If you are familiar with wine tastings, you know the drill. Visit a beautiful vineyard, sample various white and red and maybe blush varieties, and see how they pair with crusty bread and aged cheeses. However, you may not know that you can visit a central coast California olive farm and do the same thing, only what you'll be sampling is delicious Tuscan style or Italian blend olive oil.
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?
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.
It's fun to read descriptions of the different products and of the groves they come from. You will see that olives are picked when ripe, but green ones may be mixed in for a better flavor. The top growers look down on the imported brands sold in most supermarkets. It's true that California certified extra virgin oils have met far stricter standards than those which regulate international trade.
These farmers sell extra virgin oils, often with a certification from an organic organization or from the California Olive Growers Council. These standards are much higher than international ones which govern the oils imported into the United States. The Council subjects each harvest to chemical tests, followed by blind taste tests conducted by their panel of trained judges. Only oils which are judged to be fresh, pure, and superior in flavor are awarded the seal.
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 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.
Visiting the central coast farms is just one more thing to do on the fabulous western coast of the United States. Even those of us who can't go there can enjoy the the artisan growers' handcrafted oils. Some farms also produce wine vinegar and wine. Enjoy!
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?
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.
It's fun to read descriptions of the different products and of the groves they come from. You will see that olives are picked when ripe, but green ones may be mixed in for a better flavor. The top growers look down on the imported brands sold in most supermarkets. It's true that California certified extra virgin oils have met far stricter standards than those which regulate international trade.
These farmers sell extra virgin oils, often with a certification from an organic organization or from the California Olive Growers Council. These standards are much higher than international ones which govern the oils imported into the United States. The Council subjects each harvest to chemical tests, followed by blind taste tests conducted by their panel of trained judges. Only oils which are judged to be fresh, pure, and superior in flavor are awarded the seal.
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 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.
Visiting the central coast farms is just one more thing to do on the fabulous western coast of the United States. Even those of us who can't go there can enjoy the the artisan growers' handcrafted oils. Some farms also produce wine vinegar and wine. Enjoy!
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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