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Sutter Buttes Olive Oil Co.  is proud to be among those who produce the finest California Extra Virgin Olive Oils and gourmet food products.  Our award winning infused olive oil blends and gourmet recipes are globally inspired, the ingredients are local and all natural.   We are dedicated to making the best infused extra virgin olive oils and balsamic vinegars in the industry using only the freshest ingredients in our blends...Read more

Olive Oil Garlic Knots

Makes 2-2 1/2 Dozen
• 4 - 4 1/2 cups all purpose flour
• 1 package active dry yeast
• 1 cup milk
• 1/3 cup sugar
• 1/4 cup Sutter Buttes Harvest Garlic Olive Oil
• 1 teaspoon salt
• 2 eggs

• 1 tablespoon of your favorite Sutter Buttes EVOO
• 1 tablespoon fresh herbs or Sutter Buttes Bouquet of Herbs

In a large mixer bowl combine 2 cups of the flour and the yeast. In saucepan heat milk; sugar; oil; and salt just till warm; stir constantly. Add to flour mixture; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constanly. Beat 3 minutes at high speed.

Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till double (about 1 hour).

Punch down; divide dough in half. Cover; let rest 10 minutes. Using a sharp knife, slice the dough into strips of about 1 inch wide by 5 inches long. Cut these strips in half. Take one piece and work it into a snake, then tie it in a knot. The dough will be sticky along the cut edges, so dust these with flour before you tie the knot. Cover; let rise till nearly double (about 30 minutes). Bake at 375° for 12-15 minutes or till done.

Optional: After baking, blend olive oil with fresh or dried herbs, salt, pepper, and/or parmesan and brush onto hot rolls.