California's own olives pressed to perfection. Inspired by pressing facilities of Italy and Southern France, Award-Winning Olive Oil Maker and Olive Queen, Deborah Rogers has made her mark in the olive industry with award to prove her hard work is worth it. Her impressive opperation turns-out high quality olive oils sought after by chef and culinarians going toe-to-toe with European imported products.
Drizzle, Dip and Drool.
Great for dipping fresh bread or drizzle on bruschetta.
A blend of three fruity olive oils, this MEDIUM Intensity oil is a crowd-pleaser. It has green grass and tropical flavors, enhanced by a fruity peppery finish.
Because of its complex flavor profile ranging from fruity to peppery, Master Blend pairs well with all types of cuisine. It brings out the more robust flavors of roasted vegetables, bean purees, spreads and homemade salad vinaigrettes. A perfect "every day" olive oil.
The Olive Press is dedicated to anything and everything having to do with olives and olive oil. Visiting one of the tasting rooms in Sonoma and Napa is an experience. The best and freshest award winning California extra virgin olive oils are offered for tasting, along with a variety of vinegars for unusual, creative and sometimes explosive pairings. In the artisan & gourmet gift shop you’ll find many unique and distinctive items and a variety of culinary delights for the chef and novice alike.
Recipe by Chef George Hirsch | Makes 6 Servings | From Grilling with Chef George Hirsch | The cookbook By George Hirsch with Marie Bianco © 1994
3 cups seeded and diced plum tomatoes
24 cloves caramelized garlic
2 Tablespoons grated parmesan cheese
1 Tablespoon capers, rinsed
Salt and pepper, to taste
12 slices round country- style bread, sliced 3/4 inch thick
1/4 cup olive oil
6 basil leaves, chopped
Grated parmesan cheese
To make the topping, combine the tomtoes, garlic, parmesan cheese, capers, salt and pepper.
Brush the bread on both sides with olive oil and grill 10 to 15 seconds on each side. Press down on the bread with a spatula so that the bread picks up grill marks.
When the bread is grilled, top off the slices evenly with the tomato mixture and place them in a foil pan on the grill. Close the hood and heat for 4 to 5 minutes. Remove the pan and sprinkle each bruschetta with basil and parmesan cheese.