Olive Odyssey: Saturday 2/19 & Sunday 2/20

Posted by Olivia on Thursday, February 3rd, 2011

Join us for the final celebration of the 2010/2011 Sonoma Olive Festival!

Olive Odyssey, held at Jacuzzi Family Vineyards, adjacent to The Olive Press, brings you a full weekend to experience the culture, history, and tastings of the olive, old world-style. Enjoy olive-themed food, feast your eyes on olive-inspired art, and revel in everything olive!  

Spend time at our complimentary olive oil tasting bar, an enjoyable and educational experience. On Saturday the 19th, we will be conducting complimentary tours of our state-of-the-art olive mill at 11:00AM and 3:00PM.  A perfect chance to learn how olive oil is made!!  Not to be missed!

Also, check out home curers from all over California, offering samples of their handcrafted delicacies and sharing their curing recipes in the stunning Tuscan courtyard at Jacuzzi Family Vineyards. Compare notes with olive tree experts from Olive Grove Nursery and MOPREP (Mission Olive Preservation Restoration Education Project).

And right down the street, Cornerstone will host Sonoma’s First Annual Art Show, running from 11:00AM until 4:00PM Saturday and Sunday! With over 40 artists showcasing olive-inspired pieces, open tasting rooms, and sidewalk cafes, it’s one more reason to come out and celebrate with us all weekend long.

We’re excited for this grand finale to Sonoma’s Olive Season, and we hope you’ll be there!

Kick start your olive celebrations with one of our mouth-watering recipes:

Grilled Lamb Chops with Garlic, Olive Oil and Lemons
1/2 cup MARQUESA Extra Virgin Olive Oil, plus 2 tablespoons for the lemons
6 cloves garlic, finely chopped
1/4 cup thyme leaves, roughly chopped
2 racks of lamb, 8 chops each, trimmed
Salt and freshly ground pepper
9 lemons, cut in half crosswise
Sprigs of oregano and dill, for garnish

Directions:
1. Whisk together oil, garlic and thyme in a shallow large baking dish.
2. Add the chops and turn to coat.
3. Cover and marinate for 1 to 1 1/2 hours in the refrigerator. Remove the chops from the refrigerator 20 minutes before grilling.
4. Heat grill to high and grill the chops for 5 to 6 minutes per side for medium doneness. Remove and rest for 2 minutes. Slice into individual chops.
5. Brush the cut side of the lemons with the oil and grill, cut side down, on high for 1 minute. Turn lemons 45 degrees to make hatch marks and remove.
 


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