Farmers' Markets Archives | Calolea Olive Oil

Easy Pesto Recipe

Posted on June 22, 2018April 13, 2020

It’s that glorious time of year when you can buy the freshest Basil and produce from your local Farmers’ Markets, farm to fork and right into your mouth!! Please try our olive oil pesto recipe. You can find our olive oils and basil at the following Farmers Markets.

Pesto

4 bunches of Basil
16 oz (500 ML) CALOLEA OLIVE OIL
3/4 lb. Walnuts
3 cups Parmesan
2 Tbls. Salt
2 Tbls. White Pepper
Juice of 3 Large Lemons

Blend in Cuisinart

Variation: for any garlic lovers, try it with our Garlic Olive Oil instead!

2019 Awards From Around the World

Posted on June 13, 2018April 13, 2020

Calolea Olive Oil has long been supported by their local communities, for over 18 years strong!! Originally from Local Farmers’ Markets and the many specialty retail stores throughout Yuba City, Marysville, Grass Valley and Nevada City. Our olive oils have always received award recognition, and they earn California Olive Oil Council’s Seal of Authenticity for “Certified Extra Virgin” every year. This year has been a fantastic olive harvest and the award results have been Olympic Style to say the least.

Calolea Olive Oil wants to share this exciting news to all of it’s loyal customers and new customers who enjoy knowing they are buying the best quality straight from the producer, and their neighbor. Our most impressive award this year for our Tuscan Olive Oil is a “Gold” medal from Japan, with over 611 Extra Virgin Olive Oil entries from 21 countries!! Los Angeles International Olive Oil competition is the 5th largest in the world and awarded our Tuscan Olive Oil a “Best in Class” Gold medal, 658 entries with only “29 Best of Class” awards received. California Olive Oil Council OO Competition also awarded our Tuscan Olive Oil a “Gold” medal, along with silver medals for our favorite varieties of Mission and Manzanillo Extra Virgin Olive oils.

We’re proud to grow and produce the finest award winning olive oils and share them with our devoted customers who already know they are buying some of the best olive oil in the world right here in Yuba, Sutter, Butte and Nevada Counties.

You can find our Olive Oils to purchase and taste every Saturday in Grass Valley at the NCCGM (North Star House) Nevada City Farmers’ Market, Auburn, Yuba City, Sunnyvale, and Carson City Nevada. There are many seasonal weekday markets too. Our local retailers Sunsweet Growers Store, SPD, Briar Patch, The Wooden Spoon and J.J. Jacksons stock our products throughout the year for your convenience. Visit us at one of the many Farmers Markets we attend.

Calolea Olive Oil Article from The Union

Posted on November 2, 2016November 2, 2016

http://www.theunion.com/entertainment/activities-and-events/patti-bess-olive-oils-a-taste-of-the-foothills/

Habanero Olive Oil- Just Released!!

Posted on February 20, 2015February 20, 2015

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

Roasted beets and sautéed beet greens By Winter Rosebudd for Calolea Olive Oil

Posted on November 8, 2014December 4, 2014

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.