ROAD TRIP to California Wine Country to taste Sepay Olive Oil

Well, you probably think that we are going to a winery, but surprise, we are not. If you are going to the wine region of California, go to Fairfield.  There you will find a lovely little Olive Oil and Vinegar shop.  While there, Peggy, the Olive Oil Lady, will teach you to taste olive oil and give you a lot of information. And you will get to try a slew of delicious olive oils

One of the things I learned while there was that olive oils are not regulated in the US.  You can go to UC-Davis' study that was conducted in California.  If you are like me, you will be shocked.

Peggy has been nice enough to share some recipes with us.  Sorry kids, there are no pictures, but you will not need them.  The recipes can stand on their own.  I can almost smell them cooking, right now.

If you are not planning a trip to California, you can still visit Peggy through her link at http://www.sepayoliveoil.com/

Balsamic Grilled Pork Chops –

Sautéed Brussels Sprouts with Sun-Dried Tomatoes and Olives

Flavorful chops that take little time to prepare.

Prep Time: 1 hour

Cook Time: 15 minutes

Container: shallow dish or large zip loc bag, medium bowl

ts

Ingredien

- 6-8 boneless loin chops

- 1/4 cup Sepay Groves balsamic vinegar

- 1/4 cup Sepay Groves extra virgin olive oil

- 2 tablespoons honey

- 3 cloves garlic, minced

- 1/2 teaspoon salt

- pepper to taste

Directions

Place chops in dish. Stir together Sepay Groves balsamic vinegar, Sepay Groves evoo, honey, garlic, salt, pepper. Pour over pork chops.

Remove from marinade and place on grill on medium-high heat. Grill covered for 10 minutes on each side, turning once. (may take less time depending on thickness of chop)

Great marinade for chicken also.

Prep Time: 10 minutes
Cook Time: 10 minutes
Container: heavy skillet
Servings: 4

Directions

1 pound Brussels Sprouts

2 Tablespoon Sepay Groves extra virgin olive oil

1/2 cups Sun-driec tomatoes, chopped if large

10 oil-cured olives or other flavorful olives, chopped

salt and pepper

Trim sprouts, removing any damaged or yellowed leaves. Cutting through the core (top to bottom, not crosswise), slice about 1/4 thick.

Heat Sepay Groves evoo in a large heavy skillet. Add sprouts and stir to coat with oil. Grind a little pepper over sprouts. Don't salt yet, as the olives will add salt. Cook, stirring frequently, until the sprouts are barely tender - 3 to 5 minutes. Don't overcook.

Quickly stir in olives and tomatoes. Taste for seasoning; add salt if needed. Serve hot.

Enjoy!

Deloris