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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!
Mistral Recipes
1. Shrimp Meat and Arugola Salad
2. Spaghetti with Clams
3. Pasta with Zucchini and Mint
4. Veggie Omelette
5. Pablo's Tomato and Mushroom Bruschetta
6. Mayonnaise
7. Pablo's Halibut with capers, potatoes and home-made mayonnaise
8. Meredith's Sauce Gremolata
9. Panzanella
10. Gideon's Terrine de Lapin a la North Yuba
11. Geraldine's Beet, Walnut and Goat Cheese Salad
12. Pan-roasted Asparagus
13. Summer Citrus Salads
14. Carrot Cake
15. Meredith's Cherry Cake
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