Posted by Olivia on Wednesday, January 12th, 2011
It really is amazing what roasting can do for vegetables. Sharp, bitter, spicy flavors melt into sweet, soft, caramelized flavors. Such is the case with our friend the onion—ever sharp, ev…
Posted by Olivia on Thursday, December 16th, 2010
Earlier in the month, we gave you a heavenly recipe for Sweet Cherry & Rosemary Biscuits. These holiday scones were so good that our dinner guests requested we use them in another dessert re…
Posted by Olivia on Tuesday, December 14th, 2010
Here’s a holiday recipe that’s got both a sweet and savory kick. Perfect for the holiday appetizer table, these spiced nuts should be laid out in large bowls, with plenty of backup i…
Posted by Olivia on Thursday, December 9th, 2010
The biscotti is the quintessential understatement of baked goods. Literally “double baked” in Italian, these European biscuits are minimally sweet and always crunchy, and they rely o…
Posted by Olivia on Friday, December 3rd, 2010
Not quite a scone, but not quite a cookie, these sweet holiday biscuits are deliciously somewhere in between.
Baked with peppery, robust Jacuzzi Family Vineyards Olive Oil, and infused with the…
Posted by Olivia on Monday, November 22nd, 2010
Still not convinced that you can bake with olive oil in place of butter? This recipe is sure to win you over.
Just in time for the holidays, we’ve got a recipe to add to your Thanksgiving…
Sign up for monthly blog and recipe updates.
Sign up to receive the Olive Press Catalog at your front door.
Get Your Catalog
Bring the finest California Extra Virgin Olive Oil direct to your door. No membership fee.
Become a Member
Let our personal shopper select perfect gifts for customers.