When I went to California Olive Ranch in October, they were just beginning their fall harvest. Now its clear you can get the best and freshest olive oil from this American olive operation, and now, I’m happy to report, they have a special Reserve edition of their oil that has the special bite in the back of the throat that many of us think of as the sign of a well made extra virgin olive oil.
You can order the 2010 Reserve oil and have it shipped to your favorite people for a Christmas present. It’s that good. See www.cal-olive.com. You can buy their products in fine grocery stores coast to coast. Where I live in New Jersey, their products are now available at Stop and Shop. But for the special, reserve, you gotta order online. Hurry. Christmas is coming.
Check their site for a bunch of great recipes too. Here’s one I just love.
Cannellini Beans with Sauteed Pumpkin Cubes and Limited Reserve California Olive Oil
4-6 servings
Recipe reprinted with permission from author and publisher:
Fran Gage “The New American Olive Oil”
Published by Stewart, Tabori & Chang Copyright 2009
This autumn dish celebrates pumpkins and fresh new extra virgin olive oil, Limited Reserve, on a base of cannellini beans.
1 cup dried cannellini beans
Slice of onion
½ small carrot
½ stalk celery
Bay leaf
Fine sea salt
2 cups fresh pumpkin cut into 1 inch dice
1 tsp Aleppo pepper
3 Tbs California Olive Ranch extra virgin olive oil, divided
Freshly ground black pepper
3 Tbs California Olive Ranch Limited Reserve EVOO for drizzling
The evening before you plan to make the dish, put the beans in a bowl, add cold water to cover them by 3 inches, and leave at room temperature overnight.
The next day, drain beans, put them in a med saucepan, covered with 2 inches of water. Bring to a simmer. Skim off the foam that rises to the top and add the onion, carrot, celery, and bay leaf. Simmer, partially covered, until the beans are tender, about 1 hour. Salt the cooking liquid to taste, at least 1 teaspoon.
Remove pan from heat and let cool to room temperature. Just before cooking pumpkin, drain beans and put into a bowl.
Toss pumpkin cubes with Aleppo pepper, salt, and 1 Tbs of EVOO.
Heat remaining 2 Tbs of EVOO into a large skillet until it trembles, becomes aromatic and easily coats bottom of skillet. Add pumpkin and sauté, turning frequently, until all sides are browned and cubes are tender, about 5 mins.
Mix pumpkin with the beans. Season with pepper. Drizzle California Olive Ranch Limited Reserve EVOO over the top before serving.
