Chevre, Pomegranate & Endive Salad

October 9, 2012

Chevre, Pomegranate & Endive Salad Yield: 2  Servings Ingredients: 2   Heads of Organic Belgian Endive 2  Tablespoons  Organic Pomegranate- cleaned 1/4  Cup Chevre- crumbled 2  Tablespoons  Marcona Almonds 1  pinch  Fleur de Sel Sea Salt 18 year aged Sparkling Wine Vinegar- for drizzling Organic Orange Extra Virgin Olive Oil- for drizzling Procedure: Separate the leaves [...]

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Apples with Aged White Cheddar & Balsamic

October 2, 2012

Apples with Aged White Cheddar & Balsamic Yield: 2 Servings Ingredients: 1 1/2 Cups Organic Apples-1/2 inch cubes 3/4 Cup Aged White Cheddar Cheese-1/2 inch cubes 2 Cups Organic Baby Arugula 1/4 Cup Methode Tradizionale Balsamic Vinegar 1 pinch Fleur de Sel Sea Salt Procedure: Toss the apples, cheese & baby arugula in a bowl [...]

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Slightly Twisted Salsa Fresca

September 25, 2012

Slightly Twisted Salsa Fresca Yield: 2  servings Ingredients: 3/4 cup Organic Heirloom- deseeded + small diced 1/4 cup Organic Hass Avocado- small diced 1  Tablespoon  Organic Cucumber- deseeded & small diced 1  Tablespoon  Organic Red Onion- small diced 1  Tablespoon  Organic Fresh Cilantro Leaves- hand torn 1  Tablespoon  Lime Extra Virgin Olive Oil 1  teaspoon [...]

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Simple Refreshing Salads

September 21, 2012

Caprese Salad Yield: 2 Servings Ingredients: 2 Heirloom Tomatoes- sliced 1/4 inch thick 6 Thin Slices of Fresh Mozzarella Cheese 12 Organic Basil Leaves 1 Pinch Pink Himalayan Sea Salt 1 Pinch Fresh Cracked Black Pepper 2 Tablespoons Methode Tradizionale Balsamic Vinegar 2 Tablespoons Basil Extra Virgin Olive Oil Procedure: Create a stack by layering [...]

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Note from Peggy

July 17, 2012

I have a mentor and good friend who taught me about front loading.  Front loading is work with no visible return…just keep pushing up the mountain, he would say, and soon you will reach the peak and begin your descent.   He assured me that it would be well worth it.  I’ve drawn strength from these [...]

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The Restaurant at Meadowood

July 17, 2012

A returned phone call, availability for an immediate meeting and true interest in the happenings at St. Helena Olive Oil Co.  are not things that I would expect from one of the youngest three Michelin star chefs in the Country.   Christopher Kostow, chef at The Restaurant at Meadowood, is a breath of fresh air. On [...]

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Truly Luminous: The Importance of Extra Virgin Olive Oil

July 15, 2012

“This buzz that is happening is real,” said Mike Bradley, an Oakland-based importer of high quality olive oils from around the world. Mike was talking about a growing consumer interest in olive oil, and a growing public awareness of the difference between the stale oils that line the supermarket shelves and the fresh, flavorful oils [...]

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SHOOC Specialty Vinaigrettes

July 11, 2012

Walnut + Sherry Vinaigrette Yield: 1/2 cup Ingredients: ¼ c Walnut Oil ¼ c Sherry Vinegar 1 tsp Dijon Mustard 1 tsp Range Wildflower Honey Procedure: Stir all the ingredients together in a small bowl. ¨¨¨¨¨¨¨ Orange + Sparkling Vinaigrette Yield: 1/2 cup Ingredients: ¼ c Orange Extra Virgin Olive Oil ¼ c Sparkling Wine [...]

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What’s Cooking in St. Helena

June 2, 2012

The new manager of our St. Helena store, Marc, has extensive experience working in restaurant kitchens, and he’s bringing that background to our tasting bar. If you’ve been in the shop recently, you’ve likely seen one of his delicious experiments — sometimes it’s a dressing or marinade made with our olive oils, maybe even a [...]

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Minted Balsamic Italian Sodas

June 1, 2012

Minted Raspberry-Lemon Balsamic Italian Soda Yield: 8 fl. oz. ¼ cup Organic Raspberries ¼ cup Aged Balsamic Vinegar 2 each Organic Spearmint Leaves- torn into small pieces ¼ teaspoon Organic Lemon Zest ¼ teaspoon Lemon Extra Virgin Olive Oil 1 cup Seltzer Water or Sparkling Water- well chilled Combine the raspberries, Balsamic vinegar, lemon olive [...]

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