Culinary Chefs - Foodies know there are cooking oils and then there are finishing oils

River Ranch Signature Recipe

River Ranch Oregon Olive Oil is unfiltered,

so it retains 100% of its aroma, nutritional value, and flavor.

Oregon Olive Oil is ROBUST, a golden green color with a peppery flavor and pungent green aroma.

made 100% from hand-picked green olives with a distinctive flavor and bouquet.

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1 1/2 tablespoons RIVER RANCH OREGON OLIVE OIL
3/8 teaspoon kosher salt, divided
2 fresh garlic cloves, minced
2 tablespoons minced fresh basil
1 pinch dried sage
2 pounds heirloom tomatoes, cut crosswise into 1/2-inch slices

Combine olive oil, vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic in a bowl, stirring with a whisk. Combine ricotta and 2 tablespoons minced basil in a bowl, add pinch of sage; stir with a whisk. Arrange spinach and tomato slices on a platter; sprinkle with remaining 1/8 teaspoon salt, remaining 1/2 teaspoon pepper and torn basil leaves. Drizzle olive oil mixture over salad. Dollop ricotta mixture evenly over tomato slices. Finish with additional light drizzle of RIVER RANCH OREGON OLIVE OIL.

When you see it in a salad, you’ll often find juicy watermelon paired with ingredients like goat cheese, mint, and red onion, then drizzled with a little balsamic. While we happen to love that preparation, that’s not the only way to eat the quintessential summer fruit in a salad. In this recipe watermelon is combined with basil and spicy red onion, cool, creamy avocado, a splash of lime and spinach. Top it with this spicy, kickn' jalapeño dressing and you have a new sweet summery salad with just the right kick.

For the dressing:
⅓ cup RIVER RANCH OREGON OLIVE OIL
Juice of 1/2 lime
½ jalapeño, sliced (adjust to taste)
1 clove of garlic, smashed
Salt and pepper, to taste

Culinary Chefs, Food Critics and Foodies agree that keeping two types of olive oil in the kitchen only makes sense --- a big jug for baking, roasting, and sautéing

~~ AND the best oil you can afford for finishing.

1 tablespoon balsamic vinegar
3/4 teaspoon freshly ground black pepper, divided
1/3 cup part-skim ricotta cheese
Handful torn fresh baby spinach
Handful torn fresh basil leaves

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Kickn' Watermelon Salad

Grilled Watermelon Salad

1 medium-sized watermelon

1/3 cup and 3 tablespoons RIVER RANCH OREGON OLIVE OIL

4 cups arugula

1/4 cup goat cheese

2 tablespoons balsamic vinegar

Cut watermelon into 2-inch squares. Rub with 1/3 cup olive oil and grill until lightly caramelized.

Toss arugula, goat cheese, balsamic vinegar, and remaining olive oil together.

Place goat cheese between two grilled melon slices, crown with arugula. Finish with light drizzles of balsamic vinegar and olive oil. Serve chilled or warm.

River Ranch Tomato Salad

In a large bowl, combine cabbages, carrots, apples, and green onions.

In a medium bowl, whisk together the salad dressing, olive oil, sugar, apple cider vinegar, celery salt, and poppy seeds; blend thoroughly.

Pour dressing over coleslaw mix; toss to coat. Add almonds and cranberries; toss lightly.

Chill at least 2 hours before serving.

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Fleur de Sel Olive Oil Truffles

1 3/4 cups dark chocolate chips or 12 ounces dark chocolate 65% or higher

1 teaspoon Fleur de Sel sea salt

1 cup + 1 tablespoon whipping cream

2 teaspoons dark brown sugar

1/4 cups RIVER RANCH OREGON OLIVE OIL ARBEQUINA EXTRA VIRGIN OLIVE OIL

1/2 cup cocoa or tempered chocolate

extra Fleur de Sel sea salt for decorating

Place chocolate chips into a large bowl with sea salt and set aside.

Pour cream into a small saucepan, add brown sugar, stir. Over medium-high heat bring to a boil. Stir thoroughly to make sure all the sugar is dissolved. Rest for one minute so as not to scorch the chocolate.

Pour the cream over the chocolate chips and salt, and stir together so the chocolate melts completely into the cream and turns thick and glossy.

Slowly pour the olive oil into the chocolate ganache, mixing all the while to ensure the RIVER RANCH OREGON OLIVE OIL ARBEQUINA EXTRA VIRGIN OLIVE OI is completely absorbed into the chocolate.

Rest the ganache in the refrigerator for 1 hour.

Remove the ganache from the fridge and shape your truffles by rolling into little balls in your hands (about 1 inch). You should be able to create about 30 truffles.

You can dust the truffles in cocoa powder or coat with tempered chocolate. Decorate with a pinch of Fleur de Sel sea salt. NOTE: If choosing to coat the truffles in chocolate, place back into the refrigerator after shaping truffles, dipping in small batches.

Oregon Olive Oil Co.

River Ranch Sweet Slaw

4 cups shredded red cabbage

4 cups shredded green cabbage

2 medium carrots, cut into matchstick pieces

2 medium Fuji or Gala apples, cut into matchstick pieces

1/2 cup sliced green onions

1 cup slivered almonds

3/4 cup dried cranberries

For the salad:
Watermelon (red and/or yellow)
Juice of 1/2 lime
Red onion, thinly sliced
Feta cheese
Avocado cubes
Mint or basil
Sprouts or small salad greens

Freshness you can taste!

In a small bowl, whisk to combine the olive oil, lime juice, jalapeño, garlic, salt and pepper; set aside.
Cut the watermelon into cubes; sprinkle a few pinches of salt and a squeeze of lime over the fruit. Transfer the watermelon to a plate or bowl; add the onion, feta, avocado, basil and spinach.

Remove the garlic from the dressing before drizzling over the salad.

Serve immediately; refrigerate leftovers.

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Butter to Olive Oil

Conversion Chart

River Ranch

Dressing:
1 cup Miracle Whip salad dressing (not mayonnaise)

3 tablespoons RIVER RANCH OREGON OLIVE OIL

1/2 cup granulated sugar

1 tablespon apple cider vinegar

1/2 teaspoon celery salt

1 tablespoon poppy seeds

Premium 100% Oregon Estate Grown Extra Virgin Olive Oil

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