First Annual SJV Award-Winning Olive Oils and Vinegar Festival Sept. 10 in Modesto
The San Joaquin Valley Award-Winning Olive Oils and Vinegars Festival will be held on Sept. 10 at the McHenry Mansion on the south lawn in Modesto. Sponsors plan to hold the event annually.
The McHenry Mansion is located on the corner of 15th and I streets and the event will be from 11 a.m. to 2:30 p.m. Admission is free. This will be a chance for the public to meet eight olive growers and taste their award-winning olive oils and vinegars. Visitors will also learn how to cook by replacing butter and other saturated fats with olive oil, along with flavored olive oils. All products will be available for purchase, organizers said in a news release.
Some of the participants include:
• Bava Family Grove of Escalon with olive oil tasting • Bozzano Olive Ranch of Stockton with one olive oil for tasting with Kani Jahnke • Bray Vineyards of Plymouth with one olive oil along with wine tasting with John Hoddy and Robin Bray • California Gold Olive Oil of Oakdale with one olive oil for tasting with Kevin Tazalaar • Coppetti Olive Oil of Modesto with one olive oil for tasting with Holley Coppetti • Nick Sciabica and Sons of Modesto will bring six of their most popular olive oils, including basil, garlic, jalapeño for tasting, and lavender olive oil, along with cookbooks. • Parenti Olive Oil of Valley Springs will have one olive oil for tasting with Luca and Linda Parenti. • Sonora Gold of Sonora with one olive oil for tasting along with lavender oils and sprays from Rancho Torales with Joy and Sandy Severin • Sparrow Lane of Ceres will have 16 domestic vinegars (from blackberry to walnut), two imported aged vinegars from Italy, and four olive oils (three will be flavored) for tasting with Tony Fillicelli • The Olive Oil Pantry & Tasting Room of Manteca with several olive oils and vinegars for tasting with Arnie Kaufman
Author Richard Calhoun will have his "California Olives, Olive Oils, and Vinegars" book available for signing, along with two other books, "Breakfast Around the World" with more than 500 breakfast recipes, "The Butterfield Messenger," an adventure ride from Missouri to California in 1858.
Flavored Olive Oil - News
This will be a chance for the public to meet eight olive growers and taste their award-winning olive oils and vinegars. Visitors will also learn how to cook by replacing butter and other saturated fats with olive oil, along with flavored olive oils.
For example, try them with figs, apricots, Gorgonzola or goat cheese and salad greens tossed in olive oil, fresh lemon juice, salt and pepper. Or mix them with yogurt, fresh grated ginger, banana, papaya and slivered almonds.
This will be a chance for the public to meet eight olive growers and taste their award-winning olive oils and vinegars. Visitors will learn how to cook by replacing butter and other saturated fats with olive oil, along with flavored olive oils.
Heat olive oil in large skillet. Add chopped onion and sauté until soft, about 5 to 8 minutes. Add all of the chopped peppers and minced hot pepper. Sauté another 5 or 6 minutes, until peppers are crisp-tender. Add 1 tablespoon paprika and salt and
Steamed with a little sesame or olive oil, the chives make a fine side dish by themselves. Lemon balm -- Said to have healing properties, this herb in the mint family smells like lemon more than it tastes like it. It can make a fine addition to salads
lemon olive oil « incredible crunchy flavor
I’ve never before been one for flavored olive oils really, but i was given a lovely bottle of lemon shortly before leaving DC and since i had used up my regular bottle of EVOO but didn’t want to buy a new one and move it, i opened the lemon. i figured i’d use it as regular, what damage could a little lemon flavor do?
well, i’m converted. now in a lot of recipes, i use it instead of regular oil (although i wouldn’t recommend sauteing in it because the heat messes with the flavor). especially salad dressing.
i can’t get enough of this recipe:
salt champagne (or other mild) vinegar
i’ve been eating it on salad with chickpeas and cherry tomatoes all week at work, and it’s really lovely. the lemon flavor is subtle, but definitely there, and pairing it with the veggies is unexpected but works really well.
one other thing, and you’ll need to trust me on this one… last weekend i was making blueberry pancakes, but i realized i didn’t have a”neutral” (flavorless) oil (like canola or vegetable) to grease the skillet (because i tossed a bunch of staples before the move). i used the lemon and it didn’t make the pancakes taste like olives at all. just lemon!
i’m wondering if i should branch out to other flavored oils, too…
I was at the Flower Festival at the National Cathedral in late spring and stumbled upon an artisanal oil and vinegar stand. I spent far too much money there, but two of my favorite finds were a blood orange olive oil and a sauvignon blanc vinegar. Put them together and you have the BEST vinaigrette I’ve had in a while. It also works well with certain veggies – saute some chard and add a few drops. Love it.
RT @: @ I also enjoy flavored olive oil with like rosemary, basil, garlic etc... for POW! YUM
@ I also enjoy flavored olive oil with like rosemary, basil, garlic etc... for POW!
Quick dinner: shrimp w/ veggies sauteed in lemon evoo+splash of peach balsamic vinegar! Amazing! 
@ no miracle whip. I have olives, pickle flavored Pringles and umm olive oil.
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