Spring Lamb Leg, Chickpea, Cucumber & Feta Salad from Plats du Jour

Spring Lamb Leg, Chickpea, Cucumber & Feta Salad from Plats du Jour

Posted by Olivia on Monday, March 11th, 2013

A staple restaurant in the Sonoma region, the girl & the fig is a culinary celebration of all things abundant in these parts: produce, wine, cheese, olive oil. The woman behind the…

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Mixology Mastered: Vicki’s Pairings for Olive Oil & Balsamics

Mixology Mastered: Vicki’s Pairings for Olive Oil & Balsamics

Posted by Olivia on Monday, March 4th, 2013

  Inside our tasting room, customers and newcomers get the chance to sample first-hand products we create here at The Olive Press. Our on-staff experts are seasoned mixologists, and the…

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Winter Sausage and White Bean Soup

Winter Sausage and White Bean Soup

Posted by Olivia on Wednesday, February 20th, 2013

This hearty winter stew was a casual lunch fix for us earlier in the month, and after posting a photo for it, our Facebook fans requested the recipe! Here it is—our take on the classic sau…

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Heat Things Up! Spiced Ginger-Cherry Balsamic Truffles Recipe

Heat Things Up! Spiced Ginger-Cherry Balsamic Truffles Recipe

Posted by Olivia on Tuesday, February 12th, 2013

We are heating things up for Valentine’s Day with this amazing recipe for homemade chocolate truffles! These dark chocolate truffles have a trifecta of wonderful flavors—fresh ginge…

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Twice-Baked Sweet Potatoes with Balsamic Berry Compote

Twice-Baked Sweet Potatoes with Balsamic Berry Compote

Posted by Olivia on Sunday, February 10th, 2013

We decided to invite sweet potatoes to the dining table for Valentine’s Day this year, and couldn’t be happier that we did. This is a twist on the typical savory twice-baked potato …

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Wilted Brussels Sprouts with Cherry-Balsamic Dressing

Wilted Brussels Sprouts with Cherry-Balsamic Dressing

Posted by Olivia on Wednesday, November 7th, 2012

This lovely fall salad is both refreshing and comforting. Finely sliced Brussels sprouts and fresh ginger are lightly seared in our Master Blend Extra Virgin Olive Oil, then tossed with our heav…

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