic than what has come before, with prices ranging from $150 for a thin silver ring band to $975 for a silver cuff to $100,000 for a diamond and white-gold bib. Picasso, 64, is married to French osteopathic doctor Eric Thevenet and splits her time between Lausanne, Switzerland, and Marrakech, Morocco.
ENTERTAINMENT
April 5, 2013 | By Alana Semuels, Los Angeles Times
Elizabeth Strout wrote about a small Maine town in her Pulitzer Prize-winning 2008 novel "Olive Kitteridge," a lyrical and heartbreaking series of interconnected short stories that revolve around the overbearing title character. Things happen in "Olive Kitteridge": People are married and divorced, they die, have affairs and are held hostage at a hospital by a group looking for drugs. But it isn't the things that happen in the book that made "Olive Kittredge" so special, it's the way people continue to go about their lives the best they can after those things happen.
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