Mistral

Our Mediterranean influences are many: Gianni is Northern Italian, Steven lived in Greece for three years and Sicily for two, Pablo has traveled extensively throughout the Mediterranean. 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 the great enhancing oil, making all simple, flavorful ingredients more fully what they already are. Use it to replace butter or other oils in sautéing, baking or grilling (grilled cheese sandwiches and quesadillas take on another dimension).

Mistral Recipes

1. Pablo's Tomato and Mushroom Bruschetta
2. Caprese Salad
3. Pablo's Halibut with capers, potatoes and home-made mayonnaise
4. Meredith's Sauce Gremolata
5. Meredith's Cherry Cake
6. Panzanella
7. Oven-Baked Salmon
8. Gideon's Terrine de Lapin a la North Yuba
9. Geraldine's Beet, Walnut and Goat Cheese Salad
10. Pan-roasted Asparagus
11. Summer Citrus Salads
12. Spaghetti Prepared with Garlic, Oil, and Hot Pepper
13. Carrot Cake

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