Rustic Fresh Herb Stuffing

Preheat oven to 375 F. Cut rustic loaf into small cubes, drizzle with 23 EVOO and toss in oven for about 20 minutes or until crispy brown. Meanwhile, saute celery, onion, and garlic in the 23 EVOO and butter. Cook down until golden brown. Stir in celery saute, crispy bread cubes, all herbs, whipped eggs, oatmeal, and chicken broth. Add salt and pepper to taste. Pop in the oven until moist, yet crispy on edges.

Ingredients:

3 tbs 23 EVOO

7 tbs butter

1 loaf rustic artisian bread

2 medium yellow onions

2 medium celery stalks

.5-1.75 cups low-sodium chicken broth

3 cloves garlic

2.5 tsp finely chopped sage

2 tsp finely chopped thyme

2 tsp finely chopped rosemary

3 large eggs, lightly beaten

1 cup Earnest Eats American Blend Oatmeal

salt + pepper to taste

5-Treat Friday

* A Chef We Are Swooning Over - Francis Mallmann, an Argentine born master. What 23 loves so much about him is his boldness, untamed nature, and appreciation for traditional techniques.

You do not grow on a secure path. All of us should conquer something in life. It needs a lot of work, it needs a lot of risk. To grow and improve you need to be there at the edge of uncertainty.
  • Favorite Meal - This week got a bit chilly, so we bundled up in our cozies and ate some Red Thai Curry from Bangkok Bay in Solana Beach, CA.

  • What We're Watching - FRESH, homemade pesto without having to use a food processor! We adore Kinfolk's work.

  • Olive Oil Fun Fact - In the last two decades, olive oil consumption has more than doubled in the United States.

5-Treat Friday

Inspired by, author of "Four Hour Work Week", Tim Ferris' 5-Bullet Fridays we have started 5-Treat Friday's to share with you the best pieces of our week. And, we highly recommend Tim's newsletter, it's great.

  • A Chef We Are Swooning Over - Loghan Call of Planted Cuisine We met the other day and are already inspired to write a post about him. He's a baller in the food world.
  • A Healthy, In Season, Recipe - Although the heat wave has yet to leave Southern California, we are entering the fall season, and getting excited to start cooking as such! Sprouted Kitchen's Balsalmic Roasted Roots Spinach Sauce recipe is exectly the dish we are looking for to pair with 23 Degrees EVOO.
  • Favorite Meal - Mahi Mahi fish tacos @ Fish 101 Leucadia, CA

  • What We're Watching - If you want a visual and mental stimulus paired with salivation... "Chef's Table" on Netflix

  • Olive Oil Fun Fact - The color of EVOO is NOT a distinguishing characteristic of quality! Many industry-run olive oil companies push dark leaves through the mill in order to produce a greener oil. Read the whole story on our blog post, Does The Color Really Matter?

Does The Color Really Matter?

The number one decision making driver for uninformed consumers when purchasing olive oil, in actuallity, has little to no merit in determining it's quality. So what is this myth that is decieving and drawing consumers in?

High quality olive oil should have a dark green color.

Here's why this is FALSE:

The purity cannot be determined by simply looking at it's color; EVOO judging panel tasting glasses are blue to avoid being influenced by the color of the oil, which is the easiest characteristic for producers to manipulate. They simply push dark leaves through the mill to produce a deeper green olive oil.

Why do you think the majority of olive oil is packaged into dark glass bottles when glass is the worst way to preserve olive oil as photooxidation causes the oil to become ransid much faster than tin?

Because it drives sales...

Image: 2014 Harvest of 23 Degrees EVOO 

Cooking With ZIOBAFFA

Our dear friends Jason Baffa, Piergiorgio Castellani, and Chris Del Moro started a passion project, ZIOBAFFA, and, like 23EVOO, maintains quality, practices organic farming methods, and takes pride in authenticity. We are grateful to have them in our lives as they each share their special spirit with us. We love ZIOBAFFA wine and they love 23EVOO--its a match made in heaven when cooking dinner. 

Fun Fact: "zio" in Italian means uncle. "ziobaffa" then translates to Uncle Baffa. 

"Fresh organic tomatoes and basil from the garden, sauted in imported 23 Degrees EVOO with garlic and salt, paired with angel hair pasta, and topped with fresh parmesan cheese. Simple clean ingredients that give so much flavor. It is this ethos that inspired us to make ZIOBAFFA organic Italian wine because we care about with we eat. " 

Whole 23 Breakfast

We promise that this meal will leave you feeling whole. 

We know that starting your morning off right can set the tone for your entire day, so we want to share one of 23's favorite breakfasts. 

Ingredients:

1 Organic Free Range Eggs (2 optional)

2 Slices Uncured Turkey Bacon

1 Slice Whole Grain Ezekiel Bread (2 for a hardy sandwhich)

1/2 Avocado

1 Tbs 23 Degrees Extra Virgin Olive Oil

Dash Salt & Pepper

Preparation:

Cook turkey bacon on medium/high heat for about 4 minutes or until crispy.

Heat a nonstick skillet on medium heat and add small amount of 23 EVOO. Meanwhile, pop bread into the toaster. Once hot, crack two eggs into skillet, flip, and let eggs cook until yolk is to your liking (we prefer ours over meduim so the yolk runs down your chin, yummy!).

Spread 1/2 avocado onto the toast, place two slices of turkey bacon on top, add your eggs, 23evoo, and salt & pepper to finish.

Buon Appetito from our kitchen to yours!