Cooking Instructor, Food Blogger, Cookbook Author, and Personal Chef, bringing the traditional and authentic taste of regional Italian, Spanish, Portuguese, French, Tunisian, and Moroccan cuisine to your table.
My menus are created exclusively to satisfy your personal preferences. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP
times, olive trees and their oil were essential to the lives of the peoples of
the Mediterranean. The olive trees provided a
fruit and edible oil that was used for cooking, lighting, and purifying the
skin. Pruning of the trees also provided wood for heat and cooking.
Today, olive oil is
used to enhance and highlight the true taste of ingredients. When a recipe
requires olive oil, how do you know which type to use? The best way is let your
taste buds lead the way. As a general rule, use olive oil to cook with, and
extra virgin olive oil in the raw, to drizzle and dress.
BLOOD ORANGE OLIVE OIL has a fragrant,
lovable, and persistent taste.It
welcomes particular palates who prefer and appreciate the fruity flavor of
blood oranges. This oil evokes excellence from the time the bottle is opened,
until the last thread of the drizzle. It is ideal to use in dishes where the
taste of the oil is “felt” between the flavors of the other ingredients, where
the oil is the star ingredient. O BLOOD ORANGE OLIVE OIL,is perfect and unforgettable drizzled raw on
crostini, grilled fish and steaks, salads, pasta, stews, pizza, foccacia, and
When an oil is so
perfectly delicious to use, there’s endless opportunities to show it off.Here’s an easy crostini recipe that shows who
the star of this dish is.
Ricotta Crostini and O Blood
crusty bread, about 1/3 inch thick 2 large garlic cloves, peeled 8 ounces ricotta cheese,
at room temperature Freshly cracked mixed
peppercorns 1/4 to 1/3 cup, California mission blood
orange olive oil
Preheat the oven to broil. Lay the bread slices evenly on
a large baking sheet. Place the baking sheet in the middle rack of the oven and
broil about 1 to 2 minutes, or until just golden. Keep a close eye and stay
close to the oven. Depending on your oven, you may need to move the baking sheet
around once, to get even broiling on all slices.
When the bread is ready, remove from the oven. While still
hot, rub each bread slice with the peeled garlic. Add a full teaspoon or more of
ricotta on top.Lastly, sprinkle with freshly
cracked pepper on each slice, and a generous drizzle of the olive oil.
OLIVE OIL is
the original maker of specialty organic citrus-crushed olive oils since 1995
and premium barrel-aged wine vinegars since 1997. It’s a group of committed
foodies making products that taste as good as they look!