Beyond the Ranch

Seattle Wine and Food Experience 2017

“Welcome to Slo Cal. A place where slow will set you free.” - http://www.slocal.com Nestled in SLO county, in the heart of Paso Robles, California, lies the beautiful Pasolivo Ranch...

Seattle Wine and Food Experience 2017

“Welcome to Slo Cal. A place where slow will set you free.” - http://www.slocal.com Nestled in SLO county, in the heart of Paso Robles, California, lies the beautiful Pasolivo Ranch and the new downtown Pasolivo location. Blessed by a combination of temperate Coastal weather and rich, fertile soil, we have been producing award-winning olive oil and welcoming visitors to our orchards and tasting room for over a decade. Seattle comes to Pasolivo The central coast of California is adapting and adjusting to a busier population and, with that, comes positive changes. As of April 13, 2017, Alaska Airlines has announced direct flights from Seattle to San Luis Obispo. This process has taken more than a year to complete and we are happy to have this opportunity! “One of the areas we all know we have the opportunity to enhance here is our technology sector, and Seattle is a big tech area,” –San Luis Obispo County Supervisor, Adam Hill Click HERE to read the full details and article about how this decision came about. Pasolivo comes to Seattle With this huge announcement, we thought now would be the perfect time to visit Seattle and show Seattle what Pasolivo is all about. We had the opportunity to attend the 9th Annual Grand Tasting Event for the Seattle Wine and Food Experience, in which we provided California olive oil tastings to the public. The tasting included our award-winning olive oils, unique salt and seasoning blends, and vinegar combinations. Marisa and Eleanor speaking with vendors at The Seattle Wine and Food Experience Marisa and Eleanor preparing the olive oil tins for complementary tastings As part of the Seattle Wine and Food Experience, the Grand Tasting Event included The Savor Experience from San Luis Obispo County which consisted of wineries, breweries, and artisan foods. The...

20 Ways to Enjoy Pasolivo Extra Virgin Olive Oil

Extra Virgin Olive Oil from Pasolivo Olive oil is a natural flavor enhancer, meaning it will make your tomatoes taste better, your salads taste fresher, and your steaks taste richer....

20 Ways to Enjoy Pasolivo Extra Virgin Olive Oil

Extra Virgin Olive Oil from Pasolivo Olive oil is a natural flavor enhancer, meaning it will make your tomatoes taste better, your salads taste fresher, and your steaks taste richer. Don’t believe me? Try this fun experiment: Chop up a tomato, cucumber or even an apple and divide between two plates. Leave one plain and the other, drizzle with Pasolivo Extra Virgin Olive Oil. Taste the plain tomato, cucumber or apple first, then go ahead, try the one with one of our Extra Virgin Olive Oils. Now doesn’t that taste better? You’ll find it makes the apple taste sweeter and the tomato and cucumber taste richer. Pasolivo award winning Extra Virgin Olive Oil is for people who appreciate quality. You wouldn’t drink bad wine and you shouldn’t use poor quality olive oil. However, unlike wine, olive oil should not be aged, but enjoyed daily starting with breakfast all the way through dessert. Drizzle in the pan before you make your scrambled eggs, omelet or fried egg, it will make the eggs taste heavenly. Drizzle a little over the top of your eggs before serving. Mix with a little honey and drizzle on your morning toast for a healthy start to the day. For a mid-morning snack, use it on your homemade granola or oatmeal or make up a quick hummus by blending olive oil, garbanzo beans, lemon juice and garlic. For lunch it is obviously the star ingredient in your salad vinaigrette, try a teaspoon of Dijon mustard, 2 tablespoons of Pasolivo Balsamic vinegar, salt, pepper and 6 tablespoons of extra virgin olive oil. Use this for your salads or cooked vegetables. For something with a little more punch, try 2 tablespoons of lemon juice, 1 minced garlic clove, salt, pepper and 6 tablespoons Pasolivo Extra Virgin Olive Oil. Use...

10 Ways to Use Pasolivo Basil Olive Oil

Pasolivo Basil Olive Oil directly from California Pour it on some sliced or diced tomatoes. Add a sprinkle of salt and a drizzle of balsamic vinegar and enjoy an instant...

