|Monitored as an