Cooking With Olive Oil

Olive oil has been used for thousands of years in cooking and is one of the cornerstones of the healthy Mediterrean diet. It is very versatile and, with its unique flavor and aroma, has become a must-have in the American kitchen. Different olive oils complement different foods and uses. Olive oil can be used, obviously, in vinaigrettes, for sauteing, roasting, as an ingredient in marinades and sauces such as mayonnaise, pesto, or romesco, and as a condiment, drizzled over various dishes. It is of course always appreciated as a bread dipper or simply dabbed on a toasted piece of country bread that has been scratched with a clove of garlic.

Think about olive oil as you would wine. Use different olive oils for different purposes. Strong and robust extra virgin olive oil, like Rancho Olivos Italian Blend can be used for cooking fish, meat, Caesar salad dressing, to make marinades and dips, like Shannon’s tuscan bean dip, or to drizzle on strongly flavored ingredients like peppers or garlic. A medium well-rounded extra virgin olive oil, like Rancho Olivos Arbequina, is great on grilled vegetables or for bread dipping. 

We’ve put together a few of the recipes that Shannon and I get asked about frequently.  Just click on the link below to download a PDF file of them.  We update through out the year, so be sure to check back.   

Rancho Olivos Recipes 121513.pdf

Science Daily

If you have any questions about using our olive oils, feel free to drop us an email:

Bon Appetit!

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