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.
Descriptions of oils that describe the 'peppery taste' or the 'bold and assertive' flavor may not mean much to those of us used to the imported oils that we find on grocery store shelves. Visiting an olive farm will be the first step in your education. It could also be the highlight of your visit to the west coast.
There are many small, family owned and operated groves in the region. These groves generally have a variety of cultivars (plant varieties), which many authorities say is the best way to grow olives. All work is done by hand, in contrast to the practices of larger, mechanized operations. Hand-harvesting is regarded by many as the best way to produce premium table olives and oil.
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.
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 intrigued with the idea of subtle nuances (as well as superior health benefits) of oils grown right here in the USA, visit the central coast and see what gourmets all over the world already know: The people of California know their olives. A whole world of health and good taste is awaiting you in the only place in the US that has what this venerable fruit needs.
Descriptions of oils that describe the 'peppery taste' or the 'bold and assertive' flavor may not mean much to those of us used to the imported oils that we find on grocery store shelves. Visiting an olive farm will be the first step in your education. It could also be the highlight of your visit to the west coast.
There are many small, family owned and operated groves in the region. These groves generally have a variety of cultivars (plant varieties), which many authorities say is the best way to grow olives. All work is done by hand, in contrast to the practices of larger, mechanized operations. Hand-harvesting is regarded by many as the best way to produce premium table olives and oil.
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.
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 intrigued with the idea of subtle nuances (as well as superior health benefits) of oils grown right here in the USA, visit the central coast and see what gourmets all over the world already know: The people of California know their olives. A whole world of health and good taste is awaiting you in the only place in the US that has what this venerable fruit needs.
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.
No comments:
Post a Comment