Select Products on Sale Oct. 19 – Nov. 16, 2016 To celebrate another harvest, The French Olive is having an online sale for the next 4 weeks. This sale includes all our products EXCEPT the new basket and bamboo gift packs. Take advantage of…
The French Olive is pleased to present our first gift baskets and our partnership with Bozzano Olive Ranch. Bozzano owns and operates the mill where our olives are pressed into oil and their ranch also offers balsamic vinegar imported from Modena, Italy. We have…
The “Celebration d’ Recolte” means a celebration of the harvest in French. This year we, at The French Olive Ranch, are rejoicing with our largest harvest, to date, and have just released the 2015 oil. The oil is identified by the year in which…
Recipe from Giada’s Kitchen by Giada de Laurentiis Olive oil in a muffin? You may regard this suspiciously but the citrus zests and the almonds is the flavor you pick up more that the fruity oil taste. The oil give the muffins a delicate, moist…
Best ever, summer salad!! Slice ripe summer, or heirloom, tomatoes into disks. Arrange on a plate. Top with slices of fresh Mozzarella cheese and garnish with chopped, fresh basil. Adding capers is optional, but it adds a tangy, vinegar flavor, one of Yancey’s favorite.…
On December 3, 2015, The French Olive Ranch was delighted to host a tour for the local chapter of the AAUW (American Association of University Women) from Escalon. We were given the opportunity to show the ladies our tasting room and further their knowledge…
Rivi’s, is the newest restaurant in Oakdale, now serving our oil for dipping and with their hummus dish! This upscale wine/beer cafe is the project of Paul and Amy Rivera who also created the restaurant to be a family-friendly place to enjoy light, local…
During our 2014 harvest, The French Olive had the privilege of being interviewed, photographed, and featured in the 2015 September/October issue of California Bountiful magazine. Our group picture is on the cover! The article story was written by Christine Souza, photographed by Richard Green…
This very rich, but easy, deconstructed salad makes it a great weekday meal. The creme fraiche brings a wonderful tang to the dish, but you can substitute Greek yogurt if you wish. Serves: 4 1-1/2 lb. small waxy or red potatoes, scrubbed Salt 2…