Introducing Two New Olive Oils: Mild & Buttery and Rich & Robust

We’ve introduced two new flavor profiles to our family of extra virgin olive oils: Mild & Buttery and Rich & Robust. We crafted them as an extension of our popular Everyday Fresh oils, giving our customers more choices. They’re both great for a variety of uses.  The new oils are being rolled out to select … Read more

Our New Plastic Chef’s Size Bottle … For Those Who Fly Through Olive Oil

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

How We Blend Our Olive Oil To Craft Different Taste Profiles

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

California Olive Ranch Olive Harvest Begins; How We Know When to Start

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

We Guarantee You’ll Love Our Olive Oil – Or We’ll Buy You Another Brand!

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

Tasting Notes for Our New Olive Oils from the 2012 Harvest

Mother Nature was good to our olives during the 2012 growing season. Fine weather here in northern California delivered a flavorful batch of new oils, which we’re now bottling. I taste our oils (a lot!) during the milling and blending process. Below are tasting notes I’ve put together for you about our three specialty oils … Read more

Olive Oil Set to Become Key California Crop-Study

Mover over Italy and Spain. Make way for California. California’s olive oil industry has been on a tear the past decade, producing extra virgin olive oil rivaling the EVOO made in Italy, Spain, France, and elsewhere. And it appears our industry is positioned to become a heavyweight in the Golden State’s agriculture business. I’m not … Read more

California Olive Ranch EVOO | Rated Number One | Mild To Robust EVOO

I’ve been anxious to read an article due out in this September’s issue of Cook’s Illustrated. A colleague of mine who was surfing the Internet last night found an electronic version of the piece: It details a blind tasting of California extra virgin olive oils the magazine’s staff conducted earlier this year. I already know … Read more

Cook’s Illustrated Rates California Olive Ranch No. 1 Olive Oil

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

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