I'm in Seal Beach, California and fell in love with this Olive Oil Store. I'll be posting a story about the store including history, photographs and recipes from one of their cookbooks, Cooking Techniques and Recipes with Olive Oil by Mary Platis and Laura Bashar.
Enjoy!
Peace in the Kitchen!
It's a family owned business in Temecula, California.
They are committed to using only California Olives of the highest quality.
They practice sustainable agriculture, growing and harvesting a wide variety of Olives, which they hand press using traditional methods to produce full, fresh flavorful 100% Extra Virgin Olive Oil.
Thom Curry runs the business that his wife, Nancy Curry co owns with Catherine Pepe.
They farm more than 120 acres and produce 10,000 gallons of high quality Olive Oil per year.
Ti's shipped all over the world along with Bath and Body products, Sea Salts, Peppercorns, Balsamic Vinegars, Olives, Mustards, Spreads Herbs, Spices and other Artisan Foods.
They also have a website where you can purchase their products.
www.temeculaoliveoil.com
My wife and I shopped in the store at Seal Beach, California. The minute we saw the outside of the store we were reminded of our favorite Olive Oil shops in Provence, France. We always bring home products from France including Olive Oil, Olive Wood accessories, Sea Salt, Mustard, Herbs and Spices. We knew that we had found our "Provence" on Main Street in Seal Beach when we spotted The Temecula Olive Oil Company store.
We were immediately greeted by a very friendly and knowledgable staff.
We bought Olive Oil, an Olive Wood Salt and Pepper box, an Olive Pick made from beautiful Olive Wood, a Cook Book and various gifts for our family.
I was given permission to photograph the store and write about it on my Blog.
We'll return again, before we leave California.
Recipes:
"Flavored Olive Oils are a wonderful way to enhance the flavor of your foods. Fruit flavored olive oils, like citrus, can be used in salad dressings, cakes, cookies and drinks.
Choose an herb flavored olive oil for more savory creations like breads, vegetables and soups. Most importantly, do not be afraid to experiment. For example, a basil or mint flared olive oil would be a terrific addition to a cocktail."
Mediterranean Vegetables in Olive Oil:
3 Red Bell Peppers
3 Yellow Bell Peppers
1/2 C Fresh Fava Beans or 1/2 C canned small White Beans
5 Garlic cloves, sliced
1 C mixed pitted Olives, drained and halved
1 (15oz.) can of artichokes in water, drained and coarsely chopped
1 (10oz.) box of white Button Mushrooms, cleaned and quartered
Marinade:
3/4 C Extra Virgin Olive Oil
1/3 C Sherry Vinegar
1/2 tsp dried Oregano
1/2 tsp dried Basil
1/2 tsp Salt
1/4 tsp freshly ground Pepper
Lightly rub Bell Peppers with olive oil.
Place on a sheet pan and roast in a 400 degree oven until blistered.
Place in a large bowl while hot and cover with plastic wrap for 15 minutes.
Peel Peppers and cut into strips.
Place Fava Beans in a small pot of boiling water and cook until tender.
Drain the water and cool. If using baby lava beans, you do not need to remove the outer skin.
If using canned white beans, rinse and drain.
Add beans , garlic, olives, artichokes and mushrooms to the peppers.
Marinade:
Whisk olive oil, vinegar, oregano, basil, salt and peppers in a small bowl.
Gently toss vegetables with marinade.
Place in a jar or deep bowl, cover and refrigerate for up to 3 weeks.
Turn often to allow marinade to coat the vegetables.
Best when made the night before serving.
Baby Beets and Brussels Sprouts Salad:
3 Baby Beets, washed, trimmed and peeled
1 TBS Extra Virgin Olive Oil
8 Large Brussels Sprouts, thinly sliced or shredded.
2 TBS Feta Cheese, crumbles
1/2 tsp fresh Dill
Vinaigrette:
1/4 C Extra Virgin Olive Oil
1/4 C Red Wine Vinegar
1 Garlic Clove, minced
1/2 tsp Salt
1/4 tsp Freshly Ground Pepper
Reserved Beet Juice from steaming
Place Beets in a small heatproof shallow bowl.
