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Course 1: Fennel, Apple, and Grapefruit Salad

fennel-salad-olive-press
This course was inspired by a recent visit to San Francisco’s SPQR restaurant.
I chose the Olive Press Mission extra virgin olive oil (medium fruit) because it lends
a substantial olive flavor without overpowering the delicate fennel; and the apple undertone in the oil marries nicely with the apple slices in the salad.

Post 2 in a series of 5. Click here to see the premise of the 4-course
evoo-inspired meal. Plate: Paula West Pottery

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Mar. 01 2010 | No Comments

Course 2: Pesto alla Trapanese

pesto-trapanese-italian-blend-extra-virgin-olive-oil
First of all, what is pesto alla trapanese? The word “trapanese” means “of Trapani,”
a town on the northwest coast of Sicily. Most people are familiar with the typical Ligurian pesto: lots of basil, olive oil, parmigiano reggiano, pine nuts, and garlic. Historically, Genovese (Ligurian) ships would stop in Trapani on their way to and from the Far East. They brought pesto, and Sicilians altered the recipe by using local ingredients, namely tomatoes and almonds. Although there is basil in the trapanese recipe, it is more a supporting character than the star, and the dish has
a subtle and satisfying appeal.

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Mar. 01 2010 | 3 Comments

Course 3: Baked White Sea Bass with Chive Bread Crumbs

sea-bass
Delicate olive oils, like Arbequina, go very well with fish. In choosing the ingredients to complement the fish, I wanted to avoid using overpowering flavors that would drown out the oil. And since we were having four courses, I also wanted to do something light and simple for this course. I called ahead to my local fish market,
El Pescador in La Jolla, and asked what good white fish they were carrying: he recommended white sea bass from Mexico. I checked the Monterey Aquarium’s Seafood Watch to make sure it was a good choice. It was a go!

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Mar. 01 2010 | No Comments

Course 4: Blood Orange Olive Oil Cake

blood-orange-olive-oil-cake
Everyone seems to be talking about using olive oil instead of butter in baked goods these days, so I thought I’d go for it with the delicate Olive Press Blood Orange extra virgin olive oil. The cake has a nice crust while the inside stays moist for days. I may be an EVOO baking convert!

Post 5 in a series of 5. Click here to see the premise of the 4-course
evoo-inspired meal. Plate: Paula West Pottery

tell me more
Mar. 01 2010 | 1 Comment
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