Wednesday, December 21, 2011

New stores: Meinhardt Fine Foods, Whole Foods Market Park Royal & Lynn Valley Meats

We are happy to say that you can now find our products in 3 great new stores: Meinhardt Fine Foods, Whole Foods Market Park Royal and Lynn Valley Meats.

Meinhardt Fine Foods is located at 3002 Granville Street, Vancouver, BC. Find everything that you're looking for and some, in this great store. The shelves display a wide variety of gourmet, organic and other specialty fine foods and now you can find Cazorliva EVOO.

You can now find our products in Lynn Valley Meats, it is located at 1264 Lynn Valley Road, North Vancouver, BC. This is a great place to come for those of you who are looking for a natural choice when it comes to choosing your meats.

Find our Cazorliva EVOO in Park Royal Whole Foods Market, it is located at 925 Main Street, West Vancouver, BC. This is a large store where you can find a wide variety of great natural and organic fine food products.

Monday, December 5, 2011

New products: Antonio Sotos Saffron & Cazorliva Spanish EVOO in Tin - 250 mL

Our brand, Antonio Sotos, presents the world’s most expensive spice: 100 % pure Spanish Saffron in filaments with D.O. La Mancha. The Saffron with D.O. La Mancha is described by experts as the best saffron in the world, grown only in the region of Castilla la Mancha in the areas of Albacete, Toledo, Cuenca and Ciudad Real.

Saffron has endless gastronomic qualities. It has a particular strong and exotic aroma, as well as a slightly bitter taste. It’s great for adding flavour, it is able to transmit deep aromas, but at the same time it is smooth, tender, etc.
It’s a great condiment in Paellas, Risottos, any kind of meat, seafood, fish, pasta, soups, eggs, etc.
The Spanish Saffron with D.O. La Mancha is characterized by its high coloring capacity (it is noteworthy that our Quality Technical Specification requires a minimum colouring capacity of 200 units), strong aroma and its exotic and slightly bitter taste.
To use the Saffron Threads you have to crush the saffron in a mortar and add to the water 10 or 15 minutes before the dish is cooked. (The recommended amount for 4 – 6 servings is 0,15 g )
For more information about D.O. La Mancha, visit:

Saffron (Crocus Sativus L.) was introduced in Spain during the Arabic domination in S. VIII. Arabic cooking was very rich in herbaceous flavourings and saffron was the most important. 

This spice became part of the  Spanish culture and tradition since then. Saffron has   been used by a long list of countries as an aromatic essence, excellent dye, excellent perfume, for medical prescriptions and even as an aphrodisiac.

Saffron is a bulbous plant that blooms  between one to three lilac-purple colour bulbs (the Saffron rose) during the months of October and November. From the ovary of the flower emerges three yellow stamens and a white filament, the style, which is divided into three red threads or stigmas:  the strands or cloves of saffron. 

More than 250.000 flowers are needed to obtain 1 kg of Saffron.

Saffron production is completely artisanal and based on the traditions passed down from generation to generation in La Mancha. Every step is done by hand, from  harvesting that has to be done at dawn, to “la monda” where a group of women get together to take the stigmas by hand, until the toasting, drying and packaging process. The soil and the climate of La Mancha are the main reasons why this Saffron is recognized as the world’s best.

Antonio Sotos, is known as one of the oldest and most experienced companies dealing with Saffron in La Mancha. Shortly after this family business was established in 1912, they became one of the pioneer companies in foreign trade and were recognized worldwide for the quality and reliability of their Saffron. Today, three generations later, the family business still delivers unmatched quality.

Our Saffron has obtained the I.F.S. certification (International Food Standard), the B.R.C. (British Retail  Consortium) and the Certification “La Mancha Saffron” D.O., which guarantees the origin of the product (pure 100% Spanish) and that it has been produced according to the requisites established.

