For the last three years we’ve entered the Los Angeles International Olive Oil Competition, we’ve won a gold medal for our robust Tuscan style extra virgin olive oil. With this affirmation we are proud to say that we have a consistently excellent oil from year to year. Even though each year brings a different set of complexities - anything from extra dry years to flooding, a surprise bumper crop and of course, smoky skies from wildfires. This year Nature again took a hand to our orchard, pruning many limbs by covering the trees with a blanket of 7 inches of heavy, wet snow.

And speaking of that bumper crop in 2021, we still have some cases of 2021 oil in stock and it is excellent to use for dressings and cooking. Recently we were inspired to try truffle making and used our extra virgin olive oil in the mix. For those who have asked, here is the recipe.

EVOO Truffles

Makes about 16 small truffles

Ingredients

6 oz bittersweet chocolate, chopped
1/2 cup + 2 TBS heavy cream, brought to just a boil
1/2 tsp fleur de sel
1/4 cup extra virgin olive oil

Preparation

Pour hot cream over chopped chocolate and let sit for 5 minutes. Add salt and gently stir until smooth. Add olive oil and stir slowly until oil is incorporated completely. Pour into a shallow container and chill, covered for a few hours or overnight.

Using a melon baller or candy scoop, portion small balls and gently roll in your palms until the truffle is formed. Once all truffles are rolled, roll some in cocoa powder, some in flaked coconut, some in finely chopped pistachio, or garnish with a little fleur de sel.