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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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Great Soup Recipes

sima mace

SOUP RECIPES

 

This is where you want to use that really fantastic bottle of Valley Olive Oil extra-virgin olive oil. Trust us, a little drizzle of that liquid gold in each bowl will take your soup to the next level.

You don't need much. Just a tablespoon of oil adds a delicious aroma and a special richness to each bite. The floating oil looks so nice and fancy.

We've found that this trick is most effective with soups that are fairly lean to begin with, like lentil soup, split pea soup, and other pureed vegetables soups. Valley Olive Oil  Arbequina is always a good choice, but it is also fun to experiment with some of our flavored olive oils.

In the below recipes, we drizzled our Spicy Jalapeno extra virgin olive oil to give it a little kick. Who could say no to that? Give it a try!

 

Butter Bean and Spinach Soup

Ingredients:

 6 oz. dried beans, soaked in water overnight

4 cups chicken or vegetable stock or broth

¼ cup Valley Olive Oil, Spicy Jalapeno, divided

1 large onion, chopped

5 sprigs fresh thyme, leaves removed

½ lb. spinach

Salt and pepper, to taste

1 cup chopped fresh parsley or celery leaves

Drain beans and place in a large pot. Add stock or broth, bring to a simmer, and cook for about 40 minutes, or until tender

 

Tomato Soup

Ingredients:

2 Tbs. Valley Olive Oil, Arbequina extra virgin olive oil

1 large yellow onion, roughly diced

1 stalk celery, diced

1 medium carrot, diced

2 cloves garlic, chopped

2 bay leaves

1 – 28 oz canWhole Tomatoes with juices

1 – 28 oz can Crushed Tomatoes with juices

20 fresh basil leaves, torn

4 cups sodium free chicken stock

1/4 cup whole milk

1/4 cup heavy cream (or half and half)

1 cup of rice

 salt / ground pepper to taste

Fresh basil leaves and fresh chives for garnish

 

Lentils Vegetable Soup

Ingredients:

1 pound lentils

2 quarts water

1/4 cups extra-virgin olive oil

1 pinch salt

1 onions

4 tomatoes

8 cloves garlic

3 potatoes

3 carrots

2 plantains

5 bay leaves

pepper

salt

Directions

1.      Rinse and pick through lentils, then place in a bowl with water to cover and let soak while you prepare the other ingredients.

2.      Fill a large pot with 2 quarts of water, and stir in the olive oil and salt. Bring to a boil.

3.      Drain the lentils, and carefully pour into the boiling water. Add the onions, tomatoes, garlic, potatoes, carrots and plantains into boiling water. Drop in bay leaves and season with salt and pepper. Reduce heat, cover and simmer until lintels and plantains are tender, 45 to 60 minutes.