Saffron with D.O. La Mancha, will always be freshly harvested Saffron,
as over the years it loses
quality, and will always be
presented to the consumer
in strands, never ground


This is, Albacete in Castilla La Mancha, Spain,  where our Saffron is born:

Another new product in our new container of Cazorliva. Most of you have already tasted our family's Spanish EVOO, but we wanted to bring it in a smaller container for those who prefer smaller sizes, a cute 250 mL tin can. Same quality, same variety of olive (Picual) but with a different container!

Enjoy them!!

Monday, November 21, 2011

New shops: Zara's Deli + Ugo & Joe's Italian Deli

We are happy to say that you can now find our salt with citrus in Zara's Deli, located at #128 - 1689 Johnston Street in the Granville Island public market. This deli has a wide range of great products for sale and it's set in the centre of one of Vancouver's best markets.

Another great shop in the Hastings Sunrise area. Ugo & Joes Italian Deli, located at 2406 East Hastings Street, is a great place to find your Mediterranean favourites. They have a wide variety of imported baked goods, cheese, meats and oils, and from now on Cazorliva will be part of their good selection of EVOO.

Thursday, November 10, 2011

Recipes: "Vegan crepes and Pan con tomate" & "Tipalipia with crumb topping"

We want to share with you these 2 fantastic posts!!

Koko's Kitchen and Strawberries are glutten free took the time to try our products and share with their readers these fantastic recipe ideas!!! We're so happy to be part of their healthier webpages!!!!

Check them out, when you have the chance, we're sure that you will fall in love with them right away! :)

Vegan Crepes and Pan Con Tomate

I was contacted by the company Olives & Things, a relatively new company made up of a Spanish woman and her Canadian husband with the intention of bringing 100% natural products of the Mediterranean and Spain to the world.
I was able to try the Cazorliva, a Spanish, cold-pressed extra virgin olive oil. I wanted to try it in a recipe that really focused on the flavour of the olive oil itself. I chose a Spanish tapa, “Pan con Tomate”. It’s basically toast with tomato and garlic and lots of delicious olive oil. It’s a widely eaten dish all over Spain.
Pan con Tomate
  • 1 baguette
  • 1-2 big juicy tomatoes
  • 1 clove of garlic
  • sea salt
  • 1-2 tbsp Olives & Things Cazorlina extra virgin olive oil
Slice the baguette in half lengthwise and toast (I did this in the oven at 350 degrees F for just a couple of minutes). Peel garlic clove and rub over baguette. Slice tomato in half and rub over baguette. Drizzle generously with olive oil and sprinkle with sea salt.
I really enjoyed the flavour of this olive oil and I know that Spanish olive oils are becoming quite popular and I can see why. It would be beautiful in all sorts of recipes, especially simple ones like this where the flavour of the olive oil is the star.
I was also able to try their 100% natural Barcelona Salt with Wild Berries. I love flavoured salts and I was really excited to try this one, as I have never had a salt with a sweet element to it before. I decided to make crepes with raspberries and chocolate sauce, along with this salt, to add a salty-sweet tasty combination and really bring out the flavours.
Vegan Crepes with Wild Berry Sea Salt (adapted from here)
  • 1/2 cup almond milk
  • 1/2 cup water
  • 1/4 cup Earth Balance, melted
  • 1 tbsp sugar
  • 2 tbsp maple syrup
  • 1 cup all purpose flour
  • 1/4 tsp Salt with Wild Berries
In a large mixing bowl, blend almond milk, water, 1/4 cup Earth Balance, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
Lightly grease a 5 to 6 inch skillet with some Earth Balance. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet (*Add a small bit of water if too thick). Swirl to make the batter cover the skillet’s bottom. Cook until golden, flip and cook on opposite side. Stuff with your favourite stuffing (ie. raspberries) and drizzle with dark chocolate. Sprinkle with a generous pinch of salt.


