From Albert Bevia:
Spring has sprung! To celebrate the season we´re making a Spring Salad
with Goat Cheese and Strawberries. This is the kind of salad you order
at a restaurant, pay big bucks and it leaves you in 7th heaven. Here is
the thing, you can make this salad at home for much cheaper and it´s
effortless to put together. This salad is loaded with different flavors
and textures, it´s sweet, it´s savory, it´s absolutely delicious. Simple
ingredients, easy to make and ready within minutes. Remember to use a high-quality extra virgin olive oil, this is what really brings all the flavors together.
Spring Salad with Goat Cheese and Strawberries
Watch Albert preparing this recipe: https://youtu.be/2KihzWjB7Qg
fresh bagged spinach
unsalted sunflower seeds
balsamic vinegar glaze
Sierra extra virgin olive oil
- Add a handful of
fresh spinach into a shallow bowl, finely dice 1/2 of a red onion and
add on top of the spinach, rinse 5 large fresh strawberries under cold
water and roughly chop them, add the cut strawberries with the onions
and spinach, season everything generously with fine sea salt and freshly
cracked black pepper
- Grab 2 ounces of
goat cheese and crumble all over the salad, grab 8 walnuts and crumble
all over the salad as well, evenly divide 2 tbsp of sunflower seeds and
add a good drizzle of balsamic glaze, top it all off with some Sierra extra
virgin olive oil, enjoy!
Introducing Miller’s Favorite
year we introduced a new offering to our Gold Series category called
Miller’s Favorite. This oil is a traditional Tuscan oil made from the
Frantoio, Leccino, and Moraiolo olives. As the name states this was our
favorite oil this year. It is a robust oil with strong pungency and
medium bitterness. Its fruity overtones include hints of artichoke,
cinnamon, green almond and green tea. Not everybody can taste these
overtones but they add a complexity that make this oil particularly
satisfying that everybody can enjoy. We made a very small batch of this
oil and we will probably run our before December.
One happy customer’s review of the Miller’s Favorite
|The best olive oil in America|
I’ve sampled countless olive oils from around the world. This and the rest of Apollo’s lineup are the pinnacle of olive oil production. Every attribute about it is perfect. It is green, pungent, and hosts a depth of flavors. It makes the majority of other olive oils taste like seed oil. The only other oil I’ve had that comes close is the oil I sampled from a micro producer in Central Italy using ancient Roman trees. I can say without any reservation that Apollo makes the best olive oil in America.
Watch Albert preparing this recipe:https://www.youtube.com/watch?v=G9V2A4U55A4
- 1/3 cup Apollo Mistral organic extra virgin olive oil
- 2 large yukon gold potatoes
- 6 large organic eggs
- fine sea salt
- black pepper
- Peel 2 large
yukon gold potatoes, rinse them under cold running water and pat them
completely dry with a dish cloth, cut each potato into 4 evenly sized
quarters, then cut each quarter into 3 evenly sized pieces and thinly
slice the potatoes, crack 6 large organic eggs into a large bowl, season
them with sea salt and freshly cracked black pepper and mix together
until well combined
- Heat a good
quality nonstick fry pan with a medium heat and add 1/3 cup extra virgin
olive oil, after 2 minutes add the slices of potato and mix them around
with the olive oil, mix the potatoes occasionally to ensure that they
all cook evenly, after 15 minutes season the potatoes with a generous
portion of sea salt and a little freshly cracked black pepper, mix
together to to ensure all the seasonings are evenly divided, after
cooking the potatoes for 25 to 26 minutes they should be perfectly
cooked, turn off the heat and transfer the potatoes into the bowl with
the beaten eggs and mix together until well combined
- Using the same
pan heat it with a LOW heat (very important) and add the egg and potato
mixture into the pan, using a spatula run it through the outer edges of
the pan to make sure the tortilla does not stick, you can also give the
pan a quick shake here and there to ensure it is not sticking, after 4
minutes place a plate that is bigger than the pan over the pan, put one
hand over the plate and with the other flip the pan, slide the uncooked
part of the tortilla into the pan and cook for another 4 minutes, using a
spatula you want to compact the tortilla from the outer edges to give
it that classic rounded edge, after a total cooking time of 8 minutes (4
minutes per side) remove the pan from the heat and transfer the
tortilla de patatas into a serving dish, enjoy!
pleased to share the news we received on March 21, 2019:
“Congratulations Apollo Olive Oil has been awarded The Los Angeles International Extra Virgin Olive Oil Award of Excellence given in honor of our 20th Anniversary Celebration. This award is given to producers who have achieved excellence in the production of olive oil and have received a Gold Medal Award or Silver Medal Award in 10 or more Los Angeles International Extra Virgin Olive Oil Competitions.
