Yearly Archives: 2019

How to Make THE BEST Sheet-Pan Roasted Vegetables

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From Albert Brevia:
With the holidays coming up, everything get´s pretty hectic in the kitchen. The last thing you wanna worry about is the side dish. But at the same time, you want your side dish to stand out. These sheet-pan roasted vegetables are just that. 

TIPS & TRICKS to make this recipe: Remember to preheat your oven before you get started, such an important step. It took me exactly 35 minutes to get the perfect texture to all the veggies, but each oven heat´s differently, so keep an eye on them. Line your baking tray with parchment paper, this way your veggies don´t stick and they´re easily removed from the baking tray.

How to Make THE BEST Sheet-Pan Roasted Vegetables

Watch Albert preparing this recipe:  https://www.youtube.com/watch?v=ECJMotavMdE

Ingredients

  • 3 yukon gold potatoes
  • 1 large zucchini
  • 2 red bell peppers
  • 2 large onions
  • 1 head of garlic
  • 1/4 cup extra virgin olive oil
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary
  • 2 tsp sweet smoked Spanish paprika

Instructions

  1. Cut each potato in half, then each half in half to end up with 4 evenly sized quarters from each potato, cut each quarter right down the middle and then into 1/2 inch thick pieces, add the cut potatoes into a baking tray lined with parchment paper, make sure they are all in a single layer and evenly spread out
  2. Cut 1 large zucchini into 1/4 inch thick rounds, evenly divide over the potatoes, cut 2 red bell peppers into 1 inch x 1 inch pieces and add over the potatoes and zucchini, cut 2 large onions in half, then cut each half right down the middle and into 1/2 inch thick pieces, evenly spread the onions into the baking tray, grab 1 head of garlic and seperate the cloves, cut a slit on each clove and add to the baking tray
  3. Drizzle a generous 1/4 cup of extra virgin olive oil over the vegetables, season generously with sea salt, freshly cracked black pepper, 1 tbsp of dried thyme, 1 tbsp of dried rosemary and 2 tsp of sweet smoked Spanish paprika, make sure you evenly spread out the herbs & spices so each piece of vegetable get´s coated
  4. Add into a preheated oven, bake + broil option 250 C – 475 F
  5. After 35 minutes the vegetables should be perfectly cooked, you can always stick a toothpick into a piece of potato, if it easily goes in but with a little resistance, the veggies are done, remove from the oven and serve at once, enjoy!

The Most Garlicky Spanish Garlic Shrimp

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From Albert Bevia:
In this post, I will show you how to make the most Garlicky Spanish Garlic Shrimp ever! Seriously folk´s, this dish has so much garlic, it´s gonna blow your mind. This tapas dish is loaded with flavors, super easy to make and done in 20 minutes.

To make this dish I used frozen shrimp I thawed out, just to make things easier and cheaper. The secret when using frozen shrimp that you thaw out? Make sure you pat them completely dry with paper towels. This removes any of the excess moisture in the shrimp, giving them a beautiful texture and flavor.

The Most Garlicky Spanish Garlic Shrimp

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=3aWtsxfXcdA

Ingredients

  • 15 raw jumbo shrimp (peeled & deveined) 1 head garlic
  • 1/4 cup extra virgin olive oil
  • 1 tsp sweet smoked Spanish paprika
  • pinch sea salt
  • pinch black pepper
  • handful freshly chopped parsley

Instructions

  1. Thinly slice all the cloves of garlic from one head of garlic, pat down 15 raw jumbo shrimp (peeled & deveined) with paper towels and season them with sea salt & freshly cracked black pepper
  2. Heat a fry pan with a medium heat and pour in a 1/4 cup of extra virgin olive oil, after 2 minutes add in the sliced garlics and mix around with the olive oil, then instantly add in the shrimps seasoned side down, after 1 minute flip the shrimp, after a total cooking time of 2 minutes add in 1 tsp of sweet smoked Spanish paprika, give it all a mix until well combined and then transfer to a serving dish
  3. Sprinkle the shrimp with freshly chopped parsley and serve next to a crusty baguette to mop up all the olive oil and garlic, enjoy!

Harvest is Here!

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Enjoy the pictures from the beginning of this year’s harvest. The harvest is looking great this year which is a vast improvement over the challenges of last year. We will finish harvest in December, we will blend the oils in January, we bottle in February and our new oil comes out in mid February.


The olives entering the mill
A bin of ripe olives.
The olives entering the washer/crusher.
The delicious olive oil exiting the decanter.
Gianni going to compost the left over olive pomace for the olive trees.

Rec

Spicy Spanish Tomato Skillet with Eggs & Cheese

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From Albert Bevia:
This Spicy Spanish Tomato Skillet with Eggs & Cheese is an absolute flavor bomb. We´re talking spicy tomatoes that are flavored with hot smoked Spanish paprika, perfectly cooked eggs and melted Manchego cheese. Folks, this is the REAL deal. Serve it as a tapas appetizer or for a crazy good weekend breakfast.

