Posted by Olivia on Thursday, January 28th, 2010
This tasty pizza showcases of one of my favorite olive oils—Olio Nuovo. Literally "new oil," Olio Nuovo taste like pure, fresh greenness. Best used within three months of being pressed, …
Posted by Olivia on Monday, January 25th, 2010
Fragrant Limonato olive oil works overtime, both flavoring the succulent lamb in this recipe and keeping it moist on the outside with a nice crust on the outside. A perfect example of how to u…
Posted by Olivia on Thursday, January 21st, 2010
As we speak, we are in the middle of The Sonoma Valley Olive Festival, an exciting three-month-long celebration of all things olive. The Sonoma Valley Visitors Bureau has put together an incre…
Posted by Olivia on Monday, January 18th, 2010
Things have been extra-busy lately. If I'm not at work, I'm working from home, working in an internet cafe, or driving to or from work. Still, a girl has got to eat, and foodie that I …
Posted by Olivia on Thursday, January 14th, 2010
Fresh hummus, like fresh pesto, is one of those recipes that will shock you with its simplicty. And once you've tasted fresh hummus, you'll never go back to the storebought stuff. This…
Posted by Olivia on Wednesday, January 13th, 2010
In the spirit of a healthy new year, I've been investigating the wonderful uses for olive oil beyond just dipping crusty bread in it. The sky is, as they say, the limit. Be sure to click o…
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