Chef Andrea Powell, the new woman behind Pizza in the Piazza

Chef Andrea Powell, the new woman behind Pizza in the Piazza

Posted by Olivia on Monday, April 7th, 2014

We are happy to introduce our brand new Pizza in the Piazza Chef, Andrea Powell! Every last Sunday of the month, we host a delicious event called Pizza in the Piazza in our courtyard here in Son…

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The Difference Between Citrus, Dipping and Infused Olive Oils

The Difference Between Citrus, Dipping and Infused Olive Oils

Posted by Olivia on Wednesday, March 19th, 2014

Extra virgin olive oil is a delicious base for endless flavor, that’s why we love so many other culinary must-haves like Basil Parmesan Dipping Oil, Blood Orange Olive Oil, Jalapeno Olive …

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Progressive Tasting at The Gateway to Sonoma

Progressive Tasting at The Gateway to Sonoma

Posted by Olivia on Wednesday, March 5th, 2014

Valid March 1 - 31, 2014.  $30 per person. Drape yourself and your BFFs in the luxury and sensuality of a Tuscany-in-Sonoma vacation for Girlfriends Getaway Month.  Begin your adventu…

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Olive Season In Sonoma 2014

Olive Season In Sonoma 2014

Posted by Olivia on Thursday, January 9th, 2014

We invite you to come visit us in Sonoma during Olive Season! We have events lined up here at The Olive Press & Jacuzzi Family Vineyards as well as around Sonoma throughout January and …

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New Balsamic Vinegars Available at The Olive Press!

New Balsamic Vinegars Available at The Olive Press!

Posted by Olivia on Thursday, December 5th, 2013

We have just released more than a few new flavors of balsamic vinegar and my mouth is watering just thinking about them! Not only did we release two new flavors in our own line of balsamics, but…

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Extra, Extra! Olive Oil Helps Your Body Absorb Lycopene in Tomatoes!

Extra, Extra! Olive Oil Helps Your Body Absorb Lycopene in Tomatoes!

Posted by Olivia on Thursday, September 12th, 2013

It’s tomato month at The Olive Press, and we’re happy to report that your taste buds aren’t the only ones who will thank you, your heart will too! Of course we all know that …

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