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We’re very excited for the annual Sierra Oro Annual Farm Trail
Tour. Calolea will hold it’s farm open Saturday and Sunday from 10-5PM.
Our Olive Oil tasting bar will be open along with our Gift Shop. Our Chef
Producer Michael Keller will once again be preparing specialty food pairings
with our Calolea Olive Oils, and featuring local produce. The Grass Roots
sounds from Grass Valley’s own “Ragged but Right” will be jamming both days
along with some special guest vendors. We suggest you buy your tickets soon
for the 2 day tour, you’ll get your money’s worth for sure!! If you are only interested
in our Calolea Farm, that is fine too, there will be a $5.00 entry fee. We look forward
to seeing you out at the Farm. 68 Tennessee Lane Marysville, CA. (It’s actually Bangor, but
officially Marysville for GPS)
5 Benefits of Extra Virgin Olive Oil
Staying healthy is the desire of every person and consuming products that will help you achieve is the wisest thing you can do with for you general wellbeing. Extra virgin olive oil your ideal choice and the answer to maintaining healthy living and keeping any lifestyle disease at bay. Extra virgin olive oil is made by crushing and extracting the juice from olives. It has nutrients that are essential for promoting healthy living and their production do not require industrial refining or the use of chemicals, and it’s also produced at temperatures that will not degrade. According to Sfoodle below are five benefits of using Extra Virgin Olive Oil and they include:
1. Large Amounts of Antioxidants
Extra Virgin Olive Oil (EVOO) contains huge amounts of antioxidants enzymes which help in controlling free radical chain reactions. Although our body produces antioxidants enzymes, their production diminishes as you age and EVOO supplements the antioxidants to keep your body healthier. The control of free radical ( a form of metabolite) which is produced as a result of energy production and normal metabolism and are considered to be highly reactive. Free radical reactions are the main disruptors of DNA structure and maintenance, and they are responsible for serious diseases such as cancer and Alzheimer. Boosting your antioxidants enzymes in your body is, therefore, important, and Extra Virgin Olive Oil is a great source of antioxidants.
2. Rich in Healthy Monounsaturated Fats
Extra Virgin Olive Oil has abundant amounts of monounsaturated fats which have health benefits when eaten in moderation. Monounsaturated fats are fat molecules with one unsaturated carbon bond and are commonly liquid at room temperature. These fats contain vitamin E and have been proved by scientists through various studies to have a significant effect in lowering bad cholesterol levels as well as stroke and heart diseases. Extra Virgin Olive Oil is a great source of monounsaturated fats in large quantity and a diet containing EVOO is highly recommended.
3. lowers cholesterol and blood sugar
Extra Virgin Olive Oil improves insulin levels which are a hormone that converts glucose into energy in our bodies and therefore lowering the blood sugar. EVOO lowers low-density lipoprotein (LDL) which is a bad cholesterol type and is linked with harmful effects such as heart attack, atherosclerosis and blood clots. By lowering cholesterol and blood sugar, EVOO helps in lowering harmful effects of excessive glucose and cholesterol in our bodies.
4. fights off cancer
A recent study by scientists has proven that Extra Virgin Olive Oil contains Oleocanthal, which is a chemical made from crushing olive to get pulp that is then pressed to extract oil. Oleocanthal prevents many types of inflammations which cause cancer formation by interfering with the formation process and killing cancerous cells
5. Helps to lower blood pressure
Studies have proved that by consuming diets with Extra Virgin Olive Oil, hypertensive patients can reduce their dosage of drugs by almost 50%. EVOO contain polyphenols which are antioxidants responsible for lowering the blood pressure in human body.
Extra Virgin Olive Oil has excellent health benefits that every human being should consider having a diet with this type of oil because its health benefits have been proved by qualified scientist through the actual studies.
