Tag Archives: Balsamic Vinegar

Show 543, September 16, 2023: IL Fiorello Olive Oil Company, Fairfield, CA Part One

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Ann Sievers of Il Fiorello Olive Oil Company

“IL Fiorello Olive Oil Company is a family-owned company dedicated to growing and milling the finest quality artisan olive oil. Owners Ann and Mark Sievers produce oil from their own certified organic groves. Their properties are located in Green Valley and Suisun Valley between Fairfield and Napa Valley, a still-rural area where creek-side soils allow good drainage for the trees.”

“An interactive Olive Oil Tasting is offered daily at 11 a.m., 1 p.m. and 3 p.m. Reservations are required, 14 ppl maximum. $25 per person. Enjoy a comparative tasting of IL Fiorello’s Extra Virgin Olive Oils, Co-Milled Oils, and Balsamic Vinegar Reductions. Led by their experienced staff, you will learn how to appreciate olive oils and enjoy a chef-crafted food pairing to expand your palate. Reserve ahead for Charcuterie & Cheeseboards or Soup of the Month.”

“A Farm Menu prepared by their on-site chef is available daily from 11:00 a.m. – 4:00 p.m. Reservations strongly advised.”

“A Tour & Olive Oil Tasting experience generally commences at 10:00 a.m. and are available daily. Reservations are required. The time limit is 2 hours ($50/person)”

“During the tour of the IL Fiorello organic property, the guide discusses the history of olive oil, the significance of the term extra virgin, and the production of their international award-winning olive oils. Guests visit the olive grove to look at the different olive varieties and how IL Fiorello cares for their trees. The tour continues with a visit to their state-of-the -art Pieralisi Gold olive mill, capable of milling 5 tons of olives an hour. The Tour concludes with a guided tasting of IL Fiorello’s olive oils and balsamic vinegar reductions.”

Founder and distinguished Culinary Educator Ann Sievers joins us along with Husband and Founder, Mark Sievers.

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Show 543, September 16, 2023: IL Fiorello Olive Oil Company, Fairfield, CA Part Two

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Ann Sievers of Il Fiorello Olive Oil Company

“IL Fiorello Olive Oil Company is a family-owned company dedicated to growing and milling the finest quality artisan olive oil. Owners Ann and Mark Sievers produce oil from their own certified organic groves. Their properties are located in Green Valley and Suisun Valley between Fairfield and Napa Valley, a still-rural area where creek-side soils allow good drainage for the trees.”

“An interactive Olive Oil Tasting is offered daily at 11 a.m., 1 p.m. and 3 p.m. Reservations are required, 14 ppl maximum. $25 per person. Enjoy a comparative tasting of IL Fiorello’s Extra Virgin Olive Oils, Co-Milled Oils, and Balsamic Vinegar Reductions. Led by their experienced staff, you will learn how to appreciate olive oils and enjoy a chef-crafted food pairing to expand your palate. Reserve ahead for Charcuterie & Cheeseboards or Soup of the Month.”

“A Farm Menu prepared by their on-site chef is available daily from 11:00 a.m. – 4:00 p.m. Reservations strongly advised.”

“A Tour & Olive Oil Tasting experience generally commences at 10:00 a.m. and are available daily. Reservations are required. The time limit is 2 hours ($50/person)”

“During the tour of the IL Fiorello organic property, the guide discusses the history of olive oil, the significance of the term extra virgin, and the production of their international award-winning olive oils. Guests visit the olive grove to look at the different olive varieties and how IL Fiorello cares for their trees. The tour continues with a visit to their state-of-the -art Pieralisi Gold olive mill, capable of milling 5 tons of olives an hour. The Tour concludes with a guided tasting of IL Fiorello’s olive oils and balsamic vinegar reductions.”

Founder and distinguished Culinary Educator Ann Sievers continues with us along with Husband and Founder, Mark Sievers (the milling expert.)

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Baked Ricotta Pepperonata with Herb Salad

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Baked Ricotta Pepperonata with Herb Salad by Jeanne Kelley

Recipe excerpt from:
Vegetarian Salad for Dinner: Inventive Plant-Forward Meals
by Jeanne Kelley

Cooked salads are an Italian tradition. The salads are cooked during the cool hours of the day and served cool or at room temperature for lunch or dinner later. Classic Italian pepperonata is made of sautéed peppers, onions and herbs. In this version, I use sweet mini peppers and bake them until tender along with whole-milk ricotta. Top the summery ensemble with arugula, herbs and a drizzle of good balsamic vinegar. Serve it with warm focaccia or crusty bread.

4 Servings

  • 15- 16-ounces whole milk ricotta cheese
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 pounds mini sweet peppers (box peppers), stem ends trimmed
  • 10 ounces (about 2 cups) grape or cherry tomatoes
  • ½ medium-sized red onion, cut into ½-inch thick slices
  • 16 pitted kalamata olives
  • 6 garlic cloves, chopped
  • 2 tablespoons fresh oregano leaves
  • ½ teaspoon crushed red chili flakes
  • ½ teaspoon salt
  • Balsamic Vinegar
  • 1 cup arugula leaves
  • ½ cup basil leaves

Line a strainer with cheese cloth and set the strainer over a bowl. Carefully unmold the ricotta into the prepared strainer retaining the shape of the cheese. Refrigerate the cheese uncovered for 6 hours or overnight.
 
Preheat the oven to 450°F.
 
Cut any peppers larger than your thumb in half. Toss the peppers, tomatoes, onion, olives and garlic with 3 tablespoons olive oil in a 9 x 13-inch baking dish or similarly sized pan. Make a space near the center of the pan. Carefully place the ricotta in the space and drizzle with oil.  Sprinkle the pepper mixture and cheese with, oregano, red chili and salt and season with cracked pepper.Bake in the oven until the cheese and peppers are browned and the peppers are tender, about 30 minutes. Cool until warm. 
 
Just before serving, drizzle the pepperonata with vinegar and top with arugula and basil.

Show 161, February 27, 2016: Jon Yee, enFuso, and Nicole Stimson, Beautiful Olive

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Enfuso Olive OilenFuso and Beautiful Olive are locally owned and operated Olive Oil and Balsamic Vinegar production and distribution businesses. enFuso does the R & D and manufacturing of the line of high quality artisan products.

Beautiful Olive sells the product line at10 weekly farmers markets in Southern California and are proud to represent the wonderful handmade products. enFuso is showcasing their gourmet specialty foods at the Pechanga Wine Festival.

enFuso is a 100% family-owned business based in Los Alamitos, California that produces high-quality, hand crafted artisanal California olive oil and Italian balsamic vinegar products. Their team guarantees every product is handled with the utmost craft and care.

enFuso is one of the few specialty food companies that handles their products in the following ways:

  • They hand craft their own recipes.
  • enFuso uses the highest quality base for all of their products.

enFuso uses real ingredients that come from nature – NOT artificially created in a lab.

Co-owner Jon Yee (enFuso) and Beautiful Olive’s Nicole Stimson join us.

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