When it comes to choosing an extra virgin olive oil that supports your health, the options can feel overwhelming. Supermarket shelves are lined with bottles claiming to be “extra virgin” or “light,” but not all olive oils are created equal. At Beyond the Olive, we focus on bringing you the best extra virgin olive oil for health straight from California’s finest family-owned farms. Every bottle we produce embodies the essence of “Farm to Bottle,” offering unparalleled flavor and naturally occurring health benefits. Understanding Extra Virgin Olive Oil Before diving into what makes an olive oil truly health-boosting, it’s important to understand what “extra virgin” really means. Extra virgin olive oil (EVOO) is the highest quality grade. It is made solely from...
Jack-O-Lantern Stuffed Bell Peppers Recipe: 5 orange or yellow bell peppers 1 small onion, diced 3 gloves garlic, minced 2 cups diced Cremini mushrooms 1/2 cup diced carrot 1 large zucchini, diced 1 1/3 cups couscous 1 & 3/4 cups chicken or vegetable stock 1/2 cup crumbled feta cheese 3 tbsp Garlic Olive Oil, divided 1/2 tsp smoked paprika 1 tbsp fresh rosemary 1/4 cup fresh parsley, minced Salt and pepper, to taste Instructions: 1.Preheat your oven to 400 degrees F. To start the filling for the peppers, begin by toasting the couscous in a large pan with 1 tbsp of olive oil. Toast for about 5 minutes over medium heat until golden brown. 2. In a medium saucepan, add...
I was looking for the origin of the word Ascolana and discovered it simply meant from Ascoli Piceno," a city in the Marche region of Italy... which is where the olive varietal derives from. I also discovered Oliva ascolana: a culinary specialty of stuffed, breaded, and fried olives that originated in Ascoli Piceno around the 1800s. I love fried pickles (I think they originated in a Blues club in the American south... but that's another research project), so being the Olive Lady, I had to try fried olives myself. The Ascolana olive has to be a pretty big fat olive for it to get stuffed. You may or may not be able to find big olives for this recipe. You...
This isn't just for the holidays - I use it on sandwiches throughout the year.
Ingredients:
1 (12 ounce) bag fresh cranberries
1 cup white sugar
1/2 cup Tangerine White Balsamic
1 tablespoon tangerine zest
1 whole star anise
1 cinnamon stick
3 whole cloves
1 tablespoon Cherry Olive Oil
Directions:
Combine everything in a heavy bottomed sauce pan except the olive oil.
Bring to a simmer.
Reduce heat to low and cook, stirring occasionally, until cranberries are all popped, about 15 minutes.
Remove from heat and let cool to room temperature.
Discard star anise, cinnamon stick, and whole cloves,
Mix in the Cherry Olive oil and refrigerate until needed.
Build your salad with your favorites. I love adding Balsamic Walnuts and then top with this versatile vinaigrette:
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Tangerine White Balsamic
1 (heaping) teaspoon dijon mustard
6 tablespoons Cherry olive oil
1½ tablespoons lemon tangerine or orange juice (optional)
Add everything except the citrus juice in a mason jar and shake. If it is too thick or too sweet - add the citrus juice to taste and shake again. Serve over your favorite leafy greens, vegetables and fruits.
Need more cherry? Add balsamic marinated cherries.
