Beer and Olive Oil — New Encounters, New Opportunities

Historically, beer and olive oil have had divergent paths. Beer flourished as a refined product mostly in Northern European countries, where butter or lard was used as an essential fat.

Not much experimentation with olive oil took place; consequently, it was not recognized as a culinary staple until very recently.

In our days, with the emergence of new olive oil regions like ours — a place without vast culinary tradition — new opportunities are to be explored.

Read on to learn how we recently explored one of those opportunities by combining beer and olive oil to make a savory sausage dish.

 

Continue reading Beer and Olive Oil — New Encounters, New Opportunities

Posted on Categories General, Recipes

Winter Root Vegetable Soup: Healthy Enough for Hippocrates

Winter is the ideal season to prepare thick, creamy soups out of the root vegetables we have at hand. The soups are excellent vehicles for enjoying fine olive oil. 

We are happy to share a recipe that we hope will inspire you to go to the farmer’s market close to you and experiment with those veggies we don’t often cook with: turnips, Jerusalem artichokes and parsnips, to name a few.

February 21, 2012 | Recipes |Comments (0 ) Pacific Sun Blog
 
The recipe works well if you steam or boil the vegetables, though we recommend you try roasting them in the oven, for this option offers deeper, earthier flavors. Of course you can add other vegetables such as potatoes, rutabagas, squash, etc. Get creative!

Continue reading Winter Root Vegetable Soup: Healthy Enough for Hippocrates

Posted on Categories General, Recipes

Simple Pleasures: Cooking with Extra Virgin Olive Oils

Coming out of the demanding and at times exhausting milling season, we begin to enjoy the fruits of our labor. Of course, cooking is one way we do this, and with the new olive oils, it is incredibly rewarding.

February 13, 2012 | General |Comments (0 ) Pacific Sun Blog
 
Let us share two simple recipes from Provence, France, which offer a good opportunity to enjoy quality olive oil. You can use them for salad dressings, dips or sauces.

Continue reading Simple Pleasures: Cooking with Extra Virgin Olive Oils

Posted on Categories General, Recipes

Tomatoes and Olive Oil: Best Friends Forever

As we are approaching the end of summer, some tomatoes varieties are reaching their peak. Field tomatoes need a good dose of warm weather and even with this unusual mild summer we’re finding great tomatoes at our farmers markets and local markets and co-ops.

The tomato plant is native to the Americas, and its name comes from the Nahuatl (“tomatl”), literally meaning “the swelling fruit”.

History saw the tomato arrive in Europe and become an essential ingredient in some of the Mediterranean cuisines. It was there where tomatoes found their best ally to be enjoyed: Olive Oil.

According to recent studies, olive oil helps the tomato anti-oxidant lycopene to be more available to our bodies. This is obviously good news. Yet, the combination of tomatoes and good olive oil has been so wonderful in so many instances (pasta sauces, pizza, salad, bruschettas, gazpacho) that with or without this beneficial synergy we’d recommend this happy marriage anyhow.

Something particularly beautiful about having tomatoes grown locally is that farmers can pick them in their ideal moment of ripeness, disregarding the troubles that come from shipping food thousands of miles. That freshness will preserve both flavors and nutrients (that’s why some people are not only locavores but also chronovores, paying attention to when the fruit or veggie is picked). This is no surprise to those who have the good fortune to grow fruits and vegetables on their own!

We’ve found deliciously sweet Cherry tomatoes (ideal for a healthy snack), beautiful Green Zebra (not only for its good acidic taste but also because we also eat with our eyes) and the great Brandywine, the large variety developed by the Amish, that has that old fashioned tomato taste. There are other wonderful varieties (in fact, the vine tomato will stay a bit longer with us and matches perfectly our Tehama Blend Olive Oil or Eva’s Blend Olive Oil, both with tomato vine notes in their perfumes), all reminding us how much simple food, as our friends from Slow Food say, “good, clean and fare”, can give moments of great pleasure.

Finally, let us share with you this Catalonian way to enjoy tomatoes and olive oil (in Barcelona, this is such a usual way to start a meal or a round of tapas). Lightly toast a slice of a baguette, rub it with half of a fresh tomato and sprinkle with some sea salt and ground pepper. Finish drizzling olive oil on top.

Enjoy!

The Pacific Sun Olive Oil Team

Leslie, Brendon, Pablo

Posted on Categories General, Recipes

Good Friends, Slow Food and Summer Salads

This week, a group of Italian friends from the Slow Food movement visited us at Pacific Sun. After touring the olive oil mill, we had dinner at Farm Star Pizza in Chico, California. A delicious salad there inspired us to post these great summer salad ideas.

This week, a group of Italian friends from the Slow Food movement visited us at Pacific Sun. The Slow Food movement was born in Italy and initially was concerned with the preservation and enjoyment of culinary traditions and a more human pace of living. In its evolution as a movement, Slow Food began to include ecological and political issues such as promoting local food systems and opposing the de-naturalization of agriculture and food.

After touring the olive oil mill, we had dinner at Farm Star Pizza in Chico, California. The pizzeria features ingredients that they carefully select from farms in the Chico area (including Pacific Sun extra virgin olive oils) that end up in very well crafted pizzas. Continue reading Good Friends, Slow Food and Summer Salads

Posted on Categories General, Recipes