Epicurean Olive Oils

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Next time you make an omelet use our Baklouti Agrumato Olive oil. Eggs, green chili, and cheese - YUM #ultrapremium #oliveoil #flavorbomb #epicureanoliveoils #threeingredients #agrumato #omlet

***** Limited Quantity ***** BEST OF CLASS GOLD Los Angeles EVOO Competition This Oil is considered an Argumato.... The crisp freshness of Agrumato is achieved by a whole fruit/pepper/herb crushing process, which is hard to duplicate by the more common infusion method. By crushing the olives with the whole fruit/pepper/herb, the purity of each flavor is maintained. The resulting oil is exquisite. The process of Agrumato is time-consuming, labor intensive, and requires a near perfect choreography (mere hours from harvest to crush)! Therefore, it is harder to find. Stop in and pick up your bottle before it is gone....

TOMATO & EGG STEW (SHAKSHOUKA) INGREDIENTS 2 Tablespoons Garlic Infused Olive Oil 1 Tablespoon of Baklouti Fused Olive Oil... 1 large yellow onion, chopped 2 green peppers, chopped 1 cup of mushrooms, chopped 1 garlic clove, chopped 1 teaspoon of ground cumin 1 teaspoon of sweet paprika Salt and pepper 6 Vine-ripe tomatoes, chopped 1/2 cup tomato sauce 6 large eggs 1/4 cup fresh parsley leaves, chopped DIRECTIONS 1. Heat the Garlic Infused & Baklouti oil in a large cast-iron skillet. 2. Add the onions, mushrooms, green peppers, garlic, a pinch of salt, and pepper. Cook, stirring occasionally until the vegetables have softened, about 5 minutes. 3. Add the tomatoes, tomato sauce, cumin, and paprika. Cover and let simmer for about 15 minutes. 4. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust salt and seasoning to your liking. 5. Using a wooden spoon, make 6 indentations, or wells, in the tomato mixture. Space them out so eggs will not clump together. Gently crack an egg into each indention. 6. Reduce the heat, cover the skillet, and cook on low until the egg whites are set. 7. Uncover and add the fresh parsley you can drizzle more Baklouti Fused Oil for more kick. Serve hot/warm with some pita bread or basmati rice. You may also top with avocado and crumbled feta cheese for additional texture.

ZUCCHINI MACADAMIA NUT BREAD 3 cups all-purpose flour 1 tsp salt 1 tsp baking powder... 1 tsp baking soda 1 Tbsp ground cinnamon 1/2 tsp nutmeg 1 cup Picual EVOO + a tablespoon for greasing pan 1 cups granulated sugar 1 cup brown sugar 1 Tbsp vanilla extract 3 eggs 2 cups grated zucchini 1 cup chopped macadamia nuts 1. Preheat your oven to 350 degrees F. 2. Liberally grease a 9" loaf pan with some EVOO. Set aside briefly. 3. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. 4. In a separate large bowl, combine the Picual EVOO, sugars, vanilla and eggs until blended. Gradually add the flour mixture until just barely combined. 5. Slowly fold in the zucchini and nuts. You do NOT want to over-mix the batter as this will lead to tough bread. 6. Spoon the batter evenly among the pan(s). 7. Bake for approx. 50-60 minutes or until the top is light golden brown and a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool before serving.

Saw this today and thought I would share... There really is no right or wrong way to dress a salad, but sometimes simple is best. If you tend to favor the vinegar, then you can simply reverse the order of the oil and vinegar as shown in the video. You can also kick it up a notch by using one of our gourmet sea salts. ... Note: cutting our corks won't work! If you don't already have one (or two) of our self-closing pours, or our TAPI pours, stop in and get one to help regulate the flow of the oil and/or vinegar. The flavor combinations are endless and fresh is best! P.S. Did anyone notice the dark bottles?

You can now pay for your order online and pick up in-store or call for curbside. This only applies to 200ml and 375ml bottles. If you would like to order any additional items please call 805-383-6489 and we can take your order over the phone. We also offer private shopping hours - please call for times available and to make arrangements.

The Chilean Koroneiki EVOO for this gourmet pizza available at Epicurean Olive Oils in Camarillo, CA.

RAINBOW SPRING ROLLS 7-8 rice spring roll papers 1 medium beet (skin removed and finely grated) 1/2 yellow and red pepper (seeded // thinly sliced) 1 cup carro...ts (grated or thinly cut) 1 ripe mango (sliced/ grated) 1 large bunch mint leaves 1 large bunch cilantro (cut from stems) 8 ounces extra-firm tofu or cooked rice noodles Dipping Sauce 2 tablespoon of Honey Ginger Balsamic Vinegar 1 Tablespoon of Sesame Oil 1 Tablespoon Soy Sauce Cut or shred veggies and set aside for easy assembly. Add hot water to a large shallow dish and submerge a rice paper to soften for about 10-20 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with. Transfer to a cutting board or hard surface for assembly. Add carrots, peppers, mango, beets, and a healthy handful each cilantro and mint (and any other desired fillings). Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate and top with a room temperature damp towel to keep fresh. Combine Honey Ginger Balsamic Vinegar, Sesame Oil, Soy Sauce in a small cup for dipping.

For this dish the Honey-Ginger White Balsamic Vinegar and the Toasted Japanese Sesame Oil available at Epicurean Olive Oils in Camarillo, CA.

We will be open on Monday, Labor Day, from 10:30-2:00.

Get the Traditional Balsamic required in this dish at Epicurean Olive Oils in Camarillo and the Hojiblanca and Favolosa EVOO will be in next week.

Today would have been our 46th anniversary. Rest in peace Lyn! I love you and will always miss you.

The Wild Mushroom Sage olive oil and the Oro Bailen Picual EVOO available at Epicurean Olive Oil in Camarillo, CA.

The Denissimo Balsamic, Blackberry Ginger Balsamic, Sesame Oil, and Baklouti Olive Oil all available at Epicurean Olive Oils in Camarillo, CA. (805) 383-6489

We will be open on July 4th from 10:30 to 2:00 PM.

We will be open on Monday, Memorial Day, from 10:30 to 2:00. Enjoy the weekend and stay safe!

PASTA WITH BELL PEPPERS & MUSHROOMS 12 oz of Penne pasta or pasta of your choice 2 tablespoons of Organic California Arbequina EVOO, plus more for drizzling 3 c...hopped garlic cloves 1 onion sliced 2 red bell peppers 1 -28 oz can of whole peeled of crushed tomatoes 2 cups of sliced mushrooms cup of chopped fresh basil 1/4 cup of grated Parmesan cheese for topping Bring a large pot of salted water to boil, add pasta and cook as the label indicates. Reserve cup of cooking water then drain. Meanwhile heat the EVOO in a large Dutch oven or pot over med-high heat, add garlic and cook stirring occasionally until golden (about 30 seconds). Then add onions, bell peppers, mushrooms and teaspoon of salt. Cook until softened 3-4 min, add tomatoes, and continue cooking for another 5 min. Add basil, pasta and the reserved cooking water to the sauce. Cook stirring occasionally until warm. Drizzle each serving with EVOO and top with basil and Parmesan cheese.

Epicurean Olive Oils temporary hours: Open Mon, Wed, Fri, Sat 10:30-2:00 for curbside pick-up only. Please call to place your order (805) 383-6489 and we will bring it out to your car.