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Cobram Estate, award-winning producer of extra virgin olive oil (EVOO) announced the company is expanding its product line to include a new collection of 100% California extra virgin olive oil aimed at providing everyday versatility and value. Consumer demand for California EVOO has shown continuous, strong growth over recent years and Cobram Estate is thrilled to introduce its new product line to meet this need. Its Tree to Table approach ensures that its products are picked and packed in less than six hours, which ensures they’re rich in flavor and packed with antioxidants. Read More Link: https://www.nosh.com/food-wire/2019/cobram-estate-debuts-new-extra-virgin-olive-oil-collection/  

BY FRANCESCA VAN SOEST ON JAN 16 2020 Have you ever wondered how olive oil is made? How about how the trees grow, and how they are harvested? At Cobram Estate, one of the things that we pride ourselves on the most is being a vertically integrated company. This means that we not only produce award winning olive oil, we do everything from raising them up in the nursery, to planting them, and ever all the grove management. For all you secret agriculture nerds out there, and everyone that is passionate to learn more about the story of food before it hits the...

BY KEVIN O'CONNOR ON JAN 06 2020 Extra Virgin Olive Oil has long been one of the most adulterated food products in the world. Today's market is seeing a lot of oils blended with the previous years' crop, mystery cocktails of different sources, and just rancid, or defective oils, which can be bad for you. Regulations are tightening up a bit around the world but the best way to figure out if your olive oil is a true, pure, Extra Virgin Olive Oil is to taste it (also be sure to check harvest dates and make sure it's source from one place). You...

BY KEVIN O'CONNOR ON DEC 16 2019 Mona and Jaret are the founders and stars of Tournant. Tournant is an open-fire cooking and events company based in Portland, OR, owned by partners Mona Johnson and Jaret Foster. Their seminal farm-to-fire approach to cooking is guided by the seasons and their meals, often served outside in nature, connect guests to time, place and purpose. I've been enamored with the work that Mona and Jaret were doing long before I had the pleasure of meeting them. The thoughtfully curated events that they put together have long served as inspiration, so meeting them for our California harvest party and...

BY KEVIN O'CONNOR ON DEC 09 2019 Chef Jodie Chavious joined us for our 2019 California Harvest party and essentially dropped the mic after dropping her dreamy citrus cake at the end of the meal. Jodie is currently the executive chef at Shangrila in Fair Oaks, California. Jodie credits her childhood in Alaska with sparking her love of food. Her summers were spent gardening, fishing, and learning to rough it in the Alaskan countryside. These early experiences instilled an appreciation for cultivation in Jodie; one that carries over to this day with her own backyard “farm” in Land Park (complete with three chickens). Before becoming a chef, Jodie went...