Tilapia with Crumb Topping & Cazorliva EVOO

When I said I was a lazy cook, I don’t think I thoroughly explained just how lazy I can be.   When I say lazy, I don’t mean, I cook like gourmet, super-organized, couponing, mamma extraordinaire only once a month.  I don’t mean that I cook from a can or box (all the time) either.  When I saylazy I mean that I take shortcuts like a queen.
I’m the kitchen-shortcut-queen. 
For example, this fish recipe – you don’t even have to defrost the fish!  Of course, when I was originally planning on make this (a whole 10 minutes ago) I had planned on the fish being defrosted.  But when I removed the packaging and discovered this gloriously thin and evenly placed frozen fillets, my kitchen-shortcut-queenwas inspired.  just cook it all – at once.  Woot!  One step saved – no microwave necessary.
Then, in a stroke of genius, (I may have been inspired by google’s recipe archive) I discovered you can place the crumb topping on top of the fish and save yourself the entirely-too-messy goo that goes with drying, dipping, coating, and crumbing each fillet!  Brilliant!
And then I knew it to be true, when I zested the lemon and it looked like this:

Yep, I zested around the sticker.  Be inspired my friends to new heights of cooking lazyness.
How can I be such an inspired kitchen queen and keep my family in good health you ask?  Quality ingredients.  And easy recipes.

Begin EVOO Lesson of the Day

For example, the creme de la creme of olive oil for this recipe: Cazorliva Extra Virgin Olive Oil.  I was asked to review this olive oil, and frankly, I’m not much of a connoisseur, but my curiosity was peaked because I was in a store last week and was offered RICE oil because “olive oil isn’t good for cooking with, it has a low smoking point”.  Huh?  I thought olive oil was just better than anything else, because Rachel Ray uses it.  Apparently I need to be schooled in my olive oil use.  This is what I found out from the nice, local company, Olives and Things.
Ahem, in my most professor-like tone, here’s the highlights from their collective knowledge of all things EVOO:
  • The majority of EVOOs are mixed and blended with other varieties of olives. The problem with this, is that you can’t even taste the olives in those oils, you taste just oil. Our oil comes from just 1 kind of olive, the Picual variety.
  • Our variety, Picual- is the healthy olive. It’s the variety that contains the highest % of antioxidants and oleic acids, it’s almost 80%, comparing to other varieties like Manzanilla, that contains around 30%.
  • Because of the characteristics of this variety, it has the highest smoking point. You can cook with it up to 470ºF, you can even deep fry with our EVOO reusing it up to 4 times.
  • The Picual olive is a variety with a longer shelf life. Keeping the bottle propertly closed and away from direct sun and heat, it stays better for longer.  Some other oils get rancid very quick!  <– THAT would explain some nasty smelling stuff coming from the pretty glass bottles by my stovetop.
[end EVOO lesson]
So, don’t listen to the nice people offering you, yet another use for rice flour/ germ/ bran/ grain.   Just visit Olives and Things and get some Cazorliva EVOO and you’ll be just like Rachel Ray, ‘xcept healthier.  So you’re thinking, thats gotta be a (worth every penny) high cost oil, right?
They sell this little beauty for $12.99 a 750ml bottle at their website, Olives and Things.

Tilapia with Crumb Topping

And now that we’re done discussing how to zest around the sticker, and to purchase a lovely Picual EVOO, on to the easy-peasy recipe for dinner:
Crumb Topped Tilapia
* 2 pkg frozen tilapia fillets
* 1 cup crushed rice chex cereal
*  1 cup shredded parmesan cheese
*  1 Tbsp lemon zest
* salt & pepper to taste
*  2-3 Tbsp Cazorliva olive oil
  1. Combine all topping ingredients and 1.5 Tbsp olive oil together until crumbly.
  2. Sprinkle olive oil on covered baking sheet.
  3. Place fillets on top.
  4. Pat crumb mixture thickly on fillets as shown.
Serve with cooked rice, veggies or

Friday, October 28, 2011

New shop: The European Delicatessen

Our products are available in another great store in downtown Vancouver, The European Delicatessen, located at 1220 Davie Street. This is a family-owned deli that offers a variety of harder to find packaged goods, cheeses, meats, and also has homemade Iranian food every day with at least 2 dishes to choose from.


