California Olive Harvest

November officially kicks off the olive harvest in California bringing with it a rich and flavorful array of California Extra Virgin Olive Oil. There is nothing like the taste of warm bread dipped in freshly pressed extra virgin olive oil sprinkled with a little sea salt. With over 200 olive oil producers in California, there are many types of olive oil to choose from, offering a wide range of flavor and quality.

The history of the olive is long and rich. According to Greek mythology, the Goddess Athena brought the gift of the olive to the Greeks. Since then, olives have been put to many uses for light, heat, food, medicine and even perfume. The first olive trees are thought to have been planted in California by Spanish missionaries in the late 1700’s, creating a strong olive oil industry in the state in the 19th century.

Olive Oil production in California languished a bit in the 20th century but has picked up in recent years as consumers are beginning to understand the many health benefits of olive oil. Studies have shown that olive oil can help lower cholesterol and promote good heart health and since olive oil is also the only oil to come from a fruit, it is rich in vitamins and antioxidants.

There are many types of olive oil available at your local store, but the most emphasis in recent years has been on extra virgin olive oil. Producers that label their olive oil as extra virgin cannot produce their oil using chemicals or extreme heat during the extraction process. Extra Virgin olive oil is obtained exclusively from cold pressing and has a maximum acidity of less than 1%. This is a sign of the quality and purity of the oil. To ensure the quality of your olive oil, look for the California Olive Oil Council seal – www.cooc.com.

Extra Virgin olive oil is typically used for salad dressings and as a condiment. The oil is best when fresh and may not always be the best option for cooking. Some suggest that you use a more refined oil when cooking and leave the extra virgin olive oil for cold dishes. Make sure you store your olive oil appropriately in a cool, dark area and use it within the year. Once a bottle is opened and exposed to air, try to use it within 60 to 90 days.

Our Favorite Olive Oils
Katz Chef’s Pick Extra Virgin Olive Oil – made from handpicked olives grown in Suisun Valley on a certified organic orchard. The oil is unfiltered creating a rich and distinct flavor. At $24 for a 750ml bottle, this olive oil is a great oil to have on hand for everyday use and makes wonderful salad dressings.

McEvoy Ranch Traditional Blend – made in the classic Tuscan style of olive oil, McEvoy uses six Tuscan varietals to achieve their rich, wonderfully flavorful olive oil. All of the olives are estate grown and milled on-site. $20 for a 375ml bottle.

Long Meadow Ranch Prato Lungo Extra Virgin Olive Oil – made from the oldest olive orchards in the Napa Valley and certified organic. This is a treat at $49 per 500ml bottle – we wouldn’t suggest cooking with it. This one is made to be a condiment!

Written by Linzi