Apollo Olive Oil

Meredith was born and raised in Holland, and moved to San Diego in her early teens. With her husband Steven (Apollo's farmer-in-chief), she lived in Greece (three years) and Sicily (two years), driving deeply into those cuisines. Both by character and because of those influences, she favors dishes which bring forth the essence of quality ingredients.

Recipes

Meredith's Winter Lentil Soup

Meredith keeps the troops nourished and happy during the long, cold harvest season. Here is a stick-to-the-ribs traditional favorite:

2 tablespoons Apollo Barouni olive oil
1 medium onion, diced
2-4 cloves garlic, chopped fine (the number depends on size and how garlicky you
like your soup)

Sautee onions and garlic in a large soup pot over medium heat, stirring often, until
onions become clear and start to brown a little at the edges.
Meanwhile, dice 3 peeled carrots and 3 stalks celery.
Add to pot and cook until they soften a little.
Add 1 pound (about 3 cups) washed and drained lentils
and cook for 1 minute with the rest of the vegetables, mixing well.
Pour in twoquarts water (8 cups) and a can of diced tomatoes (14.5 oz.) -- try fire-roasted
tomatoes if you can find them.
Add 1 tbsp. fresh, finely chopped thyme (or 1tsp. dried thyme).
Bring to a boil, lower the temperature, and cook until the lentils are tender
(45 minutes to 1 hour). Stir occasionally.
When the lentils are beginning to get soft, add 2-3 tsp. salt, or to taste, and 1 tsp. ground black pepper (freshlyground, if possible).

This makes 6-8 portions. This is a vegetarian soup, which is given full richness and texture only with the addition of a fresh, full-bodied oil like Barouni.