Tuesday, October 25, 2011

New shop: Stong's market

We are pleased to announce that our products can now be found at Stong's Market, located at 4560 Dunbar Street, Vancouver. At Stong's Market, you will find everything that you're looking for, including a wide selection of unique, gourmet, natural and organic products.

Monday, October 24, 2011

New shops: Whole Foods Markets in Vancouver

We are very happy to say that you can now find Cazorliva EVOO at each of the 4 locations of Whole Foods in Vancouver (Cambie, Kitsilano, Robson and Park Royal). Whole Foods has everything you need. Find a great selection of all natural/organic products at each of their 4 locations in Vancouver.

In Whole Foods Market, Cambie.

Wednesday, October 5, 2011

Recipe: "Escalivada" A new fantastic recipe for Thanksgiving!!!


"Escalivada" is one of the most popular dishes of the Catalan cuisine (Catalonia is a region of Spain). The name comes from the catalan verb "escalivar" that in english means baking with embers, or ember of coal. It's a culinary technique by itself. "Escalivada" is to cook food as closest to the embers of a fire as possible, "caliu" in Catalan, and always seeking the absence of flames. Keeping them turning to as they are cooking to avoid burning the skin, until they are cooked in the embers shelter. The flavour will be influenced by the type of wood or coals with which the fire has been made previously. You can cook this dish as a main dish or to use as a accompaniment with fish, poultry, rice and pasta. It's a great "tapa" aswell!!

This is a very heatly, easy and extremely tasty dish to get ready for your Thanksgiving dinner. Cook it, serve it and amaze your guests!!!

                                                    THE RECIPE

Ingredients - For 4 servings:

The traditional dish includes:
- 4 Egplants
- 4 big red peppers
- 2 big onions
- Extra Virgin olive oil
- Salt

Other ingredients that you can include in it, even they are not part of the traditional ingredients:
- 2 boiled eggs
- Green olives ( You can use black olives aswell, but green olives are healthier!)
- 2 tomatoes
- Anchovies
- Garlic


1- Wash the vegetables and place them on the oven tray or BBQ. (In our day by day, it's not easy to get ready  in our house ember of coal, but you can use one of the most common option, the BBQ or the oven)


It's a good tip to wrap the vegetable with tin foil, separately, to help peel more easily.

2- Preheat the oven to 200ºC and reduce to 180ºC before introducing the vegetables inside and leave them for 40-50 minutes aprox. An Let them sit for 20 minutes.

This is how the vegetables will look like after 40-50 minutes.

3- After those 20 minutes, peel and remove the sheeds from the vegetables with your fingers.

4- Once all the vegetables are peeled and the seed are removed, cut them into long strips and place them decora-tively in a platter. 

5- It's not part of the "traditional, tradicional" recipe, but I love to add chopped garlic at the end.

6- The last step and no less important is sprinkling liberally over all with our pure spanish extra virgin olive oil, Cazorliva, and add salt lightly with one of our Casanovas Barcelona salts. It will taste fantastic with our salt with sundried tomatoes, smoke, 5 peppers or olives. Add your favourite!

* The extra virgin olive oil used in this recipe is very important, because you have to add quite a big quantity of it, and if you don't choose a good one, it will ruin this amazing dish.

7- It's a great dish aswell for a more casual dinner /lunch. It can be presented as a tapa for an appetizer, on the top of "Pa amb tomaquet" which it means spread tomato bread in catalan.

8- As I mentioned in the beginning, there are other ingredients that can be added to this great dish. Anchovies for examples (as you can see in the last photo), boiled egg and good olives.

We wish you an amazing Thanksgiving dinner with all your family and friends, and we are sure that they will love you more after tasting this delicious dish.

We are getting new clients every week to be more convenient for you. Our last clients have been: Wholefoods in Cambie and West Vancouver and 2 locations in Whistler. Check your closest location where you can find our products in this link in our web page

Thank you for being there!!

Kris and Diana
Olives and things

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