Sigona’s Fresh Press Olive Oil of the Month: May 2012

Ah spring! It’s time to welcome back the sun shining on your face, the San Francisco Giants to AT&T Park and flavor-exploding salads to your lunches, dinners and BBQs. You may already be planning a nice home cooked meal for Mother’s Day – and Memorial Day will be here before you know it as well – so this month’s olive oil and recipe couldn’t come at a better time.

Don’t forget we have some fantastic in-store signage to provide you with all the oleic acid information you need when selecting your favorite fresh pressed olive oils. Have any questions? Just ask one of our experts in the olive oil section the next time you’re in Sigona’s. They’ll make sure you leave the store with the perfect extra virgin olive oil needed to turn any recipe into a home run.

Without further ado, here is our selection for a beautiful cultivar that really tastes fantastic right now.

Sigona’s May 2012 olive oil of the month

Chilean Arbequina

This oil…

• while typically a mild cultivar, this particular crop produced a robust oil that’s exceptionally bold and flavorful with a polyphenol count of 435.
• is lush, buttery and possesses a slightly delayed, mild peppery sensation on the back end. You’ll also notice glimpses of dry grass with aromas of ripe olive.
• is crying out for inclusion in flavor-exploding dishes, including grilled bruschetta and ingredient-laden salads – including the shaved fennel masterpiece below.

Try this recipe from Veronica Foods

Shaved Fennel Salad with Chilean Arbequina

• 2 trimmed, thinly sliced fennel (sweet anise) bulbs
• 2 TBL finely chopped flat leaf parsley
• 4 TBL Sigona’s Fresh Pressed Chilean Arbequina Olive Oil
• 2 TBL freshly squeezed lemon juice
• 1 tsp. sea salt
• Fresh ground pepper to taste
• 1/3 cup finely shaved Pecorino Romano
• 3 cups mixed baby greens and radishes for presentation – optional (wash first)

Directions: Place the shaved fennel in a re-sealable bag or bowl large enough to hold it. Thoroughly whisk together the Chilean Arbequina olive oil, lemon juice, salt, pepper and parsley.

Pour over the fennel and toss to coat. Marinate in the refrigerator for two hours.

In a bowl or large platter, arrange a bed of mixed baby greens. Arrange fennel over the greens, pouring any remaining dressing over the fennel and greens. Sprinkle evenly with shaved Pecorino Romano and fresh ground pepper.

Serves 4-6.

Sigona’s Olive Oil of the Month: April 2012

Come check out Sigona's olive oil of the month, Spanish Manzanillo

With March arrived the first day of spring, although it was difficult to tell due to the rains that came crashing down from the clouds above. While the entire Bay Area is still desperate for more precipitation – the National Weather Service has stated that we’re still hovering at around 50% of normal rainfall – don’t let these overcast and soggy days keep you from thinking about delicious and vegetable-packed dishes that pair perfectly with tasty barbequed meats. We’ve got a killer roasted veggie recipe below that’s comforting, healthy and great for indoor and outdoor picnics.

Last month we talked a little bit about the chemistry behind Sigona’s Fresh Press olive oils, e.g. the higher the polyphenol count and oleic acid the better. Check out our new in-store signage about the oleic acid portion of the chemical chart. We’ve blown this sign up extra-large to make it easier to read. And of course, if you have any questions while in the store, just ask one of our crew members – they’ll be happy to assist you.

The April 2012 Sigona’s Olive oil of the Month is Fresh Press Manzanillo From Spain

This oil:

• is fresh, big and fruity up front with a peppery sensation on the back-end
• features a robust polyphenol count for a Manzanillo; typical Manzanillos struggle to reach a count in the low 300s, but this season’s press comes in at a stunning 383
• is perfect for salads because although it’s packed full of fruitiness, it still comes out bold

Try this recipe!

Roasted Local Cauliflower with Savory Shallots

This is a very easy, simple and go-to veggie dish that will even satisfy folks that don’t typically enjoy cauliflower. The roasting really brings out the natural sugars of the veggies because it caramelizes the ingredients, which intensifies the savory and sweet flavors. This healthy dish supplies about 6 servings at only around 100 calories per serving.

• Roasted Local Cauliflower with Savory Shallots
• 1/8 cup of Sigona’s Fresh Press Manzanillo olive oil from Spain
• 4 large shallots, quartered
• 1 head of cauliflower cut into even florets about 1-1/2 inch each
• 1 lemon zest and juice (Meyer lemon if available)
• 1/2 tablespoon agave nectar
• Salt and pepper
• Dash of cayenne pepper

Directions: Preheat oven to 400F. In a large mixing bowl, combine olive oil, agave, cayenne, lemon zest and juice, salt and pepper. Add cauliflower florets and shallots and mix thoroughly using your hands to ensure even coating of the olive oil mix.

Spread mixture in a single layer in a large baking pan. Bake for 25-35 minutes, stirring occasionally to get an even roast.

