Rancho Olivos Morro Bay

09/01/2026

It's September. We have a great on line promotion we're launching for the month of September. It's a great time to stock up and you can try it on the recipe of the month.

09/01/2026

Here is an easy summer recipe for a vegetarian bbq side dish or antipasti:

1 medium sweet onion – medium chop

1 medium fennel – medium chop

2 medium zucchini – medium chop

2 lb fresh tomatoes chopped or 1 can san Marzano tomatoes (15oz) diced

2 cloves garlic – crushed or finely chopped

1 tbps greek oregano

½ cup chopped Kalamata olives

Rancho Olivos evoo

Salt and pepper

Crumbled feta (optional)

In 2tbsp of olive oil, sauté onion until soft with a little salt, then add fennel, continue to cook for about 5 minutes, add zucchini and continue to cook, then add tomatoes, oregano, garlic, and 1 tsp salt.

Cook over low heat until all vegetables are soft. Remove from heat, and stir in chopped olives when the caponata is cooled a bit. Taste and adjust seasoning for salt. Add another tbsp. of olive oil and stir to combine.

Serve cold or room temp as an antipasti on crackers, or as a side dish with sausages or other pork dish. It’s also good with pasta.

Bon Appetit!

08/01/2026

Welcome to August. Here's the recipe of the month:
Shannon’s Blender Gazpacho

If you're like us, your garden is getting full of ripening tomatoes. I have not found a better way to use up overripe tomatoes! And it only takes a few minutes to have a delicious cold soup.

A few minutes in the fridge make it even better:

5-6 large ripe tomatoes – any color
1 cucumber or 3 lemon cucumbers

Small wedge of red onion (about ¼ cup)

2 small jalapeños or 1 large

4 tbsp Rancho Olivos evoo (I like the Italian blend in this)

2 tbsp red w**e vinegar

¼ C vegetable broth or chicken stock

1 tsp salt

1 tbsp cumin (optional)

1 diced avocado

Olive oil for finishing.

Quarter tomatoes, peel and chunk cucumber (lemon ones do not need peeling), halve and seed jalapeños. Add all to blender with olive oil, vinegar, seasoning and stock. Blend on low until all vegetables are emulsified, taste and adjust seasoning.
Refrigerate for a ½ hour (can be made 1 day ahead). Stir and pour, garnish with diced avocado and drizzle olive oil over – enjoy with some crusty bread.

Bon Appetit!

07/03/2026

It's the July 4th weekend. Happy birthday, America!
Hero has a suggestion for you 4th of July BBQ.

07/01/2026

Here's the recipe of the month for July.
Here's the recipe of the month for July.

Shannon's Watermelon Salad

½ medium watermelon or 1 baby watermelon, seedless preferred

1-2 jalapeños – finely chopped

½ finely chopped red onion

½ C minced fresh mint – either peppermint or spearmint

Juice from one lime

Generous drizzle of Rancho olivos Extra Virgin Olive Oil.

4oz feta cheese from block feta

Coarsely cube the watermelon (discarding rind of course), add onion, 1 jalapeño, mint, lime juice and a drizzle of olive oil. Gently toss, taste and, if you like, add another jalapeño. Crumble the feta over the salad and gently toss to distribute feta. Add additional feta if necessary.

Early preparation – do everything early (except adding the feta) and refrigerate. Add the feta and toss gently before serving.

Serves 4-6 as a side dish.

Bon Appetit!

06/02/2026

06/02/2026

Here's the June Recipe of the Month:

Shannon's Summer Corn Salad

4 Ears of Fresh Corn cut from the cob

Pinch or so salt

1 Pint of Cherry Tomatoes, halved

½ Cup finely diced Red Onion

Handful of fresh basil, either chopped or chiffonade

2-3 Tbs Rancho Olivos Arbequiña Extra Virgin Olive Oil divided

Juice from 1 Lime

Salt and or Pepper to taste

Heat 1 tbs olive oil in sauté pan. Sauté corn kernels with a little salt over medium heat until it starts to soften and lose its starch, about 4-5 minutes. Remove from heat and stir in tomatoes and onion. Toss to soften tomatoes. Add lime juice and drizzle with olive oil. Add basil and toss. Taste and adjust seasoning if necessary. Serve slightly warm or at room temp.

Serves 4 to 6

It’s great with chicken or salmon.

Bon Appetit!

05/03/2026

Here's the recipe of the month:

Shannon's Ceasar Salad

1 Large head of romaine, cleaned, coarsely chopped and chilled.

DRESSING:
1 tsp Anchovy paste
2 cloves garlic - minced or pressed
Pinch of Salt
1 Raw Egg yolk (fresh or coddled if you do not have access to farm fresh eggs, which are available at farmers markets if you don’t have chickens)
Fresh lemon juice from 1 medium lemon (approx. 2 tbsp)
1 – 2 tsp Worcestershire sauce
1/3 cup Rancho Olivos Italian blend extra virgin Olive oil (approx.)
Salt and pepper
Grated Parmesan (optional)

Combine anchovy paste, garlic and salt in a medium bowl. Whisk together. Add egg yolk and whisk to combine the egg with the anchovy paste mixture. Once mixed, add lemon juice and whisk again thoroughly. Then drizzle the olive oil into the egg mixture, whisking as you do. As the mixture begins to emulsify, add the Worcestershire sauce. Taste and depending on your preference of how much lemon flavor you like – you may have to add a little more olive oil or more lemon juice. Add pinches of salt as necessary. The Dressing will be thicker than any commercial dressing, and will not have an overly vinegar flavor. It should taste of garlic and lemon and olive oil.

CROUTONS
Stale Bread cubes (about 40)
Rancho Olivos Olive oil (It’s great with Rancho Olivos Garlic Flavored Olive Oil)

Sauté the bread cubes in olive oil until toasted – 2-3 minutes in a hot pan.

Add the croutons to the romaine and toss with dressing – adding it by spoonful until your greens are dressed but not overdressed. Finish with sprinkles of parmesan and black pepper.

Bon Appetit!