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Hello everyone,
May is such a wonderful month on the coast. Our cherry trees are in bloom and my garden seedlings are soaking up the sun in my kitchen window. Meanwhile, I am still pulling leeks, chard and the occasional parsnip from my winter garden.
As spring heads into summer, we have a number of exciting changes at Sunshine Coast Olive Oil Co. Big news is that we have been invited to join the Sunshine Coast Purple Banner Tour. In honour of Mother's Day we have a 20% off special on our Ethereal Chocolate Trios which are made with our oils and balsamics. Also, some new products include an international line of sea salts, some spectacularly beautiful olive wood accessories, t-shirts with our Sunshine Coast Logo, balsamic reductions made by one of the most respected Italian Balsamic makers, and our first herbal white balsamic: oregano. We've added a new cooking class date, and have included articles on balsamic beverages and the beneficial effects of Olive Oil on arthritis. And of course, we've included some delicious recipes featuring our products.
Happy Tasting,
Fiona
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Purple Banner Tour
We are so excited to have been asked to join the purple banner tour as a business that support the arts! Our flag is now hanging outside our store and we'll be featured in the purple banner brochure along with the Sunshine Coast's amazing artists.
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The Salt of the Earth: Introducing a line of international sea salts
Every dish deserves the perfect salt! Come in to taste our Italian Truffle Salts, Hawaiian Sea Salt and Fusion flavours like Porcini Mushroom, Lime Fresco and Habanero Heat. Plus Chardonnay Fumee French smoked salt and Salish Alderwood Smoked salt (which makes an indoor grilled dish taste like it has been wood-fired!). Go to webstore
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New Flavour: Oregano Infused White Balsamic
This tart, herbal balsamic is perfect for vegetable and meat marinades and Greek Salad (recipe below).
Go to webstore
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Acetaia Dodi Balsamics and Reductions Imported from Italy
The Dodi Family has been synonymous with balsamic vinegar since 1891. We are now carrying three of their balsamics and will be hosting an Acetaia Dodi event in June. All of these balsamics are made using the traditional Solera method without any wine vinegar. Just grapes and wooden casks.
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Olive Wood Products
We are proud to share with you some gorgeous olive wood products that we purchase directly from a family in Tunisia. Productive olive trees are protected by the Tunisian government. so these beautiful bowls and salad servers are made from de-commissioned trees (i.e. no longer productive), and then the area is replanted with productive olive trees. Selling the wood products allows this family to purchase new trees that will be productive for generations to come.
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Pomegranate-Quince Balsamic is Back in Stock!
Pairs perfectly with our Persian Lime Oil for a stellar salad dressing. Add to some sparkling water for a grown-up mocktail. Find it in webstore
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The Beneficial Effect of EVOO on Arthritis
How Olive Oil Reduces InflammationWhile tasting extra-virgin olive oils in Sicily, Gary Beauchamp, PhD, director of the Monell Chemical Senses Center in Philadelphia, noticed a ticklish, peppery sensation in the back of his throat. It was nearly identical to the “sting” he’d felt when swallowing a liquid form of nonsteroidal anti-inflammatory drugs (NSAIDs), such as ibuprofen and aspirin, during previous sensory studies. Beauchamp detected a connection between olive oil and inflammation.
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Further studies revealed that a compound in the oil, called oleocanthal, prevents the production of pro-inflammatory COX-1 and COX-2 enzymes – the same way NSAIDs work.
“By inhibiting these enzymes, inflammation and the increase in pain sensitivity associated with them is dampened,” says Paul Breslin, PhD, co-author of the study. Researchers found the intensity of the “throaty bite” in an oil is directly related to the amount of oleocanthal it contains. “Stronger-flavored oils from Tuscany or other regions that use the same olive varietal, have the highest oleocanthal levels,” says Breslin.
The olive oil-inflammation study’s researchers say that 50 milliliters (ml), which is about 3 1/2 Tbsp., is equal to a 200-mg tablet of ibuprofen. Breslin points out that amount of oil has more than 400 calories – a lot if you add this healthy fat without giving up others. To avoid excess calories, use extra-virgin olive oil in lieu of other fats, such as butter.
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T-Shirts with our Sunshine Coast Logo
Last summer we had so many requests for t-shirts with our Sunshine Coast logo that we now have them available...Go to webstore
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Oro Bailen wins yet another Award
The awards keep rolling in for Oro Bailen, whose Spanish Picual recently won Olive Japan’s Premier Medal (Best in Show). Get it at our webstore
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Upcoming Cooking Classes
• May 13th Asian Cuisine with guest instructor, Nadine Wong.
• June 4th Get Your Grill On!
