We’re counting down the days until our harvest begins. With that in mind, we’ll turn our attention to the second of three olives we grow in northern California, Arbosana, after focusing on the Arbequina olive last week. The Arobosana olive produces a medium-robust oil that’s great with chocolate – think olive oil chocolate mousse. It’s also … Read more
We fly through bottles of extra virgin olive oil in our kitchen. We use it for salad dressings, sautéing, roasting, baking, grilling, drizzling … you get the picture. Perhaps you’re like us – we know there are many of you out there – and you have to restock your pantry frequently with olive oil. If … Read more
Our master miller, Bob Singletary, has been making extra virgin olive oil for more than three decades – including a slew of oils awarded Gold and Silver medals at this year’s California Olive Oil Council annual competition. Lately, Bob has been sampling the oils made from the olives we gathered during our latest harvest. Like … Read more
Let the fall olive harvest begin! Trucks are delivering freshly picked olives to our mill here in northern California. The milling team and I are then crushing them into extra virgin olive oil. Over the next several weeks, our field crews will gather olives from trees planted across some 15,000 acres in northern California. This … Read more
It’s an exciting time of year here at California Olive Ranch (COR). As I noted in a recent blog post, we’re gearing up to begin our annual harvest in a matter of days. Over the next several weeks, our ranchers, millers, and the rest of our COR team will be focused on making high-quality, delicious … Read more
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I tuned in to NBC’s Weekend Today show yesterday and was thrilled to see Cook’s Illustrated magazine has rated our Arbequina the No. 1 tasting California extra virgin olive oil. Food expert Jack Bishop, who oversees editorial operations at the magazine, raved about our Arbequina during a segment of the show focusing on olive oil … Read more