We are truly grateful to you for your support and want to congratulate you on your dedication and passion to produce high quality oils of outstanding taste, character and complexity. We are honored to have your oils in the Los Angeles International Competition for ten years and more and have done our best to promote and showcase your oils. Apollo Olive Oil has received a Silver Medal or better in all 20 of our competitions – we so appreciate your support.”
Watch Albert preparing these tapas: https://www.youtube.com/watch?v=5TMitAMr5Xg&t=3s
- 1 baguette
- 2 cloves garlic
- 3 ripe tomatoes
- 1/4 cup Apollo ¨Sierra¨ organic extra virgin olive oil
- 1 tin Spanish anchovies
- pinch sea salt
- pinch black pepper
- handful fresh parsley
Our New Oils Are Available Now
and milled in December 2018, the new oils are in the bottle and ready
early this year. This olive harvest was challenging all over Northern
California, with no crop worth picking in many areas. The wide-spread cause seemed to be a late frost that damaged the
immature flower buds. Fortunately, most of our hillside orchards
escaped the worst, but the harvest costs were significantly higher.
Although the price of our oils has been stable for nearly a decade,
costs have been steadily increasing for the last 6 years. This year however, we’re
compelled to raise the prices 10%. Fortunately, you’ll find that they
are still at or below the usual price for high quality, organic extra
virgin olive oil.
though it was a tough year, we’re thankful that the new oils meet the
same excellent quality standard that Apollo is renowned for. In fact,
one barrel was so nice, Gianni called it the “Miller’s Favorite” and we
added it to the Gold Series. The supplies are very limited, so if you’re
interested, be sure to order it early.
Watch Albert Bevia preparing this salad: https://www.youtube.com/watch?v=ZWK9DyhO7Vo
FOR THE VINAIGRETTE
1/4 cup extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp fresh lemon juice
1/2 tbsp Dijon mustard
1 tbsp agave syrup
1 clove garlic
pinch sea salt
pinch black pepper
A study, recently published in the JAMA Network Open, presents the first randomized clinical study of the MedDiet done in the US. While the MedDiet has long been known to be heart-healthy, the researchers wanted to learn more specifically, why it is healthier. 25,000 women were followed for 12 years, divided into three groups based on how closely they followed the MedDiet. After 12 years the group that followed the MedDiet the closest showed a 28% lower risk of cardiovascular disease. The primary factors for reduced risk were decreased inflammation, better glucose metabolism, and lower weight. Other factors contributing to the better results were lower blood pressure, and lower lipid levels. A great thing about the MedDiet is that it is very easy to follow and very tasty as well.
With Apollo Olive Oil, you can send gifts by entering your good wishes in the message box during the checkout process and we will send your gift with a nicely printed card in our standard 100% recyclable packaging.
Now, in keeping with our Holiday tradition, when you place an order over $100 just enter the SUPERSAVER coupon code for a 15% discount. That’s a perfect way to stock your pantry AND do your holiday shopping.
Our gift to you: A 15% savings PLUS free shipping on any order over $100 by using the coupon code SUPERSAVER.
Good from Today through New Year’s Eve!
Harvest is Here!
Harvest has begun and it will come to a conclusion at the end of December. We blend our oils in January, then we bottle in February and the new oil is available in March.
Harvest is Here
Harvest has begun and it is a busy and exciting time. Many Califonia growers are reporting very low crop levels. Even though olive trees have a tendency to alternate between low and high crop levels year to year, this year is worse than normal. The reason seems to be a warm February followed by a March frost that caused the trees to drop the flowers that turn to fruit. This primarily happened in the valley region. Since we are at a 2000 foot elevation we were not as affected. We are trying hard to not let this act of nature decrease supply or raise prices. We care for our own trees and also buy olives from local farmers and some of them seem to have scraped by. We will not know until harvest is done in December but we are very hopeful.
“The Predimed (Prevencion con Dieta Mediterranea) Study, Based in Spain, has changed the way we look at health benefits of extra virgin olive oil in the Mediterranean Diet. … The groups on the Mediterranean Diet supplemented with extra virgin olive oil and with nuts saw a 30 per cent reduction in rates of heart disease.” From the book,The Olive Oil Diet by Dr. Simon Poole and Judy Ridgway