|The 12th Annual Paso Robles Olive Festival|
I paid homage to the khaki-colored fruit—born by the tree that has symbolized peace, wisdom and prosperity since ancient Greek times—by meandering through the park's booths of modern-day purveyors.
My discerning pick of the day?
The extra-virgin Arbequina oil produced by the family-owned ranch, Templeton Olive Oil. Cold pressed within hours of harvest, this bright olive oil was fresh and clean on the palate, peppery on the finish. I picked up a bottle and put it to good use.
Following is a corn chowder recipe I devised that utilized this healthy, rich, buttery olive oil, along with Talley Farm's fresh sweet summer corn and some other savory veggies. Summer might be hot, hot, hot, but this seasonal dish is well worth heating up your stove for a few hours.
CORN CHOWDER RECIPE
Serves 4 - 6
4 - 5 fresh ears of corn
1 1/2 - 2 cups red potatoes, chopped into bite-sized pieces
2 - 3 cups chopped carrots
2 stalks chopped celery
1 large onion
8 cups vegetable broth
2 cups half-n-half or cream
1/4 cup olive oil
1/2 cup Chardonnay (optional if you don't consume alcohol)
1/2 teaspoon dried thyme
A few sprigs of Italian parsley
2 bay leaves
Salt & pepper to taste
If you don't consume dairy products, feel free to omit the cream. Although adding dairy lends an extra depth of richness and transforms your dish from mere soup into chowder, the end result will be still be summery and delicious.