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Fake Olive Oil?


It's in the news.  To make sure that your olive oil is real, look for these clues on the label:  

  • The name of the farm that produced the olive oil.
  • The third party that certified the olive oil as extra virgin.

 

Each bottle we sell has been labeled by the family farm in Northern California that produced it. And each bottle we sell has been certified by the California Olive Oil Council as extra virgin.

Come taste the difference that real, fresh extra virgin olive oil can make!

  




Olio Nuovo is Here!

The first pressing of the 2016 harvest season is in.  

It's the freshest, most flavorful olive oil you can buy—and it's only available this time of year.

Stop by one of our market locations to taste!



On the Road with All Things Olive

On a recent trip to Slovenia we had the fun opportunity to do a tasting and tour of the Lisjak Olive Oil company in Koper.

Lisjak grows olive varieties indigenous to the Istrian peninsula, such as bjelica, buža and karbonera.  They also use a state-of-the-art mill, including the 'racking' tanks pictured below, where the freshly pressed olive oil is allowed to rest for a couple of months before bottling.

  Lisjak's oils are prized by local chefs and gourmets alike.

Pictured below are Keith Voight (left) of All Things Olive, Gregor Lisjak (center) of Lisjak Olive Oil, and Brent Hartley (right), U.S. Ambassador to Slovenia.



All Things Olive Selected to Judge in Good Food Awards

We're honored to be selected again as an olive oil judge for the 2017 Good Food Awards.

Winners will be announced in January!




Washington's News Media Features All Things Olive  

WJLA Channel 7  Good Morning Washington 
 
 
 


       Real Olive Oil, Real Producers


Pamela Marvel and Stuart Littell
Grumpy Goats Farm
Capay Valley, CA


Pamela Marvel and Stuart Littell are partners in life and in farming.  When Pamela prepared to make good on a life-long dream—to live in the country as she had growing up on a dairy farm in Wisconsin, Stuart was a full backer and supporter.


They decided to look for the ideal place to locate a small olive grove and produce their own olive oil.  In early 2008 they bought a 20 acre farm in Capay Valley, about 80 miles northeast of San Francisco, CA.

Together they’ve made good progress on the farm:  there are now 2600 olive trees on seventeen acres.  Each year the olive varietals—Coratina, Picual, Pendolino, Itrana, Frantoio and Nocellara del Belice—are harvested by hand in the fall.

At the end of each harvest day, the fresh-picked olives are rushed to the mill at Olivino, where they are milled by a 3 ton/hour blade crusher.  The oil is separated from the crushed paste using a four batch malaxer, a three-phase decanter, and a centrifuge to complete the milling process.  Finally, the fresh oil is stored in large drums.  Each year some of the freshly milled oil is bottled as “Olio Nuovo” (new oil). 

The rest of the oil will be ready to be bottled in February/March.

Spring is the season for local and international olive oil competitions. Grumpy Goats Farm participates enthusiastically.  The oils have been rewarded with a couple dozen gold medals over the years. In 2017 Grumpy Goats Farm is a Good Food Awards winner.   The oils are certified extra virgin by the California Olive Oil Council (COOC) and certified organically grown by California Certified Organic Farmers (CCOF).















    




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