EXTRA VIRGIN
OLIVE OIL

Sonoma County | Tuscan Blend

This rich, robust finishing oil is a perfect topper for dishes of all kinds.

From pasta to proteins and soups to salads, our EVOO adds notes of white pepper and freshly-cut grass for those who love a peppery, earthy flavor profile.

Whether you drizzle over a dish or dip it with freshly baked bread, a little goes a long way with oil as intense and aromatic as ours!

“Just as you’d share a bottle of wine at a dinner party, or a dish at a potluck, we hope folks will bring our olive oil to share with their friends and family. Our super oil can brighten dishes every day.”

-Kristin

“Everyone who works on our farm is family, even the donkeys. Especially the donkeys!”

-Raul and Jorge

THE PERFECT PAIRINGS

Italian Citrus Salad

  • 2 tbsp sherry vinegar

    4 tbsp LUSH EVOO

    Flaky salt, to taste

    Pepper, to taste

    2 oranges

    4 blood oranges

    1 small grapefruit

    1 shallot*

    1 fennel bulb*

    1 small radicchio*

    2 cups arugula

    Olives, to taste

    *very thinly sliced

    1. Make the vinaigrette: Whisk together lush and vinegar in a small bowl. Season with salt and pepper and set aside.

    2. Combine the shallot, fennel, olives and salt.

    3. Peel the fruit using a serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith.

    4. Carefully slice citrus. Arrange slices on a large serving platter in a random pattern. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with radicchio and arugula.

    5. Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

Spiced Persimmon Bread

  • 155 g flour

    1 tsp kosher salt

    1½ tsp baking soda

    1 tsp cinnamon

    ¼ tsp nutmeg

    ¼ tsp ground cloves

    2 eggs (room temp)

    1 tsp vanilla extract

    1 stick vegan butter (room temp)

    55g LUSH EVOO for drizzling

    115 g white sugar

    100 g brown sugar

    250 g persimmon pulp (Hachiya preferred)

    1. Preheat to 350 F. Lightly grease your 9x5x3 loaf pan.

    2. In a medium bowl sift the dry ingredients (flour, salt, baking soda, cinnamon, nutmeg, and cloves).

    3. Cream the butter and sugars until pale and fluffy.

    4. In a separate bowl, gently beat the eggs with the vanilla extract.

    5. Slowly pour the egg mixture, tablespoon by tablespoon, into the creamed butter and sugar. Beat until emulsified.

    6. Add the persimmon and olive oil.

    7. With a spoon or rubber spatula, add the flour mixture to the wet ingredients a third at a time. Mix with a rubber spatula until just incorporated.

    8. Pour into the pan. Cook 48-55 minutes until a toothpick inserted into the center comes out clean.

    9. While cooling, drizzle more olive oil on, as desired.

Marinated Feta

  • 10 garlic cloves, peeled

    Lemon peels

    4 bay leaves

    2 tsp chili flakes

    250 ml LUSH EVOO

    1 tsp flaky sea salt

    1 tsp paprika

    1 block of feta, cubed

    1. Place a small sauté pan over medium-high heat. Once the pan is very hot, add the garlic and cook until cloves are charred.

    2. Add the lemon strips and bay leaves, and lightly char (60 seconds).

    3. Add the chipotle chili flakes and cook, stirring continuously, until fragrant, about 30 seconds. Remove the pan from the heat, then add the oil, salt, and paprika. Stir to combine. and allow to cool.

    4. Place feta in a sealable container. Pour over room temperature oil, ensuring that the feta cubes are completely submerged below the oil line.

    5. Allow the feta to marinate at room temperature if you’ll be eating it within a few hours. Otherwise, refrigerate.

Kirn Family Recipe Book

Download the Kirn Family Recipe Book for inspiring and innovative dishes featuring our LUSH Extra Virgin Olive Oil.

This season’s edition features six recipes created by Kristin’s daughter Abigail Kirn. From soft, doughy, crispy focaccia bread to confit tomatoes, every dish is a tasty twist on their favorite Italian delicacies.

From the Kirn Family kitchen to yours, we hope you enjoy!