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​​River Ranch

Signature Salad

River Ranch Sweet Slaw

4 cups shredded red cabbage

4 cups shredded green cabbage

2 medium carrots, cut into matchstick pieces

2 medium Fuji or Gala apples, cut into matchstick pieces

1/2 cup sliced green onions

1 cup slivered almonds

3/4 cup dried cranberries​


Visit Facebook:  River Ranch Oregon Olive Oil Learn Recipes for Olive Oil

Co.

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River Ranch Oregon Olive Oil

is a finishing oil used to enhance foods

by adding to them after preparation. 

WITH PURCHASE OF 2 OR MORE BOTTLES

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In a large bowl, combine cabbages, carrots, apples, and green onions.

In a medium bowl, whisk together the salad dressing, olive oil, sugar, apple cider vinegar, celery salt, and poppy seeds; blend thoroughly.

Pour dressing over coleslaw mix; toss to coat. Add almonds and cranberries; toss lightly.

Chill at least 2 hours before serving.

Kickn' Watermelon Salad 

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Dressing:
1 cup Miracle Whip salad dressing (not mayonnaise)

3 tablespoons RIVER RANCH OREGON OLIVE OIL

1/2 cup granulated sugar

1 tablespon apple cider vinegar

1/2 teaspoon celery salt

1 tablespoon poppy seeds

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​​​1 1/2 tablespoons RIVER RANCH OREGON OLIVE OIL
3/8 teaspoon kosher salt, divided
2 fresh garlic cloves, minced
2 tablespoons minced fresh basil 
1 pinch dried sage
2 pounds heirloom tomatoes, cut crosswise into 1/2-inch slices


Combine olive oil, vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic in a bowl, stirring with a whisk. Combine ricotta and 2 tablespoons minced basil in a bowl, add pinch of sage; stir with a whisk. Arrange spinach and  tomato slices on a platter; sprinkle with remaining 1/8 teaspoon salt, remaining 1/2 teaspoon pepper and torn basil leaves. Drizzle olive oil mixture over salad. Dollop ricotta mixture evenly over tomato slices. Finish with additional light drizzle of RIVER RANCH OREGON OLIVE OIL.      
     
                            

Copyright © RIVER RANCH OREGON OLIVE OIL 

In a small bowl, whisk to combine the olive oil, lime juice, jalapeño, garlic, salt and pepper; set aside.
Cut the watermelon into cubes; sprinkle a few pinches of salt and a squeeze of lime over the fruit.
Transfer the watermelon to a plate or bowl; add the onion, feta, avocado, basil and spinach.

Remove the garlic from the dressing before drizzling over the salad.

Serve immediately; refrigerate leftovers.

​​River Ranch Oregon Olive Oil is unfiltered,

so it retains 100% of its aroma, nutritional value, and flavor. 

Oregon Olive Oil is ROBUST, a golden green color with a peppery flavor and pungent green aroma.

made 100% from hand-picked green olives with a distinctive flavor and bouquet. 

​For the salad:      
Watermelon (red and/or yellow)
Juice of 1/2 lime
Red onion, thinly sliced
Feta cheese
Avocado cubes
Mint or basil
Sprouts or small salad greens

Butter to Olive Oil

Conversion Chart

Signature Salad

Grilled Watermelon Salad

1 medium sized watermelon

1/3 cup and 3 tablespoons RIVER RANCH OREGON OLIVE OIL

4 cups arugula

1/4 cup goat cheese

2 tablespoons balsamic vinegar

Cut watermelon into 2-inch squares. Rub with 1/3 cup olive oil and grill until lightly carmelized.

Toss arugula, goat cheese, balsamic vinegar, and remaining olive oil together.

Place goat cheese between two grilled melon slices, crown with arugula. Finish with light drizzles of balsamic vinegar and olive oil. Serve chilled or warm.

1 tablespoon balsamic vinegar 
3/4 teaspoon freshly ground black pepper, divided
1/3 cup part-skim ricotta cheese
Handful torn fresh baby spinach 
Handful torn fresh basil leaves 

​​​Freshness you can taste!

Culinary Chefs, Food Critics and Foodies agree that keeping two types of olive oil in the kitchen only makes sense --- a big jug for baking, roasting, and sautéing​                                        

                                                  ~~ AND the best oil you can afford for finishing.   

River Ranch Tomato Salad 

Premium 100% Oregon Estate Grown Extra Virgin Olive Oil

Oregon Olive Oil

When you see it in a salad, you’ll often find juicy watermelon paired with ingredients like goat cheese, mint, and red onion, then drizzled with a little balsamic. While we happen to love that preparation, that’s not the only way to eat the quintessential summer fruit in a salad. In this recipe watermelon is combined with basil and spicy red onion, cool, creamy avocado, a splash of lime and spinach. Top it with this spicy, kickn' jalapeño dressing and you have a new sweet summery salad with just the right kick.

For the dressing:  
⅓ cup RIVER RANCH OREGON OLIVE OIL
Juice of 1/2 lime
½ jalapeño, sliced (adjust to taste)
1 clove of garlic, smashed 
Salt and pepper, to taste

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