Poached Leeks with Extra Virgin Olive Oil Recipe and photo courtesy of CaliforniaGreekGirl. A simple and incredible tasty dish using olive oil and this cooking technique. Poach and serve warm as a side or add to salads, pasta, or an omelet. Ingredients 4 fresh leeks, cut in half and washed 1 star anise 1/2 teaspoon mustard seeds 1/2 teaspoon fennel seeds… Continue Reading
photo credit: Lisa Brooke@spoonfulofpixels Serves 6 6 ounces high quality bittersweet chocolate (chopped) 2 tablespoons juice from blood oranges + 1 tablespoon blood orange zest 2 tablespoons very strong brewed coffee or espresso 4 large eggs, separated 1/2 cup California extra virgin olive oil 2 tablespoons sugar Pinch of sea salt 1. Melt the chocolate, juice… Continue Reading
Serves 4 Ingredients: 2/3 cup plus 1 tablespoon harissa paste or sauce, divided (see note) 1/4 cup COOC-certified California extra virgin olive oil, divided 4 chicken leg quarters (thigh and drumstick) or 4 legs and 4 bone-in thighs 1 1/2 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 1-inch dice 1/2 cup… Continue Reading
This stew is a little Latin, a little East Indian, and all yum. The vernal sauce that’s spooned on top—a combo of California COOC- certified extra virgin olive oil, lime juice, scallions, and herbs—provides just the right amount of brightness to complement the hearty stew. Recipe and photo courtesy of California Sweetpotatoes. Chicken and Sweetpotato Stew… Continue Reading
From her freshly-released book, Stella Metsovas welcomes us to the WILD MEDITERRANEAN lifestyle; a concept she developed from her upbringing in a Greek household and the benefits behind a healthy gut. Holding the value of olive oil high in this life practice, Stella has shared this recipe as a way to incorporate California COOC-certified extra virgin… Continue Reading
From her freshly-released book, Stella Metsovas welcomes us to the WILD MEDITERRANEAN lifestyle; a concept she developed from her upbringing in a Greek household and the benefits behind a healthy gut. Holding the value of olive oil high in this life practice, Stella has shared this recipe as a way to incorporate California COOC-certified extra… Continue Reading
Makes 4 servings 4 small fennel bulbs 4 kohlrabi 1 meyer lemon 1 bunch fresh basil COOC-certified extra virgin olive oil salt & pepper First, using a mandolin or a sharp knife, slice kohlrabi into paper thin pieces. Next julienne kohlrabi pieces into thin ribbons and set aside in a small mixing bowl. Thinly slice… Continue Reading
Makes 6-8 servings ¾ cup California COOC-certified extra virgin olive oil, plus extra for the pan 1 cup all-purpose flour, plus extra for the pan ¼ teaspoon baking powder ¼ teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon ground cloves ½ teaspoon salt ½ cup unsweetened apple sauce ¾ cup plus 1 tablespoon granulated… Continue Reading
Makes 4-6 servings 1 head of garlic California COOC -certified extra virgin olive oil Sea salt & fresh ground pepper 8-12 medium to small carrots 1 cup of plain Greek yogurt ¼ cup Dukkha 1 tablespoon chopped parsley 1 tablespoon chopped tarragon Fresh lemon juice from 1 lemon Preheat oven to 300 °F. Slice head… Continue Reading
Makes a dozen cookies 1 ½ cup all-purpose flour ¼ cup cocoa powder ½ teaspoon baking powder Pinch of table salt 2 large eggs, at room temperature ½ teaspoon of vanilla ¼ cup of California COOC-certified extra virgin olive oil ¼ cup of powdered sugar for dusting Sift the flour, cocoa powder, salt and baking… Continue Reading