People make a big deal about visiting a winery, tasting the fruit of the vines, and enjoying the atmosphere as well as crusty bread and cheese that complement the wines. If you enjoy vineyard tours, you'll love a visit to a central coast California olive farm, where you can experience a variety of fine olive oils produced right on site. As for a wide choice of different tastes, you'll find that, too, in the various Tuscan or Italian style oils.
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.
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.
When oils are blended, several varieties may be crushed together. Ripe fruit may be mixed with green to get the desired flavor. Artisan growers take as much pride in their groves and oils as fine wine makers do in their grapes and their art.
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.
And California oils are good. In 1900 one won the highest gold medal awarded at the Paris exposition. Central coast growers have won many international competitions held in California and abroad. Growers proudly point to their trees, which trace back to Tuscany or in some cases to trees planted at the first California missions founded by Spanish monks. This is saying a lot, because only two of those historic groves were left by the late 1800s. This historic preservation effort is just another thing that earns respect for the region's farmers.
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.
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.
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.
When oils are blended, several varieties may be crushed together. Ripe fruit may be mixed with green to get the desired flavor. Artisan growers take as much pride in their groves and oils as fine wine makers do in their grapes and their art.
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.
And California oils are good. In 1900 one won the highest gold medal awarded at the Paris exposition. Central coast growers have won many international competitions held in California and abroad. Growers proudly point to their trees, which trace back to Tuscany or in some cases to trees planted at the first California missions founded by Spanish monks. This is saying a lot, because only two of those historic groves were left by the late 1800s. This historic preservation effort is just another thing that earns respect for the region's farmers.
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.
