If you are familiar with wine tastings, you know the drill. Visit a beautiful vineyard, sample various white and red and maybe blush varieties, and see how they pair with crusty bread and aged cheeses. However, you may not know that you can visit a central coast California olive farm and do the same thing, only what you'll be sampling is delicious Tuscan style or Italian blend olive oil.
For those of us not versed in judging extra virgin olive oils, visiting a grower may be the best first step. You can read about 'bold and assertive' and 'peppery' flavors, but these terms don't tell the inexperienced much. A visit to one of the family-owned and operated groves can also be a highlight to a trip to the Golden State.
The majority of central coast grove are family owned and operated, and many award-winning oils are produced there. These small groves are a deliberate mix of cultivars. Authorities agree that a mixed grove produces a better oil in the end, as do hand-raising and harvesting techniques. An extra virgin oil is blended and bottled within one day of harvest. Extreme care is taken to protect oils from heat and light during the process, as well as during storage.
Both ripe and green fruit is used to enhance the flavor, which is said to be so far above 'supermarket plonk' that novices may not recognize it as the same product. These artisan farmers take great pride in the oils they produce and look down on the imported oils many consumers take on faith as both healthy and tasty.
These farmers sell extra virgin oils, often with a certification from an organic organization or from the California Olive Growers Council. These standards are much higher than international ones which govern the oils imported into the United States. The Council subjects each harvest to chemical tests, followed by blind taste tests conducted by their panel of trained judges. Only oils which are judged to be fresh, pure, and superior in flavor are awarded the seal.
Olives were introduced to California by Spanish monks, who planted them at the missions they founded. However, by the late 1800s, only two groves remained of those early plantings. In 1900, a California blend won the gold medal as the best oil at the Paris exposition. Most American trees were imported from Italy, but you can find descendants of the mission olives on farms in the central coast area.
The Golden State has the 'terroir' for growing olives as well as grapes. Many of the farms produce both in small quantities. Terroir refers to soil, climate, and other factors that make plants flourish. Olive trees need limestone soil, superior drainage, mild weather (they do best near the sea), and lots and lots of sun. A well-established tree can live for centuries; some are believed to be over two thousand years old.
Visiting the central coast farms is just one more thing to do on the fabulous western coast of the United States. Even those of us who can't go there can enjoy the the artisan growers' handcrafted oils. Some farms also produce wine vinegar and wine. Enjoy!
For those of us not versed in judging extra virgin olive oils, visiting a grower may be the best first step. You can read about 'bold and assertive' and 'peppery' flavors, but these terms don't tell the inexperienced much. A visit to one of the family-owned and operated groves can also be a highlight to a trip to the Golden State.
The majority of central coast grove are family owned and operated, and many award-winning oils are produced there. These small groves are a deliberate mix of cultivars. Authorities agree that a mixed grove produces a better oil in the end, as do hand-raising and harvesting techniques. An extra virgin oil is blended and bottled within one day of harvest. Extreme care is taken to protect oils from heat and light during the process, as well as during storage.
Both ripe and green fruit is used to enhance the flavor, which is said to be so far above 'supermarket plonk' that novices may not recognize it as the same product. These artisan farmers take great pride in the oils they produce and look down on the imported oils many consumers take on faith as both healthy and tasty.
These farmers sell extra virgin oils, often with a certification from an organic organization or from the California Olive Growers Council. These standards are much higher than international ones which govern the oils imported into the United States. The Council subjects each harvest to chemical tests, followed by blind taste tests conducted by their panel of trained judges. Only oils which are judged to be fresh, pure, and superior in flavor are awarded the seal.
Olives were introduced to California by Spanish monks, who planted them at the missions they founded. However, by the late 1800s, only two groves remained of those early plantings. In 1900, a California blend won the gold medal as the best oil at the Paris exposition. Most American trees were imported from Italy, but you can find descendants of the mission olives on farms in the central coast area.
The Golden State has the 'terroir' for growing olives as well as grapes. Many of the farms produce both in small quantities. Terroir refers to soil, climate, and other factors that make plants flourish. Olive trees need limestone soil, superior drainage, mild weather (they do best near the sea), and lots and lots of sun. A well-established tree can live for centuries; some are believed to be over two thousand years old.
Visiting the central coast farms is just one more thing to do on the fabulous western coast of the United States. Even those of us who can't go there can enjoy the the artisan growers' handcrafted oils. Some farms also produce wine vinegar and wine. Enjoy!
About the Author:
Central Coast California olive farm provides the highest quality extra virgin olive oil. To buy online, visit this website now at http://sanpauloolivefarm.com.
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