If you’ve had the chance to visit an olive oil mill in production, you probably know how exciting it can be to taste the fresh, pungent oil as it comes out of the centrifuge. A process that started in the olive grove just months ago comes to a delicious end right in front of you. Depending on the attention given to the crop during its different stages, a corresponding result is achieved with the oil -- a result that can be measured not only by you and your taste buds, but by professional tasters.

Tried and True

To be certified extra virgin, olive oil must meet the requirements set by the International Olive Council. Its unique compounds -- mostly the polyphenols -- make olive oil the only fat that is subject to a sensory analysis performed by a panel of tasters. These well-trained professionals check to make certain the oil is defect-free (free of rancidity, fermentations and unpleasant flavors). This is done only after the oil has passed another laboratory test that measures its fatty acids, levels of oxidation and purity.

When produced with high standards and proper knowledge, one of the finest food products on earth is achieved.

This Year’s Oils

Many long days at the mill have worn us out a bit, but that can’t take away our satisfaction with the oils we made this year. To our traditional varieties we added a Spanish variety more recent to California: the Arbequina. This cultivar has nice attributes such as being fragrant and having a gentle, non-bitter taste. By processing small quantities at a time, we managed to produce a very pleasant olive oil that we’ll introduce to our blends.

The oil from Ascolano olives also looks promising. It makes 100% of our Proprietor’s Select and contributes to our Tehama County Blend. In addition, we’re currently working with Mission olives.

As always, we strive to bring the best quality olive oil to you and yours.

From our mill to your table,

The Pacific Olive Oil Team

Leslie, Brendon and Pablo