10 Ways to Use Pasolivo Basil Olive Oil

Pasolivo Basil Olive Oil directly from California Pour it on some sliced or diced tomatoes. Add a sprinkle of salt and a drizzle of balsamic vinegar and enjoy an instant salad. Cook some of your favorite pasta, drain and drizzle. Top with a few sprinkles of cheese like Parmesan or feta. Drizzle it on your fruit salad and add a scoop of vanilla ice cream or some vanilla yogurt. Slice up some fresh veggies. Heat up a pan, add a tablespoon of oil and the veggies and sauté for about 5 minutes. Turn off the heat and add another tablespoon or two of Pasolivo Basil Oil. Scramble or fry your eggs in a tablespoon of Pasolivo Basil Oil and add another tablespoon of when the eggs are cooked. Combine numbers 4 and 5 for a delicious frittata. Sauté you vegetables in Pasolivo Basil Oil, add a tablespoon of Pasolivo Basil oil to an oven safe 3 quart dish. Place the vegetables in the dish, add 12 eggs slightly beaten, a sprinkle of salt and a cup of grated cheese. Bake for 35-40 minutes at 350 or until the filling is just set. Remove from oven, let cool and add another drizzle of Basil Olive Oil. Add a little to your Bloody Mary to make everything taste that much better. Use it instead of Mayo on your next sandwich Drizzle it over your minestrone or vegetable soup for a lovely basil flavor boost. Use it like we do by mixing it in equal parts with our Tuscan Balsamic Vinegar. Then use it as a salad dressing, dipping sauce for vegetables and bread, or marinate your chicken, pork or fish for 30 minutes before cooking.

Pasolivo Inspired French Macarons

This delicate and tasty dessert is inspired by the flavors of fall. Classic Macarons are filled with Pasolivo Tangerine Olive Oil, pumpkin butter, and the Pasolivo Sugar and Spice Blend....

Pasolivo Inspired French Macarons

This delicate and tasty dessert is inspired by the flavors of fall. Classic Macarons are filled with Pasolivo Tangerine Olive Oil, pumpkin butter, and the Pasolivo Sugar and Spice Blend. These Macarons with impress all your guests at you next gathering! Macarons Ingredients: 2/3 cup almond meal or ground almonds 1 ½ cups powdered sugar 3 large egg whites, room temperature 5 Tbsp. granulated sugar 1 tsp. Vanilla extract Directions: Preheat the oven to 280 degrees and position 2 racks in the lower section of the oven. Line 2 baking sheets with parchment paper. If your almond meal is very coarse, grind it with the powdered sugar in a food processor until fine. Sift the almond meal-powdered sugar mixture twice though a mesh sieve. Place egg whites in a bowl of a stand mixer (or use a hand mixer), and begin to beat on medium-high. When the eggs are frothy, gradually add granulated sugar 1 Tbsp. at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters. Gently stir in the vanilla extract. Be careful to not overbeat the meringue. Add half of the sifted almond mixture, and gently fold into the meringue using a flexible silicone spatula. Lift from the bottom, up and around the sides, and towards the middle, being careful to not over agitate the meringue and lose too much air. Once the almond mixture is predominately incorporated, add the second half and repeat the folding motion. When the almond mixture is just incorporated, you will need to transform the batter in the appropriate texture. Using the spatula, “Punch” down on the center of the batter, then scrape more batter from sides to the center, and punch again. You will need to repeat this...

A Delicious Summer Combination

We asked Chef Elizabeth Whitt to share what Pasolivo favorites she has been using in her kitchen this month. She’s stocked her pantry with California Blend Extra Virgin Olive Oil,...

A Delicious Summer Combination

We asked Chef Elizabeth Whitt to share what Pasolivo favorites she has been using in her kitchen this month. She’s stocked her pantry with California Blend Extra Virgin Olive Oil, Blackberry Balsamic Vinegar, and Lemon Pepper Spice Blend. Below are her suggestions for how you can use this winning combination at home: Looking for a new marinade for the next BBQ? Place 2 pounds of chicken or steak in a re-sealable bag, add 1/4 cup California Blend Extra Virgin Olive Oil, 2 tbsp. Blackberry Balsamic Vinegar, 1 tbsp. Lemon Pepper Spice blend, and salt to taste. Let marinate at room temperature for 30 minutes then grill until done. Try this combination as a sauce over baked fish or pork and roasted potatoes for a quick summer meal. Mix ½ Cup California Blend Olive Oil, 1/3 Cup Blackberry Balsamic Vinegar,1 ½ tbsp. Lemon Pepper Spice Blend and salt to taste. This versatile combination is great in summer side dishes, especially coleslaw and potato salad. Drizzle over goat cheese or mozzarella with slices tomatoes or cucumbers for an easy summer salad.

Tips for Searing Perfect Scallops

The most important factor is the type of scallops you are using; dry scallops or wet scallops. Wet scallops, as their name suggests, are soaked in water and usually chemically...

Tips for Searing Perfect Scallops

The most important factor is the type of scallops you are using; dry scallops or wet scallops. Wet scallops, as their name suggests, are soaked in water and usually chemically treated to preserve them longer. This means they absorb and retain more water which will hinder the browning process of the scallops. Dry scallops are the ones you want to use to achieve a nice brown crust. Dry scallops are not chemically treated and are not soaked in water. Their flavor is therefore more pure and concentrated but their shelf-life is shorter so eat them fast. Another important step in cooking scallops and other seafood is to not wash or rinse the scallops. Thirty minutes prior to cooking just place them on a paper towel lined plate and cover with another paper towel on top. If they are dirty or smell funny and you feel they need to be washed then you should return them and not eat them. Finally, it is important to have a very hot pan and to not move your scallops until they have browned. Moving them during searing will remove them from the direct contact with the heat and will mean they will be less likely to brown or will take longer to brown.

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