Chef Michel Nischan uses O


O Taste This!

Heirloom tomato salad with aged balsamic vinaigrette

You’ll love this late summer recipe from 3-time James Beard Award winning chef Michel Nischan, a pioneer in the sustainable food and healthy eating movements and a longstanding fan of O Olive Oil & Vinegar. He is the founder of Wholesome Wave which works to increase access to healthy, fresh and affordable locally grown food. This recipe appears in his book Taste Pure and Simple. Try Michel’s heirloom creation in our Recipe section along with many other tasty ideas. Enjoy!

Pitch the Press Finalist

We already knew home chefs love O. This week professional chefs and food writers agreed! O was recognized as one of the top 15 new product innovations at the Western Food Service & Hospitality Expo in Los Angeles! More than 8,000 attendees, 650 exhibitors and tens of thousands of products. Restaurants, hotels, caterers, corporate, hospital, and university dining facilities came together to find out what’s new. A love fest for O!



Host an Oil & Vinegar Tasting Party!

Blogger gives O kudos!

A blogger recently posted such a glowing report of our oils and vinegars, that we just had to share it with you! Here’s a sample of how she used them:

I make a killer orange blossom shrub with my vinegar.  A shrub, if you haven’t heard, is a centuries old idea that’s recently hip again. A fruity vinegar soft drink or cocktail, depending on your mood, the beverage dates back to the days before refrigeration, and today it’s popular again, thanks in part to fine vinegars like these. The drink is made with crushed and strained fruit which is mixed with vinegar, and then blended with alcohol or sparkling water for a surprisingly refreshing drink. My simple version uses equal parts fresh Cara Cara orange juice and O Orange Blossom Vinegar. Load a glass with ice, fill it halfway with the fruit and vinegar mixture…and top it off with some sparkling water – you’ll wonder where this drink has been all your life.








I tend to use fine oils and vinegars like these more as condiments than for cooking, although you certainly can cook with them. I love the fresh taste so I drizzle or add them at the end of cooking and prepping my food. These flavors are clear and vivid, which is why so many celebrity chefs have given them the thumbs up.  They sort of instantly add panache to whatever you’re making.




All I did for my spring pasta salad was douse it in some O Meyer Lemon Olive Oil, followed by a chaser of  O White Balsamic Vinegar.











But my favorite way to enjoy these is to throw an olive oil tasting party! We set it up like a wine tasting, with lots of little plates and bowls set out, each with a different oil, or oil and vinegar combo, some with herbs or spices added, some plain. We provide plenty of good bread to slice or tear, and a great cocktail or two. It’s a lot of fun.

Read more about Sue’s experience with O products on The View from Great Island.

In Time for Spring

Spring is in the nearby Sonoma hills!

This is the view as we arrive every morning to work. The hills are green and rich with life. Our olive groves up north near the Sierra Mountains & in the foothills are beginning to bloom. This perfect microclimate has provided a nourishing earth cradle for growing fresh fruity olive varieties for over a century.


In time for spring, O is rolling out our O California Organic Extra Virgin Olive Oil. Today this exquisite oil launches in hundreds of stores across the West Coast and soon in Florida and up the East Coast. Organic Koroneiki and Arbequina olives start their journey from trees cooled at night by the breezes of the nearby coastal range and warmed by day in the brilliant California sun. The perfect climate for this fresh organic extra virgin olive oil—higher in polyphenols than the top 5 imported oils! In fact, as much as 5mg of polyphenols in every 10 grams. So fresh, we crush the olives within hours of harvesting which captures all the healthy nutrients and delicious flavor.

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Certified by the CCOF (California Certified Organic Farmers), our partners in the organic movement. The CCOF has been providing organic certification for over 40 years. They not only provide organic certification, but also are a forum for growers, producers, and consumers to come together to make real their beliefs that food we all consume should be pesticide and herbicide free, traceable, and local. O is proud to partner with this pioneering group of true believers!

We are also proud members of the California Olive Oil Council since 1998.

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Adventures in all Things Food

We invite you to read this post and try this recipe from one of our favorite bloggers:

“Roasted Brussels Sprouts & Beet Slaw with Pancetta

I received a set of O Olive Oil to facilitate this review. A positive review was not required and all opinions and experiences are my own.

One of my favorite winter vegetables is the lowly Brussels sprout.

