Recipes with Olive Oil – Mistral
Our Mediterranean influences are many: Gianni is from Italy, and Steven lived in Greece and Sicily for many years. But our first deep immersion in olive oil production was in Provence, where Steven apprenticed at Le Moulin Cravenco in 1997. Our Mistral, an oil of great finesse and roundness, maintains the legacy of that beginning.
Mistral is a great enhancing oil, making all simple, flavorful ingredients more fully what they already are. It is the ideal oil for bread dipping (ciabatta, pugliese, or french baguette are the best breads). Use it to replace butter or other oils in sauteing, baking or grilling (grilled cheese sandwiches and quesadillas take on another dimension). It is also great used raw on fresh green salad, or even on cold seafood dishes, especially shrimp and crab. It is excellent if you want to make your own mayonnaise!
- Shrimp Meat and Arugula Salad
- Spaghetti with Clams
- Penne Pasta with Zucchini
- Veggie Omelette
- Tomato and Mushroom Bruschetta
- Halibut with capers, potatoes and home-made mayonnaise
- Sauce Gremolata
- Terrine de Lapin a la North Yuba
- Beet, Walnut and Goat Cheese Salad
- Pan-Roasted Asparagus
- Summer Citrus Salads
- Carrot Cake
- Cherry Cake