Adapted from Charlie Palladin, Olde Port Inn Restaurant, Avila Beach, CA
1 large clove garlic, minced or pressed
1½ lbs Pacific halibut fillets
2½ tbsp Belle Farms Extra Virgin Olive Oil
Fresh ground white or red pepper
½ cup white wine
½ cup finely grated parmesan cheese
3 tbsp lemon juice
2 tbsp Salsi Ranch Capers, soaked, rinsed and drained
Heat 1/2 Tbsp olive oil in a saute pan. Add garlic and cook approximately 2 minutes. Add wine, lemon juice & capers. Boil uncovered over high heat until reduced to ½ cup, 3 to 4 minutes; keep sauce warm.
Rinse fish, pat dry and cut into equal portions. Rub fish with remaining oil, sprinkle w/ pepper and arrange in a broiler pan (without rack). Broil 3 inches from heat for 3 minutes. Turn fish over, sprinkle with cheese and broil until opaque but still moist-looking in center of thickest part (about 3 minutes longer). Transfer to platter & pour sauce onto fish.
Adapted from Olives, Anchovies & Capers: The Secret Ingredients of the Mediterranean Table, by Georgeanne Brennan (Chronicle Books, LLC)
3 tbsp Belle Farms Extra Virgin Olive Oil
2 cloves garlic, minced
1 tsp red pepper flakes
1 cup salt-cured black olives, pitted & coarsely chopped
8 anchovy fillets, coarsely chopped
1 tsp fresh oregano or thyme leaves, minced
1 ½ lbs very ripe tomatoes, peeled & coarsely chopped or 1 28-oz can
2 tbsp minced fresh flat-leaf parsley
3 tbsp Salsi Ranch Capers, soaked, rinsed & drained
¼ tsp freshly ground black pepper
In a large skillet, heat the olive oil over medium-high heat. When it is hot, add the garlic and sauté just until barely golden, about 1 minute. Add the red pepper flakes, olives, anchovies and oregano or thyme and stir well. Add the tomatoes and cook, uncovered, until slightly thickened, about 5 minutes. Stir in the parsley, capers and pepper. Use the sauce hot with pasta or serve it at room temperature with fish or vegetables. Makes about 3 cups.
Adapted from Olives, Anchovies & Capers: The Secret Ingredients of the Mediterranean Table, by Georgeanne Brennan (Chronicle Books, LLC)
2 cups water
½ tsp salt
1 cup medium or short-grain white rice
¼ cup Belle Farms Extra Virgin Olive Oil
2 ½ tbsp red wine vinegar
½ tsp ground cumin
3 tomatoes, peeled, seeded and chopped
½ cup brined green olives or salt-cured black olives, rinsed, pitted and chopped
½ cup Salsi Ranch Capers, soaked, rinsed and drained
¼ minced red onion
¼ cup chopped fresh basil
1 tsp freshly ground black pepper
In a saucepan, combine the water and salt and bring to a boil over high heat. Add the rice and bring back to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the rice is tender about 20 minutes. Let the rice cool completely.
In a bowl, combine the rice, olive oil, vinegar and cumin. Turn with a fork to season the rice and separate the grains. Add the tomatoes, olives, capers, onion, basil and pepper and gently turn to distribute the ingredients.
Serve at room temperature.
We are proud to announce that our 2009 Harvest Extra Virgin Olive Oil won a gold medal at the 2010 Yolo County Fair Olive Oil Competition! This is a growing competition with leading California growers and producers from all over the state. Check out the Yolo County Fair Website for complete results.
January 23rd, 2010
Belle Farms Extra Virgin Olive Oil won Silver Medals in the prestigious Los Angeles International Olive Oil Competition in 2007 and 2008. This is the biggest olive oil competition in the United States with over 300 producers from all over the world.
