Our Italian beauties (Frantoio, Carotina, Pendolino, Leccino) are picked (by our hardworking friends, family and ranch dog) and milled on the same day (November 20th, 2021) to get the healthiest and best quality EVOO.
We blend ripe and green olives to get a grassy & elegant flavor profile and mouth feel. Hints of almond, artichoke & rosemary linger in your mouth with a modest grassy and peppery finish. Superb.
"The Queen of Trees produces some of the best EVOO in Paso Robles."
Read our feature in The Top Central Coast Olive Oils on California.com.
Get ready to take a bow for the 2022 Royal Couple.
For the first time, we are pairing our Estate EVOO with some delicious and decadent Fig Balsamic, imported from Modena Italy.
The Olive and The Fig are legendary mediterranean lovers, representing peace and prosperity.
The sweet and seductive figs blended with aged balsamic, partnered with our herbaceous EVOO is a match made in heaven. The generous 500 ml bottles gives you lots of opportunities to drizzle on your roasted vegetables & fruit, oatmeal, toast, chicken, fish, gelato or a shot in your vodka tonic or ice tea. Have fun. Go crazy.
(*This message is brought to you by small olive oil producers.)
Brace yourself for this stat: it takes 1300-2000 olives for every 250ml of olive oil. Crazy. In comparison, it takes about 400 grapes for a bottle of wine. A bottle of wine is good for a meal or two. A bottle of olive oil can last weeks or months depending on how often you use it. You can spend major bucks on a bottle of wine grown by a small producer. Olive oil doesn’t get the same respect…yet.
And to make matters worse, much of the Italian EVOO that is imported into the US isn’t from Italy (some comes from Turkey, Greece, Spain), and it isn’t pure olive oil (they mix it with cheap seed oil) and it isn’t time stamped so it might be sitting in warehouses for years. A recent study sponsored by the University of California Davis Olive Center revealed that out of the 200 supermarkets surveyed, nearly two-thirds of the olive oils were falsely labeled as “extra virgin grade”, and one-third were not 100 percent olive oil, they were cut with other types of oils.
California produces 99 percent of the extra virgin olive oil in the country and San Luis Obispo County (including Paso Robles) produces 50 to 60 percent of the total.
If you want to read more about how my Italian people are messing with our heads, read Extra Virginity: The Sublime and Scandalous World of Olive Oil. It’s really good.