Clif Notes

It’s official…the release of our 2010 Napa Valley

Originally Posted by Candice Crawford on Thursday, February 10, 2011

2010 Clif Family Farm Napa Valley Extra Virgin Olive Oil

The olives were picked and pressed, the oil is now blended and bottled, and we are thrilled with the results of our 2010 Extra Virgin Napa Valley Olive Oil! To top it off we just received certification from the California Olive Oil Council following a tasting this past Thursday!
This balanced, organically farmed olive oil has a distinctive style and character. A blend of Frantoio, Leccino, Maurino, Pendolino, Manzanilla and Mission olives, the oil has grassy aromas with a touch of green banana culminating in the perfect harmony of fruitiness, bitterness and pungency. The pungency leads to a little kick in the back of your throat, a sign of a superb olive oil. This bitterness and pungency are caused by the health giving, naturally occurring, substances, called polyphenols. So drink up, that olive oil is a great addition to a healthy diet! Our extra virgin oil is perfect to top off a salad or a spicy pasta dish, or to drizzle on a piece of baguette with a pinch of fleur de sel. If you prefer to do a little winter baking, give the following recipe a try. This superb oil is available at our tasting room or online at www.cliffamilywinery.com, $25 per 500ML bottle.

Lemon Olive Oil Cake (Gourmet Magazine/April 2006)

Ingredients
• 3/4 cup Clif Family Winery Olive Oil (plus additional for greasing pan)
• 1 large lemon
• 1 cup cake flour (not self-rising)
• 5 large eggs, separated, reserving 1 white for another use
• 3/4 cup plus 1 1/2 tablespoons sugar
• Special equipment: a 9-inch (24-cm) springform pan; parchment paper
Preparation

Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.

Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.


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