I know. I mention this casually and people make that face. They try not to show disdain, but a childhood of smelly Brussels sprouts is hard to push down. No, I do not like them boiled, I am not even fond of them steamed, but roasted… well, that is utter perfection!

I wanted to include a hearty and seasonal side for this Progressive Dinner that would satisfy even the pickiest person in my family. I served this as a test to my husband, who practically licked his plate clean and went back for seconds. Yes, it was a grand success. It is a lovely combination of sweet and earthy flavors, topped with a crunchy pancetta and then kissed with a lovely Meyer Lemon Olive Oil to finish it.

Yes, what really brings all these flavors together is the O Olive Oil…

Have you ever tried O Olive Oil?

They have an amazing selection of artisanal oils and vinegars to add that special touch to any dish you make. Based in California, they harness the warm sun and rich soil for their vinegar and bring delicious and creative olive oils to the table. Yes, these are high quality ingredients crafted in the USA, and I always love to support family farmers and the quality they bring to the food they grow.

Never infused or flavored, these oils are the real thing. They are pressed with the fruits, garlic, etc. so the flavor permeates the product.

The vinegars are hand-crafted, one batch at a time, with a range of beautiful balsamics and premium wine vinegars that begin with the best Sonoma, California grapes.

Looking for inspiration? O Olive Oils have great recipes and ideas on their site for how to enjoy their oils and vinegars. These are high quality finishing oils, not intended for the cooking process, they top salads, go in marinades or other dishes to bring your recipes to an whole new level. I plan to try them all out on my favorite vegetables and salads to get me through the Winter eating blahs.

And O has partnered up with Martha Stewart’s Cooking School, so you know it has to be a high quality product…

And, let’s not forget the Giveaway! 

Would you like to try out O Olive Oils for yourself?… Well, O Olive Oil would like you to try out their olive oils and vinegar, too. You could make this Warm Beet and Brussels Sprout Slaw as well as any of the other recipes listed here… or come up with a new delicious dish yourself! Good luck.”
Read more and access recipes at Adventures in all Things Food

O Farro Salad

Farro is grown in the U.S. as a specialty grain but is quickly becoming widely cultivated. When cooked to perfection, it is versatile and delightfully chewy. This organic whole grain is our new favorite staple in any hearty salad. When paired with the juicy goodness of tomatoes, O Farro Salad is the ideal side dish for any meal.

O Farro Salad was a vegetarian favorite at the 18th Annual Kendall-Jackson Heirloom Tomato Festival. Farro’s health benefits surpass wheat in protein, minerals, and antioxidants!


6 cups cooked farro
2 cups diced heirloom tomatoes
1/4 cup chopped Italian parsley
1 cup O Meyer Lemon Olive Oil 
1/2 cup O Citrus Champagne Vinegar
Salt and Pepper to taste

Place 3 cups of dry farro in a pot and add 6 cups of water. Bring to a boil; reduce heat to medium-low and simmer 30 minutes. Drain off any excess water, and add diced heirloom tomatoes.
To make the vinaigrette, whisk together O Meyer Lemon Olive Oil and O Citrus Champagne Vinegar, salt and pepper for taste.
Combine all ingredients. Serve. Enjoy. It’s that simple.


Welcome to O Blog

Welcome to the O Blog!

With the release of our new website we have created a blog to inspire and share updates and information with our customers. This blog will be the hub where you can find the latest news and updates about O Olive Oil. Make sure to check back regularly for announcements, recipes, and upcoming promotions. We welcome any and all feedback on our posts as well.

In the latest O News, we recently won Best of Show Vinegar at the Sonoma County Harvest Fair in the Vinegar category! The Sonoma County Harvest Fair has been highlighting local specialty foods and wines for over 40 years. O was honored with Double Gold for O Orange Blossom Vinegar and O California White Balsamic Vinegar. O California Balsamic Vinegar took Silver and O Ginger Rice Vinegar was awarded Bronze.

Our Best of Show Vinegar, O Orange Blossom Vinegar, was served at the Awards Dinner where we were honored. All four award-winning flavors were also on display on October 3rd in the Tasting Pavilion at The Sonoma County Harvest Fair. A complete list of winners from the Sonoma County Harvest Fair can be found at the following link.

Thanks for reading and stay tuned for what’s coming next!