Spicy Spanish Tomato Skillet with Eggs & Cheese

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=G2IIRAEaVBc

Ingredients

  • 3 cloves garlic
  • 1/2 onion
  • 1/2 tsp sweet smoked Spanish paprika
  • 1/2 tsp hot smoked Spanish paprika
  • 15 ounce can diced tomatoes
  • 2 organic eggs
  • 1 cup shredded manchego cheese
  • 2 tbsp Apollo sierra organic extra virgin olive oil
  • pinch sea salt
  • pinch black pepper
  • handful freshly chopped parsley

Instructions

  1. Finely mince 3 cloves of garlic, finely dice 1/2 of an onion, shred a generous cup of mild Manchego cheese and reserve 2 organic eggs, each one cracked into seperate small bowls
  2. Heat a fry pan with a medium heat, add in 2 tbsp of extra virgin olive oil and add the diced onions & minced garlic, mix with the oil continuously, after 4 minutes and the onions are translucent, add in 1/2 tsp of sweet smoked Spanish paprika and 1/2 tsp hot smoked Spanish paprika, mix together with the onions & garlic, then add in a 15 oz can of diced tomatoes, season with sea salt & freshly cracked black pepper and mix it all together until well combined
  3. After simmering the tomatoes for about 5 minutes, add the eggs into the pan, I like to make a little hole in the tomato sauce and pour in each egg, season the eggs with sea salt & freshly cracked black pepper and add the shredded manchego cheese all over the skillet, trying not to cover the egg yolks, place a lid on the pan
  4. After 2 to 3 minutes remove the lid from pan and simmer for another 2 to 4 minutes, or until the egg whites are cooked through but the egg yolks are still creamy, remove from the heat and sprinkle with freshly chopped parsley, serve next to a crusty baguette, enjoy!

New Oleocanthal Study

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A new study on oleocanthal was recently published by a group of researchers from Taiwan. Oleocanthal is one of the more prominenet polyphenols found in high grade extra virgin olive oil. Oleo is Greek for olive and canth is Greek for prickly. Thus oleocanthal is primarily responsible for the prickly sensation when ingesting extra virgin olive oil by itself. Oleocanthal offers several benefits to several diseased states with its anti-inflammatory and neuroprotective qualities. The study also found that oleocanthal proactively destroys cancer cells by damaging the lysosomes leading to cancer cell toxicity in vitro and in vivo. The study went one step further to establish that oils rich in oleocanthal had this effect where oils that were not did not have this effect. So the prickly sensation you feel from consuming our oils is very beneficial.

Roasted Spanish Marcona Almonds with Honey & Rosemary

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From Albert Bevia:
For this recipe I used raw blanched marcona almonds, but you can use any type of almonds that you like. However, I do recommend you use marcona almonds. They have a heart-like shape to them and offer an incredible flavor & texture. What really takes these roasted almonds to the next-level is the extra virgin olive oil. The olive oil is what cooks the almonds through while they are roasting and gives them that incredible flavor. For this recipe I used an Organic Extra Virgin Olive Oil from Apollo Olive Oil. This is their new ¨Miller´s Favorite¨. Basically the best EVOO I have tasted from Apollo. If you´re a fan of EVOO like me, you need this olive oil in your life. 

Roasted Spanish Marcona Almonds with Honey & Rosemary

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=O3xJ12YssLs&t=7s

Ingredients

  • 2 cups raw blanched marcona almonds
  • 2 tbsp extra virgin olive oil
  • 2 tbsp honey
  • 1 1/2 tsp fine sea salt
  • 4 sprigs fresh rosemary finely chopped

Instructions

  1. Add 2 cups of raw blanched marcona almonds into a large bowl, also add in 2 tbsp of extra virgin olive oil, 2 tbsp of honey, 1 1/2 tsp of fine sea salt and 2 tbsp of freshly chopped rosemary, toss together until everything is well combined
  2. Add the coated almonds into a baking tray lined with foil paper (reserve the bowl the almonds where mixed in), using a spoon make sure all the almonds are in a single layer so they all roast evenly
  3. Add the almonds into a preheated oven, bake + broil option 190 C – 375 F between 15 to 17 minutes, making sure to keep an eye on them so they don´t over-cook
  4. After roasting the almonds remove them from the oven and add back into the large bowl, add in 1 tbsp of freshly chopped rosemary and toss together, add the almonds back into the foil paper and once again make sure they are in a single layer, leave them to air dry
  5. After letting the almonds air dry for 10 minutes, they are ready to be served, store in an air-tight container, they will hold for up to 7 days, enjoy!

Harvest Festivals

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Upcoming Harvest Festivals 

Autumn is upon us, and we’ll bring our oils to two festivals here in Northern California.  They’re both great chances to have a fun outing, as well as an opportunity to taste our oils and popular balsamic.  The first is next weekend at the locally famous Bishop’s Pumpkin Farm near Sacramento, and the second, a longstanding 2-day Olive Festival is in Fremont two weekends later.  Please come and enjoy the days!

