Tuesday, April 15, 2014

2014 Roots to Wine Festival - April 26th, Winters, CA

Join us (Copper Hill Olive Oil) at the 2014 Roots to Wine - Wine, Art and Music Festival, April 26th in Winters California. Enjoy local Wines, Art, Street Foods and Live Music. Bring you lawn chair and picnic blankets.  The Festival runs from 12 noon to 5pm and 5pm to 9pm. Visit site for complete details and ticket prices. http://rootstowine.com/

Thursday, December 5, 2013

Copper Hill Olive Oil Gift Baskets

The Holidays are here again and our focus shifts from our busy hectic lives, to our Family, Friends and the delicious foods we enjoy with each other.

This year instead of giving that same old bottle of Perfume or a funky unwearable sweater, why not give them a unique assortment of Cooper Hill Extra Virgin Olive Oils and Balsamic Fruit Blends. Choose from a wide variety of Copper Hill Gift Basket Assortments, or create your own Custom Gift Basket. Shop on-line and ship your baskets directly to that special someone with your own holiday message inside.

Copper Hill Olive Oil Gift Baskets. It's a healthy and delicious way to treat your family, friends or yourself!

Friday, November 15, 2013

Garlic Peasant Broccoli Soup

Well here we are, half way through November and the cold of winter has officially set in. On these long cold nights we crave warm comfort foods to hunker down and spend quality time with our family and friends. Here is a simple slow cooking (Crock-Pot) recipe for Garlic Broccoli Soup, that is both delicious and healthy. This velvety soup flavored with garlic and mellowed with olive oil encourages healthy hearts while offering cruciferous anti-cancer benefits as well. All of this good nutrition in such a sensuous soup!

- 2 bunches broccoli (about 3 pounds)

- 1/2 cup Copper Hill Frantoio extra virgin olive oil
8 cloves garlic, sliced (seems like a lot, but it mellows beautifully while cooking)

- 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried

- 6 cups good-quality vegetable broth

- 1/4 cup dry white wine

- 2 tablespoons fresh lemon juice

- Salt and freshly-ground black pepper, to taste

1. Cut off the broccoli florets and chop them. Trim off the bottom 2 inches of each stem, peel them, and thinly slice. Combine the broccoli, oil, garlic, thyme, broth, wine, and lemon juice in a slow cooker. Cover and cook on LOW for 5 to 6 hours.

2. Puree the soup with a handheld immersion blender or transfer to a food processor or blender and puree in batches. Season with salt and pepper. Serve in bowls, passing the toast and Parmesan cheese.

3. Optional - Toasted slices of French bread and  freshly grated Parmesan cheese.



Wednesday, November 13, 2013

Copper Hill introduces new Arbosana and Yolo Blend Extra Virgin Olive Oil

Cooper Hill just introduced two new products to their extensive line of premium extra virgin olive oils, Arbosana and Yolo Blend.

Arbosana is a small batch oil that is produced using olives that are carefully grown and harvested in the heart of California. The flavor is creamy and fruity on the palate, with notes of green olive and artichoke with a slight peppery finish.

Yolo Blend is crafted from a select variety of olives that are grown on Copper Hill and from nearby farms and ranches, in the heart of California. This special blend has a smooth, buttery and fruity beginning with a warm spicy finish. You will notice delicate notes of green grass, walnut and apples.

Both olive oils are certified extra virgin by the California Olive Oil Council.

I invite you to try them and enjoy.

Saturday, October 12, 2013

Roasted Green Beans with Shallots & Almonds

This quick and easy recipe was sent to us from our good friend Sandy Freethy. It's a delicious vegetable side that's perfect for holidays meals, and a healthy alternative to that fattening creamy bean casserole you've been cooking for years. It also works well with roasted fish or grilled shrimp. Even my son, who boycotts all vegetables gave it a try and loved it. 

Please let us know what you think.

- 2 pounds fresh green beans, trimmed
- 16 shallots, quartered
- 1/4 cup Copper Hill Meyer Lemon Olive Oil
- 1/4 cup minced fresh basil
- 2 teaspoons minced fresh thyme
- 2 tablespoons minced fresh oregano
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 1/2 teaspoon of crushed red pepper flakes (optional)
- 1 tablespoon  of lemon juice (add if you prefer more lemon flavor)
- 1/4 cup Copper Hill Fig Balsamic Vinegar
- 1/2 cup slivered almonds, toasted

1. In a large bowl, toss the first nine ingredients; transfer to two greased 15-in. x 10-in. x 1-in. baking pans. 

2. Bake, uncovered, at 400° for 25-30 minutes or until crisp-tender. 
3. Transfer to a serving bowl. Drizzle with lemon juice and Copper Hill Fig Balsamic Vinegar; toss to coat. Sprinkle with almonds. 

