Tag Archives: olive oil

Saltonstall Estate Review

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#PetalumaMade DisclosureSaltonstall Estate olive tree orchard and vineyard

Our first stop on our #PetalumaMade wine tour was Saltonstall Estate.  Saltonstall is a sprawling 170-acre estate with both olive trees and pinot noir vines.  Sam & Marina Saltonstall bought the property in 1995 as a hobby project and have recently begun bottling their own award-winning olive oil now that the trees are mature enough to produce fruit.

The wines & olive oils we tasted at Saltonstall EstateMarina was a gracious host and her wines and olive oil were terrific. I was pleasantly surprised that I liked her 2008 Pinot Noir but I really enjoyed the 2009 Fizzy White made with pinot noir grapes as well.  It was a lovely way to start off our day of wine tasting!  They find that their property is actually colder than most of Petaluma, which affects the skin of the grapes even more and changes the flavor.

The real winner for me though was the Oregon White Truffle Olive Oil.  Heaven!  I don’t usually care for most olive oils alone as I feel like there’s not enough flavor to make it worth it, but this was flavorful and rich while still being light.  I am still kicking myself for not purchasing a bottle from her when I had the chance.  I guess that means I’ll have to go back!

Oregon White Truffle Olive Oil from Saltonstall EstateThe sprawling grounds are lovely and it’s definitely worth a visit when in Petaluma! We made an appointment to visit during the week, but their normal tasting room hours are Saturdays from 10:00 am to 4:00 pm.  Be aware that it’s cash only – so be sure to hit the ATM before heading down Spring Hill road for your olive oil fix!

Check out Saltonstall Estate and like them on Facebook!

2805 Spring Hill Rd.
Petaluma, CA 94952
707-658-2581
Yelphttp://www.yelp.com/biz/saltonstall-estate-petaluma

Pea and Leek Soup

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If you prefer the soup to be 100% Vegetarian, you can substitute vegetable stock for the chicken stock.  I prefer to serve with toasted sourdough.  A swirl of cream will make this look nicer and taste richer.

Pea and Leek Soup
 
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Recipe type: Soup
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Ingredients
  • 3 baby leeks, sliced
  • 1-1/2 c. boiling water
  • 1 c. petits pois (peas), frozen
  • 1 tbsp chives, chopped
  • 1 tsp olive oil
  • 1 tbsp chicken stock
  • 1 tbsp cider vinegar
  • salt & black pepper
Instructions
  1. Place the baby leeks in a small saucepan with the olive oli until the leeks are soft. Add the rest of the ingredients except for the chives, setting them aside.
  2. Simmer until the peas are cooked through. Add the chives to the pan & use a hand blender to blend until smooth, or your preferred consistency.
  3. Serve with warm bread.

Photo Courtesy of M. King on Flickr

Fig & Olive Tapenade

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Fig & Olive Tapenade
 
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Recipe type: Appetizer
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Ingredients
  • 1 c. dried figs, chopped
  • ½ c. water
  • ⅔ c. Kalamata olives, chopped
  • ⅓ c. toasted walnuts, chopped
  • 8 oz. cream cheese
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • ¼ tsp cayenne pepper
  • salt & pepper to taste
Instructions
  1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced.
  2. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne.
  3. Add olives & garlic, & mix well. Season with salt & pepper to taste.
  4. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.
  5. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.

Photo Courtesy of Meal Makeover Moms on Flickr

Jillian Michael Brownies

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Carrie Says: These were modified slightly from the original recipe.

Jillian Michael Brownies
 
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Nutrition Information
  • Serves: 16
  • Serving size: 1
  • Calories: 82.8
  • Fat: 2.3 g
  • Carbohydrates: 16.2 g
  • Fiber: 1.2g
  • Protein: 1.3 g
Recipe type: Dessert
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Ingredients
  • ⅔ c. mild honey
  • ⅓ c. unsweetened cocoa powder
  • ½ c. white whole wheat flour
  • ¼ tsp aluminum free baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ c. unsweetened apple sauce
  • ¾ tsp pure vanilla extract
  • 2 tbsp olive oil
  • 1 large egg
Instructions
  1. Preheat oven to 350°F. Spray an 8" square pan with olive oil. Set aside.
  2. Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny & just bubbling, 45 to 60 seconds. Add cocoa & stir with a fork until well combined. Let cool to room temperature.
  3. Meanwhile, in a small bowl, place the flour, baking powder, baking soda, & salt. Whisk until well combined.
  4. In a large bowl, combine the applesauce, oil, egg, & vanilla. Whisk together until well blended. Add honey, cocoa mixture & whisk until smooth. Add the flour mixture to the liquid mixture & stir until no traces of flour remain. Scrape the batter into the prepared pan.
  5. Bake until the surface looks dry around the edges of the pan & a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack & let cool completely before slicing into 16 squares.
  6. Store the brownies in an airtight container at room temperature for up to 3 days.

 

Photo Courtesy of yum9me on Flickr

Chicken Cacciatore

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Chicken Cacciatore
 
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Recipe type: Entree
Cuisine: Italian
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Ingredients
  • 3½ - 4 lb. chicken, cut up
  • ½ c. flour
  • ½ c. olive or cooking oil
  • 1 clove garlic, minced
  • 2 medium onions, finely chopped
  • 1 can tomato paste
  • 1 green pepper, finely diced
  • 2 c. diced tomatoes
  • ¼ lb. mushrooms, sliced
  • 2 tsp salt
  • ¼ tsp pepper
  • ½ tsp oregano
Instructions
  1. Dredge pieces of chicken with flour. Heat oil in large skillet.
  2. Brown chicken on all sides in oil. Add remaining ingredients.
  3. Cover; simmer 1 hour or until tender.
  4. Serve with hot cooked spaghetti & grated Parmesan cheese.

Photo Courtesy of Peter Sejersen on Flickr