People who like visiting vineyards and sampling the various wines produced on site might like to know there's another fascinating venue awaiting them. Visiting a central coast California olive farm is every bit as interesting, and there's as much mystique to the history, culture, harvesting, and processing of the olive as there is for the grape. There's gourmet enjoyment as well, as you sample a Tuscan style oil or an Italian style blend - with crusty bread, of course.
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 central coast has everything the trees need, or the perfect 'terroir' for growing olives. They prefer light, well-drained soils well-supplied with limestone. They are very drought tolerant, need full sun, and like mild winters. Seacoasts are ideal for their culture. Olive trees can live hundreds and even thousands of years when conditions are right.
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 central coast has everything the trees need, or the perfect 'terroir' for growing olives. They prefer light, well-drained soils well-supplied with limestone. They are very drought tolerant, need full sun, and like mild winters. Seacoasts are ideal for their culture. Olive trees can live hundreds and even thousands of years when conditions are right.
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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