All classes from 6:15pm - 8:45pm at a cost of $35.00 for each class.
info@sunshinecoastoliveoil.com
or call us on: +1 778-462-3088
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Tuscan Herb Olive Oil Rubbed Roasted Italian Beef and Italian Beef Sandwiches
Needed for this Recipe:
Sunshine Coast Olive Oil Co. Tuscan Herb Infused Olive Oil
Ingredients:
• 5-6 pound chuck roast
• 12 cloves garlic sliced in half
• 1 teaspoon dried oregano
• 1 teaspoons dried red pepper flakes
• sea salt and fresh ground pepper to taste
• ¼ cup Tuscan Herb Olive Oil
• 2 cups beef stock or brothpickled vegetables (optional for sandwiches)
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Instructions:
Preheat the oven to 425°F. Cut 24 slits in to all sides of the roast and insert garlic slivers in to each slit. Liberally slather the roast with Tuscan Herb Olive Oil and coat with a blend of dried oregano, red pepper flakes, and salt.
Place the roast onto a rack set in a roasting pan. Roast at 425°F. in the center of the oven for 20 minutes, and then add the beef stock to the roasting pan.
Cover the roast with foil and reduce the heat to 300°F.
Slow roast for an additional 3 hours covered with foil.
This roast is delicious on its own, however you can also slice it paper thin for Italian Beef Sandwiches.
Serve the warm sliced meat dunked in to the seasoned roasting broth, on sturdy rolls with pickled vegetables and or peppers and a drizzle of Tuscan Herb Olive Oil to finish.
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Ingredients:
• 4 cups leftover bread cut into 1inch cubes
• ½ cup Sunshine Coast Olive oil Co. Wild Mushroom & Sage Infused Olive Oil
• 1 tablespoon of Sunshine Coast Olive Oil Co. Wild Porcini Fused Salt
• ½ teaspoon fresh ground pepper
Directions:
Preheat the oven to 375°. Cut fresh or day old French bread in to 1" cubes. Don't bother removing the crust, it adds texture.
In a large bowl, toss four cups of bread cubes with ½ cup of Wild Mushroom-Sage Extra Virgin Olive Oil, 1 tablespoon of kosher salt and ½ teaspoon fresh ground pepper.
When the bread is evenly coated, place the cubes on a rimmed baking sheet on the middle rack of the oven.
Bake for 35 minutes, stirring a couple times to ensure even browning.
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Agnolotti Uovo Con Tartufi
Agnolotti uovo con tartufi is just a fancy pants way of saying, "egg ravioli" with truffle. Beyond its' alluring name which rolls off the tongue, this pasta dish is absolutely delicious and its' simplicity highlights our amazing truffle oil.
Needed for this recipe:
• Sunshine Coast Olive Oil Co. White Truffle Oil
• Flaked Sea Salt imported from Sardegna (available in store)
Ingredients:
For The Pasta
• 2 Cups Flour
• 3 large, fresh eggs
For the Filling
• 12 large, fresh egg yolks
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For the Sauce
• 1 stick (80z.) good quality salted butter
• ¼ cup thinly sliced shallots
• 1 tablespoon white truffle oil
• Sardegna Flaked Sea Salt
• Fresh cracked white pepper to taste.
I mix pasta using my bread maker set on the dough setting. If you have a bread maker, you can substitute regular flour for semolina flour (which is too granular if you make your dough without a machine).
Roll the pasta sheets up to the 7th setting on your pasta machine or as thin as possible by hand with a rolling pin. Place a large pot of heavily salted water on to boil. Carefully place the whole egg yolks in the center of the sheet, allowing for at least 1" of space around each. Wet the edges around each egg yolk with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis.
Place finished raviolis on a dry, clean towel or parchment paper. Once all the raviolis are assembled, in a large sauté pan sauté the thinly sliced shallots in butter over medium heat. Begin to boil the raviolis in small batches for 2½ to 3 minutes per batch. Flip them to cook on both sides. Remove the thoroughly drained raviolis to a large serving bowl.
Allow the butter in the sauté pan to bubble until just barely golden. The shallots should be translucent and just beginning to caramelize. Remove the pan from the heat and add the truffle oil. Mix to combine. Pour the sauce over the warm raviolis and add fresh cracked pepper and sea salt to taste. Serve immediately.
*Serves 4*
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Ingredients:
• 1 Romaine lettuce, cut into bite-sized pieces
• 1 Yellow bell pepper, diced small
• 1 Red bell pepper, diced small
• 2 medium-sized fleshy tomatoes, sliced in thin wedges
• 1/3 English Cucumber, diced medium to large
• 6 Tablespoons Sunshine Coast Olive Oil Co. Lemon Olive Oil
• 2 Tablespoons Sunshine Coast Olive Oil Co. Sicilian Lemon White Balsamic
• 4 Tablespoons Sunshine Coast Olive Oil Co. Oregano White Balsamic
• Salt and Pepper
• Feta cheese, in small cubes (I chose herb-coated feta)
• ½ jar Divina Organic Pitted Kalamata Olives
Recipe:
Wash and prepare all your vegetables. In a separate bowl, mix your oil, balsamics, salt and pepper. Pour over your vegetables and toss. Divide your coated vegetables into separate plates, then dress with olives and feta.
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For more recipes check out our website: www.sunshinecoastoliveoil.com & our Facebook Page: facebook.com/SunshineCoastOOC
Pinterest Coming Soon!
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