Fresh Arugula Pasta with Creamy Garlic-Mushroom Sauce

Posted by Rachel Dougherty on


Fresh Arugula Pasta Dough
1/2 cup fresh baby arugula
1 tablespoon lemon juice
1-1/2 cup fine semolina flour
3/4 cup all-purpose flour
2 large eggs
3/4 teaspoon salt
1 tablespoon garlic olive oil
Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste.

Place all the dry ingredients in to the bowl of a food processor and pulse to combine.  Mix 1/4 cup of the arugula paste with the eggs and olive oil.  Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry.  Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour.

This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.

Bring a large pot of heavily salted water to a boil.

Creamy Garlic Mushroom Sauce

1 cup thinly sliced fresh shiitake and or baby portabella mushrooms
1 medium shallot, minced
2 cloves garlic, minced
2 tablespoons garlic olive oil 
1/2 cup white wine
1 cup heavy cream
1/2 cup Tellagio and or Fontina Cheese
Salt & pepper to taste

Heat the garlic oil in a large saute pan set over medium heat. Add minced shallots, and thinly sliced mushrooms and saute until just barely golden. Add the garlic and saute for an additional minute. Pour in the white wine and reduce by half. Add the heavy cream and stir to combine. Simmer the sauce for another minute before adding the cheese. Stir until the cheese is completely combined, then taste and season with salt and pepper to taste.
Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan.  Simmer for a minute and then serve with additional cheese over the top, if desired.
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Stop in and try our new Wild Dill Infused Olive Oil & Thai Lemongrass Mint White Balsamic!

Posted by Rachel Dougherty on

We recently put out two new delicious products for you to sample and purchase! Stop in and see us at the North Market to try these while they last!

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Lab Certified Testing for Agricultural Chemical Residue

Posted by Rachel Dougherty on

We are proud to announce that our infused oil collection which is currently comprised of UP Arbequina Extra Virgin Olive Oil from Spain, complies with European Union Integrated Ecological Production Regulations for Multi-residual Analysis (Chemical Residue). 

Not only do our oils comply with the strict standards of the EU for residue allowance in olive including pesticides and fertilizers, our oils were tested to have under 0.010 mg./kg. (equipment qualification limit (Triple-Quadrupole Gas Chromatograph) In other words our oils were tested to have no traces of any chemicals (fertilizers or pesticides) associated with agricultural production.

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Our "Melgarejo" Hojiblanca is a real Winner!!

Posted by Rachel Dougherty on

We’d like to take a moment to celebrate a monumental win! Melgarejo takes First prize in the MARIO SOLINAS Competition in the Intense Category for the 2016 HOJIBLANCA. For those who do not know, the Mario Solinas competition is promoted as the most prestigious, most heavily vetted, closely scrutinized extra virgin olive oil competition in the world! We have this delicious Spanish Olive Oil available for sale in our store and online until supplies last! 



“Melgarejo” Hojiblanca EVOO
Robust Intensity
*Crush Date: November 2016
Fragrant and complex this Hojiblanca is herbaceous and bold. Sensory attributes include creamy green almond and bittern herb. Extremely pungent, it’s the highest phenol oil in our Northern hemisphere collection. Celebrate the healthy burn that these phenols impart. The high phenolic content and low FFA make this an extremely durable choice for cooking or consuming raw. Taster’s choice!
*Polyphenols: 499!                       *FFA: 0.10
*Oleic Acid: 78.2                   *Peroxide: 6.9
*DAGs: 96.4                            *PPP: <1.0
Organoleptic Taste Panel Assessment:
Fruitiness: 5.0 Bitterness: 4.0 Pungency: 5.0  
*As measured at the time of crush.
Country of origin: (SPAIN)


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Stop in and try some of our new Ultra Premium Extra Virgin Olive Oils!

Posted by Rachel Dougherty on

We have put out some new Extra Virgin Olive Oils that you do not want to miss! A few of our new oils include:

California Koroneiki EVOO
Intensity: Mild
*Crush Date: November 2016

Notes of green almond and apple peel give way to flavors of ripe banana. Balanced with minimal bitterness and slightly more pepper, our delicate Early Harvest California Koroneiki has a slightly pungent finish.

*Polyphenols: 166 ppm                     *FFA: 0.10
*Oleic Acid: 76.4                     *Peroxide: 7.8
*DAGs: 96.4                               *PPP: <1.0
Organoleptic Taste Panel Assessment:
Fruitiness: 4.3 Bitterness: 3.2   Pungency: 3.8
*As measured at the time of crush
Country of origin: (USA)



Organic Califronia Arbosana EVOO
Intensity: Mild/Medium
*Crush Date: November 2016


Our Early Harvest Organic Certified California Arbosana is loaded with ripe fruit notes. Creamy green olive, almond and a pleasant richness, make up this delicate, well balanced oil. This Arbosana has a wide appeal! High smoke point due to low FFA below:

*Polyphenols: 199 ppm            *FFA: 0.10
*Oleic Acid: 71.6                   *Peroxide: 8.3
*DAGs: 94.2                           *PPP: <1.0
*Organoleptic Taste Panel Assessment:
Fruitiness: 4.5 Bitterness: 3.5   Pungency: 3.0
As measured at the time of crush.
Country of origin: (USA)

Cobrancosa EVOO

Intensity: Robust

*Crush Date: November 2016


Historically one of our most popular Northern Hemisphere EVOOS, the Portuguese Cobrançosa is very complex. Layered with creamy flavors and savory notes of nettle & green herb, this unique Portuguese variety has developed a loyal following.

*Polyphenols: 399 PPM               *FFA: 0.20

*Oleic Acid: 72.8           *Peroxide: 7.4

*DAGs: 96.9           *PPP: <1.0

Organoleptic Taste Panel Assessment:

Fruitiness: 4.5   Bitterness: 4.0   Pungency: 4.5  

As measured at the time of crush. Country of origin: (PORTUGAL)

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