The 5th Annual Golden Autumn Wine Festival combines quality wines, pleasant entertainment, and a soothing country setting.
       Sunday September 22 from 11 to 3:30
       Bishop’s Pumpkin Farm
       12 wineries and 8 specialty vendors (including us)
       Tickets available at http://www.bishopspumpkinfarm.com/ ,all benefits go to Yuba-Sutter-Colusa United Way.

 The 18th Annual Mission Olive Festival is a family event, with a wide variety of foods, live music, entertainment, kids’ activities, beer & wine, and more
       Saturday and Sunday, October 5th & 6th from 10 to 5
       In the old olive grove behind the historic Old Mission San Jose
       Directions and a great description of the event:  https://web.fremontbusiness.com/events/18th-Annual-Olive-Festival-2870/details
       Free admission, presented by the Mission San Jose Chamber of Commerce

Spanish Flatbread with Manchego Cheese, Mushrooms & Dates

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Watch Albert preparing this recipe: https://www.youtube.com/watch?v=ZWTe5n1rcEk&t=4s

Ingredients

  • 1 premade pizza dough
  • 10 slices manchego cheese
  • 6 button mushrooms
  • 6 dates
  • 2 tbsp Apollo ¨Mistral¨ organic extra virgin olive oil
  • pinch sea salt
  • pinch black pepper
  • handful fresh parsley
  • 1 sprig fresh rosemary

Instructions

  1. Roll out a premade pizza dough into a circular or square design that is about 1/8 of an inch thick, transfer the dough into a baking tray lined with parchment paper and pierce the dough all over with a fork
  2. Cut about 10 slices that are 1/8 to a 1/4 inch of thickness from a block of Manchego cheese, add the slices of cheese on top of the dough
  3. Thinly slice 6 button mushrooms that have been washed & patted dry and evenly distribute the cut mushrooms over the cheese
  4. Grab 6 dates, remove the pits and roughly chop them, evenly divide the cut dates over the mushrooms
  5. Drizzle some extra virgin olive oil all over the ingredients and season everything with sea salt and freshly cracked black pepper
  6. Roughly chop a handful of fresh parsley and 1 sprig of rosemary, evenly divide the fresh herbs over the flatbread
  7. Add the flatbread into a preheated oven, bake + broil option 210 C – 425 F, after 14 to 16 minutes remove from the oven and transfer to a cutting board
  8. Cut the flatbread into 2 inch x 6 inch pieces and serve, enjoy!

How Long Does My Olive Oil Stay Fresh

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A frequent question we get is “How long will your oils last after opening?” The short answer is “Certainly long enough, if you enjoy the oil regularly.” Which, of course, we hope you will!

The more informative answer is “How long any olive oil lasts depends on a number of variables. Surprisingly, the most oxidative influence comes not from air or temperature, but from light. That’s why our oils are in bottles with opaque labels. Also of great importance for retaining freshness is the unusually high levels of antioxidant polyphenols in our oils, due to the unique milling equipment we have. Regarding heat, recent Greek research on EVOO in opaque containers (tin and bag-in-a-box) indicated that at 98°F extra virgin quality can last more than 100 days, and that it lasts about 120 days at 71 degrees after opening. From that, you can rest assured that summer transport temperatures aren’t critical, but keeping the bottles away from kitchen heat and enjoying the raw flavors within 3 months is a good idea.

Spanish Salad with Oranges, Anchovies & Tuna

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From Albert Bevia:
Visit any top-tier restaurant in the Spanish Mediterranean coast and you will find this Spanish Salad with Oranges, Anchovies & Tuna. It´s loaded with amazing flavors, beyond easy to make and done within a couple of minutes. This is the kind of salad that truly speaks the Spanish Mediterranean culture.  My favorite part about this salad, besides the simplicty of it, is the explosion of flavors it has. It´s sweet & savory, plus the combination of textures between the oranges, anchovies and tuna is absolutely brilliant.

Spanish Salad with Oranges, Anchovies & Tuna

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=IkBZKZjdY_c

Ingredients

  • handful mixed greens bagged lettuce
  • 1/2 onion
  • 1 orange
  • 10 black pitted Spanish olives
  • 1 tin Spanish anchovies
  • 1 tin Spanish tuna
  • pinch sea salt
  • pinch black pepper
  • 2 tbsp extra virgin olive oil

Instructions

  1. Add a handful of mixed greens bagged lettuce into a plate, my mix had spinach, red leaf lettuce & arugula
  2. Thinly slice 1/2 of a brown onion and add on top of the salad
  3. Peel 1 orange and cut into thin slices, add about 5 slices on top the salad
  4. Slice 10 black pitted Spanish olives in half and add over the salad
  5. Season everything with fine sea salt and freshly cracked black pepper
  6. Drain 1 tin of Spanish anchovies and decorate over the salad, I like to add mine in a circular design
  7. Drain 1 tin of Spanish tuna and add on top of the salad, I like to add mine in the middle
  8. Drizzle the entire salad with about 2 tbsp of extra virgin olive oil and serve at once, enjoy!