As a consumer, you might be asking yourself “What is California olive oil?” Is olive oil different based on where it comes from? We thought we would check in with our General Manager and Level Two Olive Oil Sommelier, Marisa Bloch Gaytan, to share some information on this topic. Most people know Italy for its olive oil, but Spain is actually the largest producer of olive oil in the world. In general, when people think of extra virgin olive oil their minds tend to go to Europe because they have been producing olive oil for centuries. Olive oil is a fairly new industry in the United States, at least when it comes to producing it, so why choose California olive oil? If you live in the United States, think about it this way. Extra virgin olive oil is best consumed when it is first produced. After that, you want to use it within approximately two years from that date, however some oils can last longer than that. If your EVOO has to come all the way from Europe, you are...

Continue reading →

Olive oil is becoming increasingly popular worldwide as more people learn about the importance of eating healthy fats. One of the best sources of nutritional fats and cooking oils you can buy is high quality extra virgin olive oil (EVOO). In this week’s blog we’ll explain why olive oil is a superfood and how its nutritional benefits exceed other cooking oils. What is a superfood? Superfoods are densely nutritious foods that are exceptionally good for your health and well-being. Some of the most powerful superfoods are garlic, blueberries, broccoli, spinach and olive oil. Experts suggest incorporating these nutritious foods into a balanced diet. Thankfully, really good olive oil compliments and enriches most foods. What are the health benefits of olive oil? Nutrient-rich superfoods contain a variety of vitamins and minerals to help ward off disease and extra weight. They also improve energy levels, support cell growth and protect organs.  Healthy extra virgin olive oil is known to be one of the best superfoods because of its powerful antioxidants and monounsaturated fats. Even though oil is all fat, studies have shown...

Continue reading →

Olive oil is a household pantry staple. Many people store it near the stove for convenience or style. However, that can be harmful for three reasons: heat, light and air. In this week’s blog, we’ll explain how to properly store extra virgin olive oil and keep it fresh for as long as possible.  Should olive oil be stored in the fridge? Not everything is fresher in the refrigerator. Pasolivo’s Olive Oil Sommelier Marisa Bloch Gaytan says avoid storing evoo in the fridge because it can affect its taste and health benefits. Olive oil will solidify and then thin out at room temperature, but repeating that action will break down its chemical components and lower its quality. Gaytan suggests keeping your healthy olive oil out of the fridge, away from the stove and away from windows. You should also avoid placing olive oil on top of the fridge where it can get hot.  Where should I store olive oil? The best place to store olive oil is in a cool, dry and dark cupboard. If you’re unsure whether or not your...

Continue reading →

Many consumers believe lite olive oil is the same as extra virgin olive oil but with less calories. That is false. Several producers use the term “lite extra virgin olive oil,” but that can be very misleading. Lite olive oil is not considered a true extra virgin olive oil because it has been refined to a lower quality. This means you’re not getting all the same health benefits or flavor as a quality extra virgin olive oil. How is olive oil graded? Olive oil has four different grades of quality based on how it is made: extra virgin, virgin, regular or pure, and lite or extra lite. Extra Virgin Olive Oil or EVOO Real extra virgin olive oil is the highest grade you can buy because it's only been extracted once. Recent studies have shown almost 70 percent of so-called extra virgin olive oil sold today does not meet U.S. Department of Agriculture standards. As a solution, the California Olive Oil Council established its Seal Certification Program where members, like Pasolivo, are required to meet certain quality standards.  In order...

Continue reading →

Seafood fans across the country are celebrating National Shrimp Day on Monday, May 10. In honor of this day, we wanted to share a couple of our favorite shrimp recipes. Garlic-Lemon Shrimp with Pasta is simple and easy to make, and ready in 30 minutes or less. The Avocado, Mango & Arugula Salad with Grilled Shrimp is a little more complicated, but the combination of sweet, zesty and fresh flavors is well worth it. Garlic-Lemon Shrimp with Pasta Cooking level: easy Prep time: 10 minutes Cook time: 15-20 minutes Serves: 4-6 Ingredients: 1/4 cup Pasolivo Garlic-Lemon Olive Oil or 1/4 cup Pasolivo Garlic Olive Oil 2 cups sugar snap peas trimmed and cut to bite size 2 shallots minced 1 pound large raw shrimp, peeled and deveined 1 tsp. Pacific Blue Kosher Sea Salt, plus more to taste Freshly ground black pepper 6 Tbsp Lemon Juice Zest of 1 lemon 1/2 cup grated Parmesan 12 oz Pasta Preparation: Cook pasta al dente, according to package. Warm Pasolivo Lemon Garlic Olive Oil in a large frying pan. Add the shallots and sugar snap peas and...

