Tag: olive oil

On Small Business Saturday, as shoppers perused the small shops and boutiques in downtown Hollister, one in particular, San Benito Bene, was the one-stop...

The fourth annual San Benito Olive Festival on Saturday showcased the very finest of this ancient crop. Just eight miles from Hollister at the San...

Outside Hollister below the majestic foothills that lead the way to Pinnacles National Park is Oils of Paicines, a small family-run business that produces...

When Bryan Saba bought Big Paw Olive Oil Company in 2007—after seeing a listing on Craigslist—the 59-year-old software/technical engineering consultant was simply looking for...

A couple thousand connoisseurs in search of a delicate chardonnay and others out for an adventurous Saturday afternoon in the country were not disappointed at the third annual San Benito Olive Festival.  

In 1999, Barbara Rever and Jerry Ginsburg decided to pick olives from the trees on their property and their neighbors as well (they had permission of course). Out of that came a bounty of 800 bottles of olive oil, and life hasn’t been the same since for the married couple of 40 years.

Chef Jenn Louis worked with the California Milk Processor Board to create a series of simple savory dishes as part of a summer “Got Milk?” campaign. Louis is one of Food & Wine’s best new chefs of 2012.

Truffled Egg on Toast, Oysters a la Russe, Lobster Rissoles in Mousseline Sauce and Cavados Glazed Duckling. For those of us in the United States who saw last Sunday’s episode of “Downton Abbey” on PBS, these items sound very familiar from a meal scene featuring the downstairs staff.

Hello and welcome! I am proud to introduce to you my new column, The Flavor Chronicle. My name is Mitch L. Mariani II and some of you may remember me from my former column, Mixed Grill. This is another food column and I will continue to write about grilling and barbecue, but only seasonally. In The Flavor Chronicle, I have the unlimited culinary world open and unbounded. As my culinary interests go far beyond the grill, I’m very excited for all the possibilities.

It’s summer and it’s a great time to get eggplant at farmers markets or local grocery stores. Even though I don’t always like eggplant because of the super soft texture it gets when it is cooked too long, I decided to try a recipe my fiancé picked out of one of our cookbooks a few weeks ago. The recipe called for cooking the eggplant in two ways – sautéing chopped up bits of some of it with a flavorful filling mixture of ground beef, raisins, pine nuts and more, as well as roasting some whole eggplants which are then topped with the filling.