Spanish Extra Virgin Olive Oil

Fried Stuffed Green Olives

Fried Stuffed Green Olives 1200 800 Round Pond Estate

 

These garlic and shallot-stuffed fried green olives are absolutely delicious.  They are fantastic as appetizers or served alongside a fresh green salad and paired with our elegant Reserve Sauvignon Blanc.

 

Ingredients
24 whole garlic cloves
1 cup Round Pond Spanish Varietal Extra Virgin Olive Oil
1 bay leaf
2 tsp chopped thyme
2 Tbsp minced shallot
salt and pepper
36 pitted green olives, such as Castelvetrano, Luques, Picholine
4 eggs, beaten
3 cups panko bread crumbs
4 cups peanut, canola or grapeseed oil

Combine garlic, 1/2 cup of olive oil, bay leaf, thyme, shallot, and salt & pepper, and poach on a very low simmer for approximately 45 min (or until garlic is fork tender).  Remove bay leaf and purée garlic cloves along with ½ cup oil in a food processor.

Fill a pastry bag fitted with a 1/4-inch tip with garlic puree and pipe directly into pitted olives until they are full. Chill in refrigerator for 2 hours.

Place eggs in one shallow bowl, the bread crumbs in another.  Dip olives into egg mixture, then bread crumbs. Repeat the process again to double coat all the olives.  Lay on a wax or parchment paper lined pan, and freeze olives for 2-3 hours or overnight.

Heat oil to 400F in a large enough pot to fry safely.  Fry olives in small batches until nicely browned and crispy.  Remove to paper towels to dry and keep warm whilst frying the remaining olives. Enjoy!

kale and mushroom

Kale & Mushrooms With Bacon

Kale & Mushrooms With Bacon 1200 750 Round Pond Estate

Meaty Lacinato kale teams up with wild mushrooms and applewood-smoked bacon for a vegetable-based side dish that pairs perfectly with a grilled steak and our Rutherford Cabernet Sauvignon.

Ingredients
2 bunches kale, stems removed
8 oz local seasonal mushrooms, chopped
1 Tbsp fresh garlic, chopped
8 oz applewood smoked bacon, medium diced
3 Tbsp shallots, minced
2 Tbsp Thyme, chopped
1 cup chicken stock
2 oz Round Pond Italian or Spanish Extra Virgin Olive Oil
Salt & Pepper as needed

Bring a large pot of water to a boil, add 1 Tbsp salt per quart. Blanch kale in batches until tender, 3 -4 minutes, then remove and place in ice water bath to shock. Once cooled, remove from ice to drain dry of excess water.

Empty pot and add 1 Tbsp olive oil over high heat. Add Bacon and stir to render until lightly crisp. Remove to paper towels to blot dry.  Drain fat, then add 2 Tbsp fresh olive oil. Sauté mushrooms, in batches if necessary, until fully cooked throughout.  Add shallots and thyme, and season to taste with salt & pepper. Add garlic and sauté until aromatic, 1 min, then add cooked bacon and kale. Toss to coat, add chicken stock to pick up fond in pot.  Check and adjust seasoning if needed.  Plate in a large serving dish and enjoy!

Serves 6

Shaved Asparagus And Fennel Salad

Shaved Asparagus And Fennel Salad 1200 750 Round Pond Estate

This recipe comes to us courtesy of the Food Shed Pizza in Napa.  Food Shed”s hand-crafted pizzas and pasta are based on fresh, seasonal ingredients.  This uniquely delicious salad pairs wonderfully with our Rutherford Sauvignon Blanc.

Ingredients
4-5 asparagus spears
1/2 fennel bulb
1 Tbsp fresh parsley, chopped
1/2 lemon, juiced
Round Pond Estate Spanish or Italian Varietal Olive Oil
Grana Padano or Parmigiano Reggiano cheese, shaved
arugula
salt

Thinly slice or use a mandolin to shave asparagus spears and fennel.  Mix equal parts shaved asparagus and fennel, then add parsley and lemon juice, mix well. Add a handful of shaved Grana Padano or Parmigiano cheese, salt and olive oil to taste. Plate on a bed of arugula, and top with more shaved cheese.  Enjoy!

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