Fill a Wok or a Pot large enough to hold a Bamboo steamer with 2" of water.
Place the steamer into the Wok.
Place the shallow bowl holding the Beets into the steamer and cover.
The shallow bowl will collect the juice "sweating " from the Beets. You will use this juice for the vinaigrette.
Bring water to a bowl and steam until Beets are fork tender, 35 to 45 minutes.
Carefully remove the basket from the steam and allow Beets to cool at room temperature, about 1 hour. Chill until ready to serve.
Strain Beet Juice and blend with other vinaigrette ingredients.
Divide sliced Brussels Sprouts on two serving plates.
Slice Beets in half and divide among the two plates.
Top with Feta and Fresh Dill and serve with Vinaigrette.
Olive Oil Sugar Cookies:
2 1/2 C All Purpose Flour
1/2 tsp Baking Powder
1/4 tsp Salt
3/4 C Extra Virgin Olive Oil
1 C Sugar
1 Egg
1 TBS Milk
Preheat the oven to 350 degrees.
Line a Baking Sheet with Parchment Paper or a Silicone Baking Mat.
In a small bowl, whisk together Flour, Baking Powder and Salt.
In a large bowl, whisk together Olive Oil, Sugar, Egg and Milk until combined.
In batches, Whisk dry ingredients into wet ingredients.
Knead dough by hand for 5 minutes, until smooth and form a ball.
Divide the dough in half, cover one half with a tea towel.
Flatten the other half into a disc and roll out between two sheets of parchment paper to 1/4 " thick.
Cut cookies with a 2" circle cookie cutter or other shape.
Using a thin off-set spatula, transfer cookies not a sheet pan lined with parchment paper.
Bake for 7 minutes until golden in color. Do not brown or the cookies will be too hard.
Allow cookies to rest on the baking sheet for 2 minutes.
Transfer to a cooling rack to cool completely.
Repeat with remaining dough.
Triple - Herb infused Olive Oil:
In a sterilized bottle, add one Rosemary Sprig, two Oregano Sprigs and two Thyme Sprigs.
Heat 2 C of Olive Oil to a simmer for 10 minutes.
Bring the Oil back to room temperature and pour into the bottle.
Refrigerate immediately and use within 2 - 3 days.
Homemade Olive Oil Mayonnaise:
1 Large Egg Yolk at room temperature
1 tsp Dijon Mustard
1 tsp fresh Lemon Juice
1 C Extra Virgin Olive Oil, divided
1/4 tsp Salt
1/8 tsp freshly ground Black Pepper
Place Egg Yolk in a medium bowl Using a whisk, bet until light and fluffy.
Whisk in Mustard and Lemon Juice.
Slowly whisk in 1/4 C Olive Oil until thickened.
Do not rush as you continue adding the remaining Oil, drop by drop, until the mayonnaise completely thickens.
Season with Salt and Pepper.
Cover and chill.
Refrigerate up to 5 days.
Variations:
Herbal:
Add 2 TBS freshly chopped Chives, Parsley, Tarragon or Oregano.
Horseradish:
Add 2 TBS Spicy Horseradish just before serving.
Garlic:
Add 1 crushed Garlic Clove with the Egg Yolk.
Note:
Because of a slight risk of bacterial poisoning, the USDA advises against the consumption of raw eggs by pregnant women, young children and anyone having a weakened immune system or other comprimised health issues.
Pasteurized fresh eggs are commercially available and safe to use.
I chose only a few recipes to post from this amazing cookbook.
If you love to use Olive Oil in cooking, I highly recommend "Cooking Techniques and Recipes with Olive Oil."
If you're ever in California, I highly recommend seeking out one of their stores.
Visit the website and try some of their incredible products.
www.temeculaoliveoil.com
Enjoy!
Peace in the Kitchen!
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