Continue reading →

Despite common misconception, extra virgin olive oil is safe for sautéing and deep frying. It's also a healthier, more flavorful alternative to other cooking oils. But what about its smoke point?  Some consumers are worried extra virgin olive oil has a smoke point that's too low for frying, but that's not true. Especially with a high-quality olive oil. Deep frying is usually done between 350 and 375 °F, and Pasolivo's Extra Virgin Olive Oil has a smoke point of 425 °F. However, some other lower-grade olive oils have a smoke point of 350 °F so, it's important to research what you're buying. Quality matters. Why extra virgin olive oil versus other oils? Since extra virgin olive oil is only pressed once, it contains more antioxidants, vitamins and heart-healthy polyphenols than other cooking oils. It also adds a better flavor to enhance your dish. All foods can lose nutrients when heated, but evidence shows extra virgin olive oil retains a significant amount of its heart-healthy compounds during cooking. Adding extra virgin olive oil to your diet can reduce the risk of...

Continue reading →

Extra virgin olive oil is not only healthy to consume but it's also beneficial for your hair and skin. Harsh chemicals, alcohols, fragrances and dyes found in various skin care products deplete our body’s natural oils and can be harmful to dry skin. What we put in our bodies is just as important as what we put on it. If you're prone to breakouts, using a soap that contains extra virgin olive oil can help kill off bacteria that causes skin conditions such as acne while also moisturizing. You can rub olive oil directly on your skin, but for people prone to oily skin, we recommend using a soap, lotion or body butter than contains olive oil instead. Extra virgin olive oil is also wonderful for healing sunburns and wiping off make-up. However, it's important to choose an olive oil that doesn't contain additives or chemicals. Buying directly from a grower, such as Pasolivo, also helps ensure you're getting a quality product that isn't cut with other oils such as vegetable oil, canola oil or even peanut oil. Your skin...

Continue reading →

Pasolivo’s Muffuletta Salad Muffuletta salad is a simple, quick and healthy dish packed with Italian flavors. The original muffuletta sandwich was crafted in New Orleans in 1906. We've developed a low-carb version that uses fresh, healthy ingredients. The combination of vegetables, meats and cheeses makes for a hearty, filling snack or meal. Ideally, this dish is prepared a day or two in advance (minus the romaine lettuce) to give the flavors time to meld. Serves: 8-10 Makes: 10 cups (without romaine) Total Time: 25-30 mins Ingredients: 1 1/2 cups assorted Pasolivo olives (These can be stuffed. If plain, pit them), chopped 2 cups cauliflower, cut into small florets 1 cup chopped celery 1 14 oz can artichokes in water, drained and chopped 1 cup diced red pepper 2/3 cup diced red onion 1/2 cup pepperoncini, thinly sliced 1 15 oz can garbanzo beans, drained 3 oz thinly sliced provolone 4 oz mozzarella, chopped 3 oz genoa salami, chopped 4 oz ham, chopped Romaine lettuce (add 6 cups just prior to serving) This salad can be made 2 days prior to eating...

Continue reading →

The Pasolivo family is excited to announce the newest addition to our family of award-winning olive oils.  Please welcome Pasolivo Garlic Olive Oil. Garlic lovers rejoice! Using fresh garlic from Gilroy, California, "The Garlic Capitol of the World" this zesty olive oil has a bold, robust flavor that’s perfect with baked croutons or roasted potatoes.  Try it drizzled over seafood, pizza or pasta. Take your dishes to the next level and discover the superior richness of Pasolivo’s new Garlic Olive Oil.  We've included a recipe below using our new Garlic Olive Oil.  Garlic-Lemon Shrimp with Pasta Ingredients 1/4 cup Pasolivo Garlic Olive Oil or Pasolivo Garlic-Lemon Olive Oil 2 cups sugar snap peas trimmed and cut to bite size 2 shallots minced 1 pound large raw shrimp, peeled and deveined 1 tsp. Pacific Blue Kosher Sea Salt, plus more to taste Freshly ground black pepper 6 Tbsp Lemon Juice Zest of 1 lemon 1/2 cup grated Parmesan 12 oz Pasta Preparation Cook pasta al dente, according to package. Warm Pasolivo Lemon Garlic Olive Oil in a large frying pan. Add the shallots...

Continue reading →

Honey Caramel & Almond Butter Sticky Buns Pasolivo’s Honey Caramel & Almond Butter Sticky Buns are a delicious take on cinnamon rolls and a perfect dish to serve your family on Easter. You can make the dough the day before and then bake the buns in the morning. Our Orange Blossom Honey adds a twist of citrusy flavor while the Original Nut Crumbs give a little crunch. This sweet, fluffy and sticky dish is sure to feed the whole family as a breakfast treat or delightful dessert. Ingredients: For the Dough: 1/2 cup whole milk 2 tsp instant dry yeast 2 Tbsp granulated sugar 1 egg 2 Tbsp unsalted butter, melted 1 tsp Pacific Blue Kosher Sea Salt 2 cups all-purpose flour For the Honey Caramel Sauce: 3/4 cup Orange Blossom Honey 1/4 cup heavy cream 1 Tbsp unsalted butter 1 Tbsp Amaretto (optional) For the Filling: 1/3 cup almond butter 1/3 cup granulated sugar 1 tsp Sugar and Spice Blend 1/2 tsp vanilla extract Dash of Pacific Blue Kosher Sea Salt Directions: For the Dough: Warm the milk to...

Continue reading →