YIELD: 10 servings.

Recipe Courtesy: Sandy Freethy

Thursday, August 8, 2013

Simple Squash Fritters

Here's a simple and delicious way to use the Zucchini picked fresh from your garden. Squash Fritters are perfect when served as a hot side dish or for a simple lunch dish with a salad.

Hope you enjoy - Olivia

Serves: 4 to 6
Prep: Easy Stove Top Cooking

• 2 cups grated zucchini (from about 3 medium zucchini)
• 2 large eggs
• 1 cup whole milk
• 2/3 cup cornmeal
• 1/3 cup unbleached all-purpose flour
• Salt and black pepper
• 1/4 to 1/2 cup Copper Hill Frantoio Extra Virgin Olive Oil

1. In a large bowl, mix together all the ingredient except the olive oil.
2. Heat 1/4 cup of the oil in a 12-to-14 inch nonstick sauté pan over medium-high heat. When the oil starts to shimmer, drop ¼ cupfuls of the batter into the pan, spacing the batter a couple of inches apart. Fry 3 or 4 fritters at a time. When the fritters begin to brown along the edges, carefully flip them over with a spatula and brown the other side. Transfer them to a dish as you make them and keep them warm in a 200°F oven.
3. Serve hot.

Thursday, July 11, 2013

What's New and Beneficial about Extra Virgin Olive Oil

The quality of olive oil production—especially the stage of pressing—really does make a difference when it comes to health benefits. Recent studies have compared the anti-inflammatory benefits of extra virgin olive oil (EVOO) obtained from the first pressing of the oil to the anti-inflammatory benefits of virgin olive oils (non-EVOO) obtained from later pressings. What researchers found was an ability of EVOO to lower inflammatory markers in the blood when non-EVOOs were unable to do so. (Study measurements included blood levels of thromboxane A2, or TXA2, and leukotriene B2, or LBT2.) This ability of extra virgin olive oil to help protect against unwanted inflammation is not surprising, since EVOO is known to contain stronger concentrations of phytonutrients (especially polyphenols) that have well-known anti-inflammatory properties.

Mediterranean Diet studies have long associated olive oil intake with decreased risk of heart disease. However, a recent group of studies has provided us with a fascinating explanation of olive oil's cardioprotective effect. One of the key polyphenols in olive oil—hydroxytyrosol (HT)—helps protect the cells that line our blood vessels from being damaged by overly reactive oxygen molecules. HT helps protect the blood vessel cells by triggering changes at a genetic level. The genetic changes triggered by HT help the blood vessel cells to enhance their antioxidant defense system. In other words, olive oil supports our blood vessels not only by providing antioxidants like like vitamin E and beta-carotene. Olive oil also provides our blood vessels with unique molecules like HT that actually work at a genetic level to help the cellular walls of the blood vessels remain strong.

Olive oil has long been recognized for its unusual fat content. This plant oil is one of the few widely used culinary oils that contains about 75% of its fat in the form of oleic acid (a monounsaturated, omega-9 fatty acid). In terms of monounsaturated fat, the closest common culinary oil to olive is canola oil, with about 60% of its fat coming in monounsaturated form. By contrast, the fat in soybean oil in only 50-55% monounsaturated; in corn oil, it's about 60%; in sunflower oil, about 20%; and in
safflower oil, only 15%. When diets low in monounsaturated fat are altered to increase the monounsaturated fat content (by replacing other oils with olive oil), research study participants tend to experience a significant decrease in their total blood cholesterol, LDL cholesterol, and LDL:HDL ratio.

Recent research studies have taken these heart-healthy effects of olive oil one step further. Olive oil's monounsaturated fat content (specifically, its high level of oleic acid) has now been determined to be a mechanism linking olive oil intake to decreased blood pressure. Researchers believe that the plentiful amount of oleic acid in olive oil gets absorbed into the body, finds its way into cell membranes, changes signaling patterns at a cell membrane level (specifically, altering G-protein associated cascades) and thereby lowers blood pressure. To our knowledge, this is the first time that the monounsaturated fat content of olive oil has been linked not only to cholesterol
reduction, but also to reduction of blood pressure. To be continued...

To learn more about Copper Hill Extra Virgin Olive Oils and Balsamic Fruit Blends visit the Copper Hill website.