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Valley Olive Oil is a family run business. We sell some of California's finest first cold pressed extra virgin olive oil. Our olive oil is grown and milled in Capay Valley, California.

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If You Love Potatoes Raise Your Hand

sima mace

And enjoy these recepies. Olive oil has a beautiful, rich, flavor that often gets muted in cooking. To really enjoy the rich flavor of our olive oil try the following: drizzled over roasted potatoes, or mashed potatoes. We skip the butter in our dishes and use olive oil instead. 

Garlic Roasted Red Potato Wedges with Olive Oil and Rosemary

Ingredients

  • 4 large red potatoes, cut into wedges
  •  tablespoons Valley Olive Oil extra virgin olive oil
  • 4 cloves of garlic, minced
  • 2 tablespoons minced fresh rosemary leaves
  • 1 tablespoon parsley
  • salt and pepper, to taste

Instructions

Preheat oven to 450 degrees F. Place 2 teaspoons of Valley Olive Oil extra virgin olive oil on a baking pan or roasting pan and place in oven until hot and oil begins to shimmer, for about 3-5 minutes.

 Add 3 tablespoons of Valley Olive Oil extra virgin olive oil, garlic, rosemary, parsley, and a good amount of salt and pepper. Close bag and shake to evenly coat the potatoes.

Dump the potatoes on the hot pan, and evenly distribute them in 1 single layer and place in oven. After 20 minutes, loosen the potatoes gently with a spatula and flip over.  Place back in oven for another 15 minutes, then flip again and bake for another 10-15 minutes or until potatoes are golden brown, crispy, and cooked through.

 

Valley Olive Oil Mashed Potatoes

  • 2 lbs gold potatoes
  • 2 teaspoons salt
  • 1⁄3 cup Valley Olive Oil extra virgin olive oi

Instructions

Rinse and cut potatoes into chunks. Place in a pot with cold water and salt. Use just enough water so the potatoes are covered as more flavor is retained. Cover and cook until boiling. Tilt the cover to allow steam to escape and reduce heat just to the point where potatoes are not cooking over. Cook until tender, about 12-15 minutes.

Remove and reserve 1 cup of cooking liquid while draining potatoes well. Leave in strainer.

Heat extra virgin olive oil in same pan over medium heat just until the oil is warm. Remove from heat.

Force potatoes through a ricer into pot containing warmed olive oil.

Gently fold in cooking water, stirring only if needed to combine.

Taste and season with more salt and some fresh cracked black pepper, if desired