Friday, December 19, 2014

Guest recipe: Raz Mo Punch

RazMo Punch by Alicia Molina

This is a non-alcoholic mojito-like punch filled with a burst of fresh herbal and citrus flavors. Enjoy this on a hot summer day or anytime you are in the mood for a refreshing and light drink. While this version is non-alcoholic, you can always add your favorite rum or even vodka to this drink.

Single Serving Ingredients (more like the traditional mojito):
3 TB raspberry-lime flavored sparkling water
2 TB Quail and Olive Raspberry Basil vinegar*
2 tsp. mint-infused raspberry shrub (see below)
Fresh mint and basil leaves
Fresh raspberries
Juice from ½ fresh lime
Small handful of crushed ice (cubed ice is okay, but crushed is better)
Use a tall clear highball type glass and add 1-2 each fresh basil and fresh mint leaves and several fresh raspberries and lime juice. With a wooden muddler, mash the mint, basil, berries and lime juice together at the bottom of the glass. Add your ice, sparkling water, vinegar, and shrub, stir gently to blend. You can garnish your glass with fresh raspberries and mint on a toothpick or long wooden stir stick. *note, use less vinegar to start and adjust the amount according to your taste preference. Less vinegar makes drink less tangy.

Large Batch Recipe
1 liter raspberry-lime sparkling water
1 c shrub (or sweeten to taste) Recipe listed below
Juice of 2 limes
Mix all ingredients in a pitcher or small punch bowl
Serve in chilled glasses and garnish each glass with fresh raspberries and sprig of mint/basil on toothpick or long wooden stir stick.
Yield – 8 servings

Mint-Infused Raspberry Shrub
1 pound fresh raspberries
1 bunch fresh mint
2 to 3 cups sugar
Pinch salt
2/3 to 1 cup Quail and Olive Raspberry Basil vinegar
Start with one pound of ripe (or even overripe) raspberries and a bunch of fresh mint. Wash berries and mint and place in a large glass bowl. Add one or two cups of sugar, depending on how sweet you want it. Work the sugar in with your hands, but not so much the fruit becomes a pulp. A pinch of salt will accent the flavors, and also help draw out liquid. Let the mixture macerate on the counter for two to three days, stirring a few times a day. (You may want to cover your container with cheesecloth so air circulates but keeps your contents protected). You want the mixture to start to ferment, and you’ll see bubbles start to appear. Strain the mixture and add your vinegar of choice to taste. This recipe used the Quail and Olive Raspberry Basil vinegar. Start with less vinegar and add more if you want the vinegar flavor to be more prominent or subtle. Note, sherry and balsamic vinegar will add their own flavors. After adding the vinegar, combine and, bottle, and store refrigerated. Then add amount of your shrub according to your recipe. Enjoy. Keeps in the refrigerator a few weeks.

Thursday, December 18, 2014

Taste California Olio Nuovo 2014 With Us

Taste Oilio Nuovo 2014 with Dr. Steve Brabeck from 10 a.m. to 6 p.m. Saturday December 20, 2014! 

California Olio Nuovo is not a genteel EVOO you dip bread in. This is intense. Olio Nuovo is a peppery (some would say fiery) fresh-from-the-mill oil that is packed with polyphenols and acetic acids. For centuries the Italians have sworn by its medicinal and cosmetic benefits that scientists have now proven to support our cardiovascular system, longer life span and quenches our skin and hair.

The Quail & Olive's Olio Nuovo hails from a farm in Southern Monterey. This annual treat is good for 3-6 months and if you want to kickstart your New Year's health goals, start with Olio Nuovo! You can take it straight or serve over a strong Italian cheese.

We will also be sampling the 2014 Koroneiki and Arbosana from our California olive groves.

Photo Bottle Of Olive Oil With Olives" by m_bartosch Free Digital Photos

Tuesday, December 16, 2014

Guest recipe: T4

Thank you Alicia Molina for sharing this great holiday tea with us! Cheers!

Tummy Taming Turmeric Tea

This is a wonderful tea to drink during winter months and especially during the holiday season as a substitute for the high fat eggnog drinks. Eggnog is approximately 223 calories for one cup and this drink is approximately 110 calories with 50% more calcium than milk! The tea paste is very warming, soothing to your tummy, and loaded with antioxidants. The addition of Pacific Spice Vinegar adds another palate-pleasing layer of flavor!

1 cup vanilla-flavored almond milk
1 teaspoon turmeric tea paste
1 teaspoon honey
1 tablespoon Quail and Olive Pacific Spice vinegar

In a small stainless steel saucepan, heat 1 cup vanilla-flavored almond milk until very warm (not boiling). Add turmeric tea paste and honey and stir to blend. Froth in pan with a whisk or electric immersion mixer. Pour into mug and add vinegar. Gently stir to combine. Top with grated whole nutmeg. Enjoy.
If you prefer to not have spice grounds at bottom of mug, you can strain tea before frothing. Return to pan to froth once you have strained tea and follow next steps.

Note, if you are using regular dairy milk, do not add the vinegar as this will curdle the milk.

