As promised, I’m back today with my review of California Olive Ranch’s Limited Reserve Extra Virgin olive oil. This particular variety of CA Olive Ranch’s oils is only made during the holidays each year so I felt pretty honored to be given this bottle for review. I actually contacted them and asked if I could review their products because as a lover of Italian cuisine, I know how hard it can be to find good tasting products to make fantastic dishes to serve to my family and friends.
I first found CA Olive Ranch on Facebook and that led me to their website. They have a great site that is easy to navigate that includes recipes and information about who they are and what they do. I like the fact that they provide so much information on using olive oil in everyday cooking. It’s better to read how to use a product not just what it is. Some people really don’t know how to replace butter or other oils in their diets with olive oils and CA Olive Ranch does just that. On Facebook, they interact with their fans by posting questions and giving great feedback.
The first taste test that we did is to use the Limited Reserve for a dipping oil along with some Ciabatta bread. I added in fresh ground black pepper to one dish and some wonderful balsamic vinegar to another. Both tasted wonderful. My husband said it had a fruity flavor and he wasn’t sure he was all that fond of it. He did like the olive oil and balsamic combination though. Then I poured some of the other olive oil we have here, just a big 3 liter can from somewhere in Italy, and we tasted it and compared it to the Limited Reserve olive oil. There was no comparison! The CA Olive Ranch Limited Reserve had a much richer, deeper and flavorful taste that the other oil I had been using. I think I’ll keep on using that canned oil for cooking but I will be using the Limited Reserve for salads, dipping and other recipes where the taste of the olive oil is important.
That leads me to the next test I did. I made Rosemary Focaccia bread and Italian tomato salsa yesterday. I used the Limited Reserve extra virgin olive oil on the bread and it gave it such a light and flavorful taste. The last time I made focaccia bread, the oil I used just sat there and made the bread rather soggy and tasteless. Not with the Limited Reserve! It was great. Next I made up a quick salsa, recipe follows, and took the bread and salsa to a party. I asked the ladies to tell me if they thought the salsa was oily or heavily flavored. All agreed it was light and had no undesirable aftertaste. It was nice to hear that I was not alone in my opinion.
My final say on California Olive Ranch and their Limited Reserve olive oil is to get over to their website and purchase a bottle before they are all gone. You can’t go wrong! When I find a good food product, I share it with whomever will listen to me. I’m kind of glad I have this blog to do just that.
(Disclaimer: All opinions and thoughts are my own and I was only given a bottle of olive oil for review. No other compensation was provided from CA Olive Ranch, other than a second bottle of olive oil to giveaway to a reader.)
Italian Tomato Salsa
2-3 cups chopped tomatoes
1/2 onion, diced
3 cloves of garlic, crushed
1-2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1 teaspoon dried basil
3 Tbsp balsamic vinegar
1/4 cup Limited Reserve olive oil
Mix all in a bowl and refrigerate for an hour or longer for the flavors to meld. Stir well and serve with toasted bread, crackers of focaccia bread.