Uncategorized – Page 5 – Partridge Family Olive Oil

December 13, 2015December 13, 2015 by pf editor

Olio de Learno

If there’s one thing we know, the best in life has come from what most would consider ‘negative’ experiences in life – Shelby being one of them! Key thing, of course, is having a positive outlook (or perhaps stubbornness-me Angie) … Continue reading “Olio de Learno” →

November 8, 2015December 13, 2015 by pf editor

New Bottle Design in the works

We just completed the purchase of a new bottle design from an Italian design group. We think it exemplifies the the olive, bringing rustic elegance to our Tuscan oil. Plans are to produce the bottle early next year.

November 8, 2015December 13, 2015 by pf editor

Olives have been Picked & Pressed!

We had an amazing total tonnage of 1,550 lbs. (considering that last year was only 150 lbs). Processing took 2 days for a total of 21 hours but produced a Grand Total of 30.5 gallons! This averages out to 1 … Continue reading “Olives have been Picked & Pressed!” →

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Partridge Family Olive Oil

2 weeks ago

Woohoo, picking day is less than a month away!In the meantime, are you looking for a comforting dish to celebrate the fall harvest? Let this be a go-to which is sure to impress family & friends:🍆🫒EGGPLANT AND OLIVE CAPONATA🍆🫒This simple caponata is a traditional Sicilian sweet-and-sour vegetable relish made with tender cubed eggplant, tangy green olives, celery, onion & bell pepper in a tomato agrodolce (sweet and sour) vinegar and sugar sauce. Ingredients• 1 large eggplant (peeled & cubed)• ½ Cup Extra-virgin olive oil (preferably PF Olive Oil 😊)• 1 yellow onion (about a Cup - chopped)• 1 Cup celery stalks (thinly sliced)• ½ green bell pepper (chopped)• 1 Can of tomato sauce (15 oz)• 1/4 Cup green olives (pitted and chopped)• ¼ Cup white or red wine vinegar• 1 Tablespoon sugar (adjust to taste for the agrodolce sweetness)• ½ teaspoon Salt• Dash of black pepper Preparation Steps1. Prep the Eggplant: Peel and Cut the eggplant into 1-inch cubes.2. Cook the Eggplant: In a large skillet, sauté the cubes in olive oil until golden brown and soft. Set aside to drain on paper towels.3. Sauté the Aromatics: In the same skillet with the leftover olive oil, sauté the chopped onion, celery, and green bell pepper over medium heat until soft.4. Build the Sauce: Add the eggplant back in. Stir in the tomato sauce and green olives. Cook until warm and slightly reduced, about 5 min.5. Add Agrodolce (Sweet and Sour): Mix in the vinegar and sugar, letting it simmer on low heat to meld the sweet and sour flavors, about 15 min or until thick.6. Rest: Remove from heat. Caponata tastes best when allowed to cool or chill, allowing the flavors to deepen. Chill for 4-6 hours. Preparation and Cooking Time: 30 minutesENJOY!!!!! ...

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