you can drink it by the spoonful!!!!
Do YOU know how
to tell if your olive oil is real???
Culinary Chefs, Food Critics and Foodies agree there are cooking oils...
and then ... there are finishing oils.
OMG.. You Should ~~~~~DRIZZLE IT~~~~ on (Almost) Everything
For the salad:
Juice of 1/2 lime
Red onion, thinly sliced
Mint or basil
Sprouts or small salad greens
River Ranch Oregon EVOO Tomato Salad
1 1/2 tablespoons River Ranch Oregon extra-virgin 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 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 oil mixture over salad. Dollop ricotta mixture evenly over tomato slices.
RIVER RANCH OREGON OLIVE OIL IS SOoooooooo GOOD.....
With two or more bottles!
NOW!! FREE SHIPPING
Directions: Whisk to combine the olive oil, lime juice, jalapeño, garlic, salt and pepper in a small bowl. 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.
Our River Ranch Oregon EVOO is a finishing oil used to enhance foods by adding to them after preparation.
River Ranch Oregon Olive Oil has not been filtered, so it retains 100% of its aroma, nutritional value and flavor.
Our oil is ROBUST, a golden green color with a peppery flavor and pungent green aroma..
made 100% of hand-picked green olives with a distinctive flavor and bouquet.
Kickn' Watermelon Salad
I did this recipe using yellow watermelon ... Adjust the jalapeño if needed.... It turned out AWESOME!!!!!
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 this spicy, kickn' jalapeño dressing and you have a new sweet summery salad with just the right kick. GUARANTEED not to have two of these at a potluck!! (At least the first time)
For the dressing:
⅓ cup River Ranch Oregon Olive Oil
Juice of 1/2 lime
½ jalapeño, sliced
1 clove of garlic, smashed
Salt and pepper, to taste
1 tablespoon your favorite 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
A true epicurean experience
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.
KNOW your grower....
we ARE River Ranch Oregon Olive Oil
Largest 100% grown in Oregon Orchard