Author: Ridge

Grilled Marinated Anchovies & Romaine Salad

Of the many ways to use our Estate Meyer Lemon Oil, few are easier, more visually impressive, or more delicious than this one. If you’ve never eaten a fresh anchovy, it will be a revelation. The flavor is mild and

Posted in Appetizers, Meyer Lemon, Salads

Winery Construction!

After over a decade of making wine at other wineries, we’re finally building our own. This is a big deal, because it will give us complete control over every aspect — most notably, the ability to use the native yeasts

Posted in Life on the Farm

Olive Oil Cake, Revisited

We adore desserts that aren’t too sweet, ones that are interesting for their taste and texture. The olive oil and almond meal (Bob’s Red Mill brand is available in most Whole Foods) makes for a rich, moist, and incredibly flavorful

Posted in Desserts

Wild Mushroom Pasta

The key to this amazing — and amazingly simple — dish is wild mushrooms and well-seasoned broth. It’s beautiful on the

Posted in Entrees

Olive Oil & Herb Bread

This bread is always welcome at our table. It’s aromatic, delicious, and simple to make.

Posted in Breads, Side Dishes

Spring Quinoa Salad

This recipe was the winner of our inaugural Recipe Contest. It’s from long-time customer Linda Noble Brown, and is her husband Ken’s favorite use of our oil. As Linda says,

Posted in Salads, Side Dishes

Dungeness Crab Salad

This terrific recipe comes to us from Mark Dommen of San Francisco’s acclaimed One Market Restaurant, where it is one of their most popular dishes. Mark was named a Food & Wine magazine Rising Star Chef in 2007, and deservedly

Posted in Appetizers, Meyer Lemon, Salads

Winter Soup with Meyer Lemon Oil

This delicious soup comes right out of the winter garden, and features turnips and potatoes. Turnip soup might conjure up images of peasants and thin gruel but I discovered that these root vegetables are nuanced bundles of flavor.

Posted in Meyer Lemon, Soups

Yukon Gold/Roasted Garlic Mashed Potatoes

A great twist on an old favorite, this recipe is not only delicious; it’s also much better for you because it contains no butter, no cream, no milk — only olive oil (preferably olio nuovo). This is an incredibly simple

Posted in Extra Virgin, Side Dishes

CarneVino Carne Cruda

Carne Cruda (literally, “raw meat”, a.k.a. steak tartare) is on of those classics that demands exceptional ingredients. This recipe is from

Posted in Appetizers, Extra Virgin, Restaurants we ♥