Monday, February 1, 2016

Deng Ming-Dao's Visit to Berkeley Olive Grove


OLIVE OIL AS AN ELIXIR

I visited an olive oil grove north of Oroville, and I was given something that eased my chronic pain. Every martial artist I know lives with three kinds of pain: from combat, from practice, and from aging. Perhaps pain is our ultimate and most persistent adversary.

Berkeley Olive Oil Grove 1913 (the name derives from the role that the University of California, Berkeley, played in the history of the grove) and serendipity seem to go together. Darro and Olivia bought the land with the intention of developing it for housing. They weren’t interested in the trees at that time. But once they became the owners, something changed for them. Shall we say that the trees spoke to them?

After they bought the land and walked through the grove, Darro and Olivia abandoned their development plans. They are a wonderful and warm couple. Olivia rescues horses and dogs, and has spent decades helping autistic children. The grove has become a labor of love on the part of two people who seemingly have endless love to give. They’ve done well. Since 2008, the list of awards they’ve received is impressive, with the most recent being the 2014 Gold Medal at the New York International Olive Oil Competition.

Their oils are high in polyphenol [see: http://ajcn.nutrition.org/content/79/5/727.full], and I got a bottle of their highest concentrate. I was told that the oil was a good anti-inflammatory and was given a teaspoonful to try. I went to work out.

My knee pain and back pain lessened within a few hours. I was astonished—because I've tried taking olive oil before and it didn't have any effect. I’ve continued to take a spoonful of oil each day. I'm told it has to be early harvest olive oil. I wonder if terroir plays a role too.

Whether you’re looking for delicious olive oil (blood-orange and lemon flavors!) or want to explore the health benefits, look into Berkeley Olive Grove 2013.

http://www.berkeleyolivegrove.com/index.php
 
 
THANK YOU FOR YOUR VISIT AND KINDNESS,
Darro and Olivia
 

Saturday, January 16, 2016

Good Food Awards Full of Appreciation: Both Ways

That the Mission - balancing Social and Environmental goals - of the Founding People is strictly followed with passion is enlivened through the groups of people drawn to them. Last night in SF at the 2016 Awards each speaker's message sent a re-newal of clear visions for proceeding with best intentions - how we care for the planet and generations to come.
Dar with Neil Newman and Alice Waters. Whoa!
Once again, with appreciation, we join an incredible group of producers.

Thank you, Good Food Awards Committee, for your recognition of our practices and quality.

Thursday, January 14, 2016

Trusting Your Northern California Olive Oil Producer: Berkeley Olive Grove & THE FULL REPORT

 With all the Press about Fraudulent Olive Oils, it's good to find vetted and authenticated top quality extra virgin olive oils right at home.

 









































While there are ongoing reports of farming and food producing practices that do not watch out for coming generations, we're blessed with high standards from multiple oversight groups.
Good Food Award entries are subjected to rigorous vetting processes to verify each has met the sustainability and social responsibility criteria to win a Good Food Awards - of the current entries, 24 were disqualified.
Check the Friday, January 15, 2016 postings from the Good Food Awards Committee.



Friday, January 8, 2016

Oils Made from Olives: Honoring a Carefully Tended and Ripening Fruit

Some of us consume a quality olive oil straight but more usual is that it's used for our food pairing enjoyment as a spicy condiment or a buttery fruit over a dessert.

Not a homogeneous experience, it's fairly common knowledge that there are many varieties of olives that can be made into interesting olive oils.

Beyond the specific types of olives that offer us a choice in our oils, harvest times during the maturing stages of the fruit and milling practices have a large influence when the olives are encouraged to release their oils.

Berkeley Olive Grove 1913
HARVEST INDICATORS FOR MISSION OLIVES

Robust and spicy
*Green olives provide our most polyphenol rich oils - plenty of delicious bitter and pepper/chili

Medium with balanced spiciness and some butteriness
*Pink olives, for many people, provides a more approachable oil

Milder with fruitier aromas and less bitter / pepper 
*Purple olives usually have a nice buttery finish

Mildest and very fruity
*And, here's Darro looking over the black olives that we'll co-mill with ripe citrus - VERY popular
Monitored as an Organic and Kosher Estate. One can trust this farmer.


Thursday, January 7, 2016

Authentic California Olive Oils: from a Traditional, Organic and Kosher Grove

 Great News!
We have twenty full variety kits available at our online Store


This is a good time to enjoy our full line of EVOO and citrus oils including:
Robust California Mission Classic,
Medium California Mission Gold,
Delicate California Mission Reserve and both
Co-milled Citrus Oils: California Mission Meyer Lemon and
                                 California Mission Blood Orange.

As always, each olive is sourced from our historic, organic estate.
And, for your true palate enjoyment, we source ripe organic citrus to co-mill with our
mellow, ripe and buttery late harvest Mission olives.

All five shipped in a sturdy gift box come in dark glass 100ml bottles that include pour spouts.
 Food pairing ideas included with each kit.

Tuesday, May 12, 2015

Berkeley Olive Grove's Fabulous Mother's Day Event

On Sunday we welcomed 60 diverse and delightful people.
It was wonderful weather for a tour along
 - respecting a diversity of wildlife -
the Grove's freshly mowed path.

While strolling, we talked about local history and the diversity of our ancestors.

Of course, during tours we discussed olive culture and olive leaf.
Then we returned and drank 2 delicious gallons of freshly brewed olive leaf tea.
 
 
Blush Catering had the people cheering with each dish,
including a standing ovation for chef Woody Guzzetti!
 

We thank all of our returning and new to the Grove friends.
And, we look forward to the next event.
Darro (sans beret here) will certainly once again be seated
and happily "break bread" with you all.