People who like visiting vineyards and sampling the various wines produced on site might like to know there's another fascinating venue awaiting them. Visiting a central coast California olive farm is every bit as interesting, and there's as much mystique to the history, culture, harvesting, and processing of the olive as there is for the grape. There's gourmet enjoyment as well, as you sample a Tuscan style oil or an Italian style blend - with crusty bread, of course.
For those of us not versed in judging extra virgin olive oils, visiting a grower may be the best first step. You can read about 'bold and assertive' and 'peppery' flavors, but these terms don't tell the inexperienced much. A visit to one of the family-owned and operated groves can also be a highlight to a trip to the Golden State.
The majority of central coast grove are family owned and operated, and many award-winning oils are produced there. These small groves are a deliberate mix of cultivars. Authorities agree that a mixed grove produces a better oil in the end, as do hand-raising and harvesting techniques. An extra virgin oil is blended and bottled within one day of harvest. Extreme care is taken to protect oils from heat and light during the process, as well as during storage.
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.
If you are heading for the Golden State, plan a visit to one or more of the groves on the central coast. The artisan growers there are waiting to introduce you to the finest oils - and maybe their vinegar and wine as well.
For those of us not versed in judging extra virgin olive oils, visiting a grower may be the best first step. You can read about 'bold and assertive' and 'peppery' flavors, but these terms don't tell the inexperienced much. A visit to one of the family-owned and operated groves can also be a highlight to a trip to the Golden State.
The majority of central coast grove are family owned and operated, and many award-winning oils are produced there. These small groves are a deliberate mix of cultivars. Authorities agree that a mixed grove produces a better oil in the end, as do hand-raising and harvesting techniques. An extra virgin oil is blended and bottled within one day of harvest. Extreme care is taken to protect oils from heat and light during the process, as well as during storage.
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.
If you are heading for the Golden State, plan a visit to one or more of the groves on the central coast. The artisan growers there are waiting to introduce you to the finest oils - and maybe their vinegar and wine as well.
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