Rancho Olivos Morro Bay

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!

04/02/2026

Happy April, No Foolin'!
Here's the recipe of the month:
Shannon's Orzo with English Peas, Asparagus and
Rancho Olivos' Meye Lemon Extra Virgin Olive Oil.
½ LB ORZO
1 LB FRESH ENGLISH PEAS, SHELLED
½ LB FRESH ASPARAGUS, CHOPPED
2-4 TBS RANCHO OLIVOS MEYER LEMON OLIVE OIL
3 TBSP CHICKEN OR VEGETABLE STOCK
3 TBSP GRATED PARMESAN
Cook orzo according to package instructions. While pasta is cooking, heat 1 tbsp of RO Meyer lemon olive oil in medium pan. Add peas, and asparagus, and sauté for 1-2 minutes over medium heat. Add stock and continue to stir. When stock starts to simmer, turn off heat. Turn heat back on when orzo is done.
When orzo is done, strain (without rinsing!) and add orzo to pan with peas and asparagus. Mix pasta and vegetables gently, adding remaining olive oil. Finish with parmesan and salt and pepper to taste.
Serves 4 as a side dish.
Bon Appetite!

03/01/2026

Here's Shannon's March Recipe of the Month:

LEEK CONFIT with Rancho Olivos' Meyer Lemon EVOO

Confit sounds like a fancy word (con-fee is the pronunciation) but it simply means cooked slowly with oil. Leeks have such a mild savory flavor, and this recipe is very simple but makes a great appetizer and is very handy to have in the fridge. Leeks can be sandy, so you want to make sure you split them in half and rinse well before chopping. And only use the white and light green parts, the dark green tops are too tough for use. Look for leeks with a long white part.

To make confit:
3 tbsp Meyer lemon olive oil (or Meyer lemon basil)

4 large leeks, white and light green parts only, thinly sliced crossways

1/2 tsp salt

Tsp fresh thyme (optional)

Heat oil over medium heat in sauté pan. Add leeks and stir, and add salt. Turn heat to low and cover, stirring frequently, until leeks are melted, about 25 minutes. Add thyme and remove from heat. Use at room temperature or slightly cooler. This will keep for at least 5 days in the refrigerator.

For the Crostini
8-10 slices from a French baguette
2 - 3 oz Goat cheese (chèvre) softened
Rancho Olivos evoo

These can be plain or toasted. If toasting, bake slices in 350 oven until slightly browned, about 5-8 minutes. Remove and drizzle with a little olive oil. Spread with softened goat cheese and top with a spoonful of confit. Serve with a glass of chilled Sauvignon Blanc – such as Brander.

Bon Appetit!

02/01/2026

Here's February's Recipe of the Month - Shannon's Chocolate Olive Oil Cake.
This is a simple cake recipe that has great chocolatey flavor! Sure to please your Valentine…
1 ¼ c all-purpose unbleached flour (I use King Arthur)
1 tsp salt
½ tsp baking soda
½ c powdered cocoa (not dutched) – good quality
½ c boiling water
1 tsp vanilla
4 large eggs
1 c sugar – superfine if you have it
½ c Rancho Olivos extra virgin olive oil – Arbequina or Italian
½ c plain yogurt (can be Greek or regular – full fat – not light1!)
Oil and lightly flour a springform cake pan
Preheat oven to 325 F
Combine flour, salt and baking soda in a small bowl
In another bowl, mix water with powdered cocoa until smooth,
Stir in vanilla – let cool.
In a large bowl, whisk eggs until incorporated, then whisk in sugar until well combined. Whisk in olive oil, and then yogurt, until well combined. Then add cooled cocoa mixture and whisk until well combined.
Stir flour mixture into chocolate mixture, adding it a little at a time, and then stirring well. Once well incorporated, pour into prepared pan.
Bake for 25-30 minutes – until cake tester comes out clean. Rest on rack for 10 minutes, remove from pan and let cool. Dust with powdered sugar (you can make little heart shapes!).
Can be served with berries and whipped cream if you like.