Transfer to a serving platter and serve warm.

Slow Braised Pork with Tomato-Fennel Sugo over Hojiblanca Fried Polenta

Photo and recipe courtesy of Rachel Bradley-Gomez of the food blog Au Jardin Potager

Recipe courtesy of Rachel Bradley-Gomez of the food blog Au Jardin Potager. Serves 8.

Slow Braised Pork with Tomato-Fennel Sugo

• 5-7 pound bone in pork shoulder
• Kosher salt
• fresh ground pepper
• 2 – 28 oz. cans diced tomatoes in juice
• 2 cups white wine
• 8 whole garlic cloves
• 1 large fennel bulb, thinly sliced (also known as Sweet Anise)
• 3″ sprig fresh rosemary, leaves stripped
• 3 TBL Sigona’s Fresh Press Hojiblanca Olive Oil from Spain (Sigona’s olive oil of the month for March 2012)

Directions: Preheat the oven to 450.

Rub the entire pork shoulder with a tablespoon of Hojiblanca olive oil, season the entire surface area liberally with salt and fresh ground pepper and place in the roasting pan, fat side up. Arrange the vegetables around the roast in the pan, drizzle and toss with another tablespoon of olive oil, and season with salt and pepper.

Roast the shoulder and vegetables uncovered at 450 for 20 minutes until the vegetables begin to take color and the pork roast is browned.

Reduce the oven to 350.

In a large bowl, mix together the tomatoes, wine, a tablespoon of Hojiblanca, garlic and the rosemary leaves. Adjust the seasoning with salt and pepper. Pour evenly over the roast and vegetables in the pan. With heavy duty foil, tightly seal the roasting pan and roast at 350 for five hours.

Meanwhile, make the polenta.

Hojiblanca Fried Polenta

• 2 TBL plus enough to fill a frying pan 2″ (a few cups) Sigona’s Fresh Press Hojiblanca olive oil from Spain  (Sigona’s olive oil of the month for March 2012)
• 4 cups chicken broth
• 2 cups polenta
• 2 shallots, finely minced
• 2 cloves of garlic, finely minced
• 1/2 cup grated Pecorino Romano
• fresh ground pepper
• Kosher salt

Directions: In a 3+ quart sauce pan heat one tablespoon of Hojiblanca. Sauté the onion until translucent, about three minutes. Add the garlic and sauté for another minute. Add the broth and bring to a simmer. While stirring constantly, add the polenta in a steady stream. Continue stirring constantly for 20-25 minutes until the polenta is thick.

Add the cheese, remaining tablespoon of Hojiblanca, and season with additional salt and pepper to taste. Immediately pour the polenta in to a 9″x13″ baking dish and allow to cool. Refrigerate covered in plastic wrap.

Cut the polenta in to squares or rectangles approximately 3″ x 3″ in size.  Heat 2″ of Hojiblanca to 350F on a deep fry thermometer in a heavy, deep sided frying pan. Fry the polenta slices a few at a time, approximately 3-5 minutes per side until golden brown.

Serve the pork in large shreds with the sauce from the pan over the hot, crispy polenta.

Sigona’s February 2012 olive oil of the month

Cobrançosa

from Portugal

This oil…

• is beautifully floral, herbaceous and fantastically fresh

• comes from the most coveted of all indigenous Portuguese varietals

• presents a robust, fruity flavor up front, followed by a well-balanced middle featuring flavors of ripe olive and a hint of herbs; it finishes with a slight, fleeting pepper sensation on the back end

• boasts a 355 polyphenol count; polyphenols have beneficial effects on cholesterol, blood pressure and coronary disease risk

Try this recipe: Spinach & Basil Pesto With Cobrançosa Extra Virgin Olive Oil 

Recipe: California Arbosana Brownies with Dark Chocolate Tangerine Balsamic Ganache

Sigona’s Fresh Press California Arbosana Extra Virgin Olive Oil is our olive oil of the month for January 2012. Recipe complements of Rachel Bradley Gomez of Veronica Foods and Au Jardin Potager. 

Photo complements of Rachel Bradley Gomez.

• 1/2 cup Sigona’s Fresh Press California Arbosana Extra Virgin Olive Oil
• 1 cup white sugar
• 1 tsp vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened high quality cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp salt
• ½ cup chopped walnuts (optional)

Directions: Preheat oven to 350 degrees F. Grease a 9×9 inch baking pan.

In a medium bowl, mix together the olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.

Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Ganache Ingredients:

• 9 ounces best quality bittersweet chocolate, chopped
• 1 cup heavy cream
• 2 TBL Sigona’s Tangerine Balsamic
• 2” long strip of tangerine zest
• a pinch of kosher salt – optional

Directions: Place the chocolate into a medium bowl. Heat the cream, salt, and tangerine zest in a small sauce pan over medium heat. Bring just to a bare simmer, watching very carefully because if it boils for a few seconds, it will boil out of the pot and scorch. When the cream has come to a simmer, remove the zest, pour over the chopped chocolate, and whisk until smooth. Stir in the Tangerine balsamic.