We’re excited to announce new Calolea items available in San Francisco International Airport and Oakland Airport. It’s always nice to be able to purchase some local California “Award Winning” products after Security that you can bring home or surprise your friends and family with a fabulous
gift from Calolea Olive Oil. The newest items that have been selected is our very popular Body Lotion/Conditioner, it’s organic and has a lemon/peppermint essential oil scent, many our customers use it for hair styling, it’s very multi functional. They have also added our 18 year
aged strawberry Balsamic Vinegar to pair with our Newly Awarded 2016 “Gold Medal” Mission Olive Oil and our Silver Medal winner, Meyer Lemon Olive Oil. 
2016 Awards just released from:
The California State Fair Olive Oil Competition and Fresno’s “Big Fair” SJVOOC, if you haven’t
tried these two varieties now is a terrific time to place an order and experience the Best!!
This is a delicious recipe from our most creative friend Winter Rosebud, Enjoy her story and recipe!! “I thought I’d share my Caesar Salad dressing, as it is something I’ve been obsessed with for years and spent a good amount of time altering. I grew up going to Tijuana and eating the real thing, tossed table side at Caesars Hotel. When we where not making that trip, the Long Beach Yacht Club did a pretty close comparison, but this was back in the 70’s and I cannot contest to what they serve now 🙂 It really makes me crazy that the bottled stuff tastes nothing like Caesar dressing at all and in my opinion it is a crime!”
1 large head of organic romaine, washed and torn by hand into bite size pieces.
2 large cloves of fresh garlic, pressed or minced
1/4 cup Mission Blend Olive Oil (yes, we have used the Meyer Lem oil for this, its great too!)
Juice of one lemon (maybe more, depending on your lemon)
2 anchovy filets, minced. I do use a bit more sometimes, because I love anchovies!
1 large raw egg. (my mother used to coddle the egg and many people do that. I think it comes out gloopy.)
Lots of fresh black pepper.
Lots of fresh grated parmesan. I use at least 1/2 cup tossed in and more sprinkled on top 🙂
Please do not use any salt, until after you have tossed and tasted your salad. The saltiness from the cheese and anchovies is usually enough for us and the idea of this salad is to enjoy the simple flavors of quality ingredients!
Whisk olive oil, egg, lemon juice, garlic, some pepper and anchovies in a bowl until well mixed and frothy. This should taste lemony and slightly salty.
In a wooden bowl, add your torn romaine, then drizzle on your dressing, toss gently. Now start adding in your grated parmesan and tossing gently, until the dressing and cheese starts to bind to your leaves. Add more black pepper, your homemade croutons and toss gently again. Sprinkle lightly with more cheese and serve in wooden bowls.
If you are a true Caesar Salad junky like myself, you will have purchased a really good wooden salad bowl set, that you use only for this salad. A good wooden Caesar bowl becomes seasoned after multiple uses and should never be washed with soap, just as you would care for a good cast iron skillet 😀
NOTES: *Use whole anchovies, packed in olive oil and mince them yourself. Many “classic” recipes call for anchovy paste and I feel it tends to be way too salty.
*Use a good quality Parmesan cheese and do not use anything pre-grated. My favorite is the Stravecchio they sell at Trader Joes!
*Homemade croutons! ONLY. Store bought are too greasy, salty and dense. We use a soft french loaf, cubed and light tossed in Calolea Mission Blend and a couple cloves of pressed garlic, them baked on a sheet in the oven at 350 for 15 minutes. The inside of the crouton should still be a bit soft.
*GOOD olive oil. The Mission Blend by Calolea, adds the perfect buttery touch and is light enough to not weigh down your salad. I also must mention, this 2015 harvest we just received is DELICIOUS!!!
We’ve added a new Per Item shipping choice for Single Item Purchases.
You can now try one bottle of either 250ml or 500ml or our body products
for just a flat $6.00 Rate. Your larger purchases are still a great value
with our Fedex Ground rates, as we only charge the 
Fedex fee, no shipping or
handling fees added. Thank you for shopping with us and we are always looking
for options to make it more affordable for you to order from us!!
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 Parmes
an.
Enjoy!!
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
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.
Bon Appetit!