How to make the turmeric tea paste
6 T ground turmeric
1 T ground cardamom
1/4 tsp ground ginger
1/2 tsp ground coriander
1 T ground cinnamon
1/8 tsp ground clove
1 C water

Combine all the ingredients in a stainless steel saucepan. Turn on low heat and stir until the mixture creates a thick paste. Cool, and spoon into a glass jar with a tight fitting lid. Store in the refrigerator. Makes 48 servings.

Paste recipe compliments of To read more about the healing spices used in this recipe please visit their web site.

Friday, December 5, 2014

Health News: British Medical Journal study finds Mediterranean diet may lead to longer life span

This Quail has been spreading the word about the link between eating well and wellness for a long time. When the British Medical Journal published a compelling study that the Mediterranean diet may support a longer life span in its impact on telomere length, I just couldn't keep it to myself!

Telomeres mark the aging process. The anti-inflammatory and antioxidant properties of extra virgin olive oils may support longer telomeres, in addition to many other health benefits.

Here is the introduction from the study and a link to British Medical Journal:

"Given that fruits, vegetables, and nuts, key components of the Mediterranean diet, have well known antioxidant and anti-inflammatory effects, and that telomere length is affected by both of these processes, we hypothesized that greater adherence to the Mediterranean diet would be associated with longer telomere length. Therefore, the main objective of this study was to examine the association between greater adherence
to the Mediterranean diet and leukocyte telomere length in US women within the Nurses’ Health Study cohort. For comparison, we also evaluated the association between other existing dietary patters (prudent pattern, Western pattern, and Alternative Healthy Eating Index) and leukocyte telomere length."

Read the article here

Thursday, December 4, 2014

Guest recipe: Wild Hibiscus Royale Shrub

Wild Hibiscus Royale

Alicia Molina introduced us to the shrub, a sweet tangy syrup made with fruit, sugar and vinegar. She used the best - Chapparal Gardens fruit vinegars - to make these light, delicious mocktails that you should definitely serve at your next gathering!

Alicia wrote: This drink is a non-alcoholic and lower calorie twist on the traditional Kir Royale. The addition of the wild hibiscus flower makes for a beautiful presentation that your guests will enjoy seeing as well as eating! Yes, the flower is edible and a deliciously sweet. You will save about half the calories when you use the sparkling water and vinegar instead of champagne.

4 oz. lemon-flavored sparkling water
2 TB Quail and Olive Champagne Mimosa vinegar
1 Wild Hibiscus flower*
1 TB Wild Hibiscus flower syrup (optional if you like your drink sweeter)

Pour the sparkling water into a chilled champagne glass
Add vinegar
Drop your wild hibiscus flower into the glass and watch it settle to the bottom of your glass and slowly unfurl as the carbonation dances on the petals.
Add syrup if desired
*You can find the Wild Hibiscus flower at most online gourmet cooking stores. Google “Wild Hibiscus flower in syrup”

Wednesday, December 3, 2014

Arbosana EVOO and Winter Ambrosia Succotash

This is a great side to accompany any meal. The Winter Ambrosia definitely shines in this recipe, all the vegetables are excellent when combined together. Get ready for another exquisite dish!

Arbosana EVOO and Winter Ambrosia Succotash


1/4 cup Arbosana EVOO
1 red onion, cut into wedges
1 package ( 20 oz) butternut squash chunks
4 cloves garlic, minced
5 sprigs fresh thyme
4 cups corn kernels
12 oz edamame
1/4 cup Winter Ambrosia
2 Tablespoons Dijon mustard
salt and pepper to taste

Preheat oven to 425*. Toss butternut squash chunks and onions with 2 Tablespoons EVOO. Place mixture on a bar pan. Roast mixture for about 15-20 minutes, make sure you toss mixture one half way through roasting. Set aside

Meanwhile, in saucepan heat 2 Tablespoons Arbosana on medium heat. Add thyme, salt, garlic, saute for about 2 minutes until fragrant. Add edamame and corn. Cook an additional 5 minutes. Remove mixture from heat.

In a small bowl, mix the Winter Ambrosia, Dijon mustard, and a pinch of salt and pepper.

Combine corn and butternut squash mixture. Pour Winter Ambrosia mixture over the succotash and mix to combine. Enjoy!!

Tuesday, December 2, 2014

Blood Orange Olive Oil and Pacific Spice Grilled Shrimp

Are you ready for another recipe? How about a tantalizing shrimp appetizer, that could possibly even double as a main entree,,, let's say if you were having tacos. I found a very special relationship with the Pacific Spice Vinegar and the Blood Orange olive oil,,,oh and the salt block as well!

Blood Orange Olive Oil and Pacific Spice Grilled Shrimp


1/3 cup Blood Orange Olive Oil
1/8 cup Pacific Spice Vinegar
1/2 cup Italian flat leaf parsley, chopped
1 teaspoons chopped garlic, or to taste
1 jalapeno, sliced ( seeds removed if wanted)
salt ( if not using a salt block) and pepper to taste

Combine blood orange olive oil, pacific spice, parsley, garlic, jalapeno, and s/p. Pour on top of shrimp, let marinate for 1-4 hours or over night.

Place salt block on grill, preheat grill on med-high. Add shrimp to salt block. Grill for about 8-10 minutes, or until shrimp is done.

Or, to bake in the oven:
Preheat oven to 375*
Bake in oven for 8 minutes or until done.

Serve as an appetizer or have serve with tacos. Enjoy!