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.
This is a good way to start your education in fine oils. It will help you see what they mean when they identify ones with a 'peppery' taste, or ones with 'bold and assertive' flavor. Sounds like wine descriptions, doesn't it?
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.
California certified oils proudly carry a seal awarded after each year's product is screened with chemical tests and blind tastings performed by a panel of trained specialists. The tests judge the acidity of the oil, which should be low, and the purity. The tasters are skilled at judging freshness and purity and pass only the ones that meet their high standards.
California farmers are proud of their oils with good reason. Since 1900, when a California product won the highest honors at the Paris exposition, no one can deny that the Golden State is suitable for olives. Many of the trees growing in California today come from Tuscan stock, but some growers treasure descendants of trees that were planted at missions founded by Spanish monks before the region was a state.
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.
If you are heading for the Golden State, plan a visit to one or more of the groves on the central coast. The artisan growers there are waiting to introduce you to the finest oils - and maybe their vinegar and wine as well.
This is a good way to start your education in fine oils. It will help you see what they mean when they identify ones with a 'peppery' taste, or ones with 'bold and assertive' flavor. Sounds like wine descriptions, doesn't it?
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.
California certified oils proudly carry a seal awarded after each year's product is screened with chemical tests and blind tastings performed by a panel of trained specialists. The tests judge the acidity of the oil, which should be low, and the purity. The tasters are skilled at judging freshness and purity and pass only the ones that meet their high standards.
California farmers are proud of their oils with good reason. Since 1900, when a California product won the highest honors at the Paris exposition, no one can deny that the Golden State is suitable for olives. Many of the trees growing in California today come from Tuscan stock, but some growers treasure descendants of trees that were planted at missions founded by Spanish monks before the region was a state.
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.
If you are heading for the Golden State, plan a visit to one or more of the groves on the central coast. The artisan growers there are waiting to introduce you to the finest oils - and maybe their vinegar and wine as well.
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You can visit sanpauloolivefarm.com for more helpful information about Tour A Central Coast California Olive Farm.
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