"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.
Out of 110 submissions, we were thrilled to earn a silver medal. The judges gave us no negative attributes, but remarked on the cinnamon, green almond, green olive, and nutty taste/aroma, with a balanced detection of fruity, bitter and pungent positive attributes. Fancy talk for this is good stuff!
Using stricter standards than international requirements, only the best California olive oils qualify for COOC certification. Following every harvest, we submit a laboratory analysis and this year we surpassed all COOC and USDA standards for EVOO. After the lab, our oil was submitted to the COOC Taste Panel to ensure the oil is free of defects.
Our olives were picked by hand (1583 pounds) thanks to our glorious friends and family members on November 23rd, 2019. They were immediately transported to the olive mill and the crushing begins (god bless Bone Crushing in Paso Robles). The best quality EVOO is picked and milled within 24 hours. Our oil is filtered and rests in a stainless container until it is bottled.
Source: medfooddiet.com
(*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.
Source: medfooddiet.com
(*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.
