Our Hottest Habanero Olive Oil is Back!! You asked us for Hot and we listened, last years production went over entirely
well as we sold out very early in the season, we produced more this year and hopefully it will last until next years harvest!
Club members will receive Habanero oil in their next shipments.
This oil is HOT!! Please use sparingly mixed in sauces, condiments, marinades, mustards or drizzled over soup.
You can place your orders at www.calolea.com Or at our
local farmers markets. Auburn, Roseville, Sunnyvale, SF & Kaiser/ Oakland
Soak white beans overnight in water, drain them and place back in the pot
to boil with water. Cook large, mild Italian Sausage links and brown on all
sides, finish with a cup of beer and cover pan until beer has reduced by half.
Dice celery, onions, carrots, garlic, mushrooms and saute in Calolea Mission
olive oil until almost cooked. One hour before beans are finished cooking add
sauted vegetables, one bunch of uncooked Kale chopped, chicken stock and 2 cans
of diced tomatoes.
Once sausage has rested slice them thinly and add to soup, if more liquid is needed
add chicken stock. Cook until beans are done. When serving, finish soup with
a healthy pour of Calolea’s “Olio Nuovo” Mission Olive Oil and Parmesan.
Free Red Organza gift bags while supplies last, please mention in the comments if you’d like one.
Spa gift set
Join us at the Calolea Olive Oil Tasting Room for our “Olio Nuovo” Fresh Pressed 2015 Release and a little shopping from “Sparkles and Spurs Cowboy Boutique”. Time to treat yourself to some “Award Winning” Olive Oils, Chic Western Bling, Balsamic Vinegars and bath & body products. The lovely 20 acre historical Olive Orchard is a wonderful place to start celebrating the upcoming “Love” Holiday as well! Valentine’s Day is just two weeks later. Don’t you deserve a little something for yourself? Oh, and appetizers and libations will be served, of course!!
Complimentary organza gift bags with your purchases and on line orders as well, please
make a comment that you would like an organza bag for on line orders.
Saturday January 31st: 11:30-4:30PM
68 Tennessee Lane
Bangor, CA. 95914 (Near Oroville, Marysville, Yuba City, Chico, Grass Valley)
OLIO NUOVO: FRESHLY PRESSED OLIVE OIL
First-Press New Harvest Olive Oils, Air-Freighted ASAP
Olio nuovo is the first extra virgin olive oil to be released each year, meant to be enjoyed
as soon as it comes out of the centrifuge. These freshly pressed oils are vibrant green in
color, with silken texture, robust, spicy flavor and aromas of artichoke, black pepper,
green apple and freshly cut grass. In short, olio nuovo is olive oil in its most intense, raw state… the ultimate condiment. Use it lavishly and as soon as possible.
Doering’s Mandarins 50th year Celebration!! Saturday December 6th 10AM- 5PM HWY 99 Oroville
Victorian Christmas 2014 in Downtown Nevada City
Wednesdays- 5-9PM 10 & 17
Sundays 1:30- 6PM
Yuba City Stroll on Plumas Street Downtown.
December 13th 2 PM-9 PM
This is a “Shop Local Saturday” shopping event Nov. 29th at all the farms on the farm trail FREE. Come get your local holiday gifts from Butte County Farms and Wineries! Special deals will apply. Visit www.sierraoro.org for details!
We’ve been getting many inquiries about the upcoming Holidays and thought you’d like
a little refresher on our gift sets.
Deluxe Branded Gift Box $48.00
Small Gift Box, (Standard or Flavored) $38.00
Spa Gift Set $50.00
Please use this promotion code for 10% off of any of our products mk10off at www.calolea.com
Calolea will have their Mandarin Balsamic for this event only!!
Stop by and see Mary Pierce for a taste.
$5.00 seniors (age 60 and over)
Kids under 12 free
Active Military (with ID) Discount $5.00
(Parking provided by Gold Country Fair)
There is nothing like fall root vegetables drizzled with good olive oil and roasted. Simple as that!! I must admit, this recipe was inspired by Martha Stewart’s baby beet recipe. She uses a mix of different colored baby beets, but I prefer the big fat red ones, they are sweeter! I understand there are quite a few beet haters out there, but let me tell you, I have converted a few haters with this recipe. Most beet haters grew up with their mothers serving them slimey canned beets and in my opinion, that is not food.
Please go buy some fresh organic beets from your farmers market and be sure the greens on top are nice and fresh. Preheat the oven to 350. Wash them well, the beets and the tops. Cut the tops off, and reserve the greens and a few inches of the stems.
You can scrub the beets or peel them, then cut them in 3/4″ thick wedges. Chop up your greens coarsely, with the stems and set aside from the beets.
Toss the beet wedges in a bowl with a big drizzle of Calolea Tuscan Blend. Spread them onto a big piece of foil and toss a pinch of course sea salt and fresh ground pepper on top. Stick them in the oven about 25-30 minutes until fork tender.
Preheat a large skillet to medium/high with a couple tablespoons of olive oil. Put your chopped greens and 2 cloves of minced garlic on top.
Let them settle for about a minute, then splash in one tablespoon of water and one tablespoon of balsamic vinegar, salt and pepper to taste. Gently turn the greens a couple times with tongs, reduce heat to medium low and cover for 10 minutes, stirring occasionally.
Serve the beets nestled on top of a bed of greens and sprinkle with crumbled gorgonzola.
We have done these with a big spoonful of fresh Burrata cheese on top and they where even better. Drizzled with Calolea Blood Orange Olive Oil and Calolea 18 yr. aged Balsamic Vinegar, of course! This dish goes great with a simple roasted chicken and a fluffy green salad.