Allow the ganache to cool, looking for a spreadable consistency before frosting the brownies. Start at the center of the brownies and work outward.

Sigona’s Weekly Specials: Dec. 28-Jan. 3, 2012

Sigona’s Olive Oil of the Month: December 2011

Do you have your frequent olive oil buyer card yet? We know you love our olive oil, and we want to thank you for your loyalty! Here’s the deal: get a free large bottle (750ml) of Sigona’s Fresh Press olive oil after you buy 10 (750ml only). That’s it! Buy 10, get the 11th free! Ask for a frequent buyer card next time you’re in one of our stores.

Now…on to the olive oil of the month. California oils have just started, but we just had to give Chile one more shot for the season. Our pick this month is a wonderful, distinctive cultivar that we think is one of the best of the best!

Arbequina from Chile

Sigona’s December 2011 olive oil of the month

This oil…

• features aromas of ripe olive, floral and a hint of dry grass. It’s creamy and buttery with a delayed, mild peppery sensation on the back end.

• is traditionally a mild cultivar, but this crop produced an outstanding oil that’s very tasty and very bold, with a polyphenol count of 435.

• would be perfect for a flavor-packed dish, such as an herbed, grilled bruschetta or an ingredient-heavy holiday salad, such Wild Arugula, Fennel & Local, Sweet Pomegranate Salad

 

Wish to receive this info via email at the beginning of each month? It’s easy to subscribe; send an email to share@sigonas.com, subject: olive oil!

Holiday Gifts from Sigona’s!

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See our gift basket selections!

Recipe: Wild Arugula, Fennel & Local, Sweet Pomegranate Salad

I made this salad for our Thanksgiving dinner. The citrus and vinegar I used really balanced out the Arbequina to make a wonderful dressing for a flavorful salad. – Carmelo Sigona

For the salad:

• Large fennel bulb (Fennel is also known as Sweet Anise. Choose a nice, heavy round one; they’re meatier.)
• 2 TBL fresh lime juice (about 1 large lime)
• 2 TBL fresh mandarin juice (about 1 large mandarin)
• 1/3 red onion
• 3 large handfuls of wild arugula  (I like the wild arugula, it has a nuttier taste and the texture is a bit more delicate)
• Seeds from 1/2 large pomegranate (see Robbie Sigona’s demo on how to remove seeds)
• 1/4 cup shaved  Parmigiano Reggiano

For the dressing:

• 2 TBL Sigona’s Fresh Press Chilean Arbequina extra virgin olive oil
• 2 TBL white wine vinegar
• 1 TBL fresh squeezed lime juice (about half of 1 large lime)
• 1 TBL fresh squeezed mandarin juice (about half of 1 large mandarin)
• 1 tsp mandarin zest
• Salt & pepper

Directions for the salad: Remove stalks and fronds from fennel, reserving the fronds for garnish. Cut the bulb in half and core out the tough bottom root section. Thinly slice; a mandolin works great, you also could slice with a sharp knife

In a shallow bowl, mix together the lime and mandarin juice. Slice red onion very thinly (a mandolin here also works great) and marinate in the juice for 5 minutes. Note: Red onions are off season now and very hot… the juice imparts a wonderful citrusy flavor and takes out the heat.

Squeeze out the juice from the red onion, discard the juice. Place slices in a large mixing bowl, then add in wild arugula and sliced fennel, toss to mix well.

Directions for the dressing: In a mixing bowl, whisk together all ingredients.

Assembly: Pour dressing over salad (use only what amount of dressing that works for you and save overage for another day). Toss to mix well.

Place mixture in indivual plates or large serving plate, top with shaved Parmigiano Reggiano and pomegranate seeds. Garnish with a few delicate fennel fronds.

Sigona’s Olive Oil of the Month: Frantoio/Leccino Blend from Chile

This oil…wow. For starters, our featured blend this month boasts a 653 polyphenol count! It has a well-balanced flavor sensation that’s robust, yet very smooth, and it’s more mellow than you’d expect from an oil with such impressive stats. That’s the beauty of the blend of these two Italian olive cultivars!

Chile produced some magnificent oils this season, and the power of these oils combined made for a showstopper.

Frantoio/Leccino Blend

From Chile

This oil…

• Presents a fruity punch with a very rounded finish. It’s not as in your face as you’d expect from an oil with a high polyphenol count; it’s big and fruity, yet complex and mellow.
• Is an aromatic, grassy oil with flavor notes of green banana and green almond.
• Would go well with any rice, pasta, hearty soup or whole grain dish as it adds flavor, but doesn’t overpower the dish.

Try it in our recipe for Local Lacinato Kale, Winter Squash and Cannellini Soup