Posted by Olivia on Thursday, February 9th, 2012
In our latest afterwork dinner recipe, sustainable US-farmed tilapia are crusted with chopped pecans, buttery Mission Extra Virgin Olive Oil, and parmesan cheese, then pan seared until just cook…
Posted by Olivia on Tuesday, July 26th, 2011
Posted by Olivia on Wednesday, May 11th, 2011
Gazpacho is a truly seasonal summer dish—it requires fresh produce at its best to be any good. Any when it’s good, boy is it great. Ripe tomatoes, green herbs, and lots of spice make…
Posted by Olivia on Wednesday, May 4th, 2011
This past weekend was warm and bright out, so we couldn’t resist rolling out the grill for an afternoon of sun and backyard dining. Using one of our new gourmet mustards, the intensely pep…
Posted by Olivia on Wednesday, March 30th, 2011
Yes, it’s just fancy mayonnaise, but oh how good it is! You can whip up this garlicky, savory French sauce in the food processor in just minutes. Use it as a dip for veggies, as a spread f…
Posted by Olivia on Monday, December 6th, 2010
Can you imagine a holiday pumpkin pie without that quintessential buttery crust--flaky, tender, and fall-apart ready? We've been toying with olive oils in our test kitchen, and we've got…
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