Our Miller Bob Talks About Sorting & Tasting Olive Oil From 800 Truckloads of Olives

Our head miller Bob Singletary is a pioneering figure in California’s extra virgin olive oil industry. Bob has been crushing olives and making olive oil for more than three decades.  We asked Bob about his job and our fall harvest, which kicked into gear this week. Olives produce oils with different flavor styles based on … Read more

Olive Oil Primer: What is the Koroneiki Olive?

I like to rate the pungency of our extra virgin olive oils by how many times people cough when they swallow the oil during a tasting. I tell people our Koroneiki EVOO is a “two or three cougher.” It packs a deliciously robust flavor, and finishes with a pleasant, peppery zing in the throat. The … Read more

Olive Oil Primer: What is the Arbosana Olive?

I hooked up with two colleagues recently in Denver. The weather was chilly and wet, a bit unusual for Colorado in July. But we had a great lunch at The Capital Grille. We ordered seafood – I can recommend the sea scallops with gingered rice and white miso broth. Afterward, we chatted with the executive … Read more

Tasting Extra Virgin Olive Oil

An olive oil tasting – like a wine tasting – lets you understand the oil’s aroma, flavor and peppery quality, or pungency. Those features form the core attributes of true extra virgin olive oil (EVOO). A tasting can also help you gauge defects – such as mustiness – found in lesser quality oils. At California … Read more

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