California Olive Ranch Olive Oil Dinner
I recently had the pleasure of joining some other Boston bloggers for dinner at Troquet, thanks to California Olive Ranch olive oil. We were invited for a three course dinner showcasing their olive oil (yes, including dessert!) and got to hear from the VP of Marketing, Mike Forbes, as well as local chef Tony Polito, who kindly gave us all a copy of his new book, Fresh.
We started off the meal doing an olive oil tasting, which is a lot like a wine tasting! We tasted the Miller’s Blend and Arbequina varieties, both of which I really enjoyed because they had a peppery kick at the end. I had never tasted California Olive Ranch olive oil before they reached out to me, and now that I have been exposed to it, I keep those bottles reserved especially for drizzling on salads or pasta where I can actually taste the olive oil. I reserve some of the more basic, inexpensive olive oils I have on hand to stir fry and sauté. One thing I love about the California Olive Ranch olive oil is the bottle. They’re green glass! This is done to block out a lot of the light that spoils olive oil more quickly. I have no idea why all olive oil companies don’t do this. This is something I learned when we visited Italy and it was actually the first thing Funk noticed when he saw the bottles of olive oil I brought home. They also have neat little finger grips in the bottle, so it doesn’t slip out of your hand when you’re cooking with it. How clever!
Our meal started with Burata Ravioli, which had braised artichokes and heirloom tomato fondue. Next we enjoyed (really enjoyed) Olive Oil Poached King Salmon (wild!) with saffron cous cous, eggplant and vadouvian spices. But the crème de la crème was the dessert: Valhrona Chocolate Tart with Black Olive Caramel and Olive Oil Orange Ice Cream. Sounds funky, tastes a-ma-zing. Seriously – that combo of caramel and black olives was so strange but just made me melt right into my plate of chocolate tart. I never think to use olive oil with any dessert, and doubt I could ever replicate this one, but it was one of the tastiest ways I’ve ever enjoyed olive oil.
Have you ever used olive oil in a dessert before? Do tell! I’m intrigued!
Disclaimer: California Olive Ranch generously treated me to dinner and a gift bag, but the opinions are all my own.