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.
It's fun to read descriptions of the different products and of the groves they come from. You will see that olives are picked when ripe, but green ones may be mixed in for a better flavor. The top growers look down on the imported brands sold in most supermarkets. It's true that California certified extra virgin oils have met far stricter standards than those which regulate international trade.
In California, there is a special seal awarded to oils that have met standards set by the Olive Growers Council, a quality-control organization. Chemical tests are followed by blind tastings by experts trained to detect defects such as rancidity or the presence of impurities. Oils that pass this annual assessment are then given the 'certified extra virgin' seal that is their highest mark of quality. The central region has its own competitions and awards, too.
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.
Olives can only grow in dry, sunny, hot climates where winters are mild. For this reason, they are often grown along a southern seacoast. They need limestone soils that are well-drained and not too rich, which makes for sickly trees. When they are happy, they live for hundreds if not thousands of years. Fortunately, the Golden State has the 'terroir', or environment, to allow olives to flourish.
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.
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.
It's fun to read descriptions of the different products and of the groves they come from. You will see that olives are picked when ripe, but green ones may be mixed in for a better flavor. The top growers look down on the imported brands sold in most supermarkets. It's true that California certified extra virgin oils have met far stricter standards than those which regulate international trade.
In California, there is a special seal awarded to oils that have met standards set by the Olive Growers Council, a quality-control organization. Chemical tests are followed by blind tastings by experts trained to detect defects such as rancidity or the presence of impurities. Oils that pass this annual assessment are then given the 'certified extra virgin' seal that is their highest mark of quality. The central region has its own competitions and awards, too.
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.
Olives can only grow in dry, sunny, hot climates where winters are mild. For this reason, they are often grown along a southern seacoast. They need limestone soils that are well-drained and not too rich, which makes for sickly trees. When they are happy, they live for hundreds if not thousands of years. Fortunately, the Golden State has the 'terroir', or environment, to allow olives to flourish.
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.
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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