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Olive Oil Primer: How to Store Extra Virgin Olive Oil

We go to great lengths to ensure our extra virgin olive oil can last as long as possible when you store it in your kitchen, or wherever. We bottle our EVOO in dark glass and boxes, for example, to protect the oil from the negative effects of light. It’s also a good idea to keep … Read more

What’s an Olive Oil Bottle’s “Best By” and “Harvest Date”?

We’re full steam into our harvest season in northern California. That means were picking olives and bottling fresh extra virgin olive oil, known as Olio Nuovo. And while we’ve been putting a “Best By” date on all of our bottles of EVOO, we’ve just started printing the “Harvest Date” as well. Why? To give you … Read more

Olive Oil Primer: How to Taste Extra Virgin Olive Oil

Nancy Ash says people give her a “funny look” when she tells them what she does for a living. She spends a lot of time slurping olive oil and biting into slices of tart green apple. “I’m an olive oil taster,” says Nancy. As a trained taster and owner of the consulting firm Strictly Olive … Read more

Olive Oil Primer: A Bottle’s “Best By” and “Harvest” Dates

It’s harvest time at our olive ranches in northern California. And while we’ve been putting a “Best By” date on all of our bottles of extra virgin olive oil, we’ve just begun including the “Harvest Date” as well. It’s done to give you as much information as possible about what you’re getting. Each bottle of … Read more

Pairing Foods With EVOO | California Olive Oil | Soup Dessert & Entree

We started harvesting olives at our Northern California ranches this week. That means it’s almost time to get to work on our Limited Reserve. It’s the freshest possible extra virgin olive oil you can find. Our milling team bottles it right after they press the olives. It doesn’t go through the usual resting process in … Read more

How to Pair Extra Virgin Olive Oil with Foods – Part II

What do red wine vinaigrette and bitter greens have in common? They go best with medium-style extra virgin olive oils. So says olive oil guru Fran Gage. I want to follow up on Gage’s eye-opening talk she gave recently about pairing different styles of extra virgin olive oil with food. I heard the talk during … Read more

Pair Olive Oil With Foods | California EVOO | Baking Grilling & Sauces

We celebrated my mother’s 80th birthday last February in Washington D.C. My mom took the extended family to dinner at her favorite French restaurant, in Georgetown. The restaurant, La Chaumière, featured such delicacies as pike dumplings, or quenelles, roasted rack of lamb, and sautéed halibut. Mom discussed the wines with the restaurant owner beforehand. They … Read more

Olive Oil Primer: Can You Judge Olive Oil by its Color? (No)

Just like you can’t judge a book by its cover or a horse by its color, you can’t tell whether an olive oil will taste good by its color. Olive oil expert Fran Gage says as much: “Color isn’t an accurate indicator of quality or taste,” she writes in her book The New American Olive … Read more

Olive Oil Primer: How to Store Extra Virgin Olive Oil

A question we hear from time to time is, “How should you store extra virgin olive oil?” For starters, unlike wine, olive oil doesn’t get better with age. Quite the contrary. So you don’t want to lay down a pricey bottle of EVOO for some future occasion years down the road – such as a … Read more

What Does “First Cold Pressed” Olive Oil Really Mean?

An e-mail landed in my Inbox recently asking me a question:   I usually look for “first cold pressed” when buying olive oil. I did not see any information about your pressing process on your site. Can you please let me know if I can get “first cold pressed”? We get this question – or … Read more

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