Pacific Sun Gourmet Olive Oil Blog
Tom Muller’s New Book: Extra Virginity -- the Sublime and Scandalous World of Olive Oil
Tom Muller became an instant friend of honest olive oil producers after writing his celebrated piece, “Slippery Business,” for the New Yorker Magazine back in 2006.
His new book, Extra Virginity, has renewed that friendly feeling to a point of gratitude. Finally, an articulate and passionate voice has presented the message of thousands of small and medium producers of real olive oil: we don’t play on a level field.
Winter Root Vegetable Soup: Healthy Enough for Hippocrates
Winter is the ideal season to prepare thick, creamy soups out of the root vegetables we have at hand. The soups are excellent vehicles for enjoying fine olive oil.
We are happy to share a recipe that we hope will inspire you to go to the farmer’s market close to you and experiment with those veggies we don’t often cook with: turnips, Jerusalem artichokes and parsnips, to name a few.
Simple Pleasures: Cooking with Extra Virgin Olive Oils
Coming out of the demanding and at times exhausting milling season, we begin to enjoy the fruits of our labor. Of course, cooking is one way we do this, and with the new olive oils, it is incredibly rewarding.
Let us share two simple recipes from Provence, France, which offer a good opportunity to enjoy quality olive oil. You can use them for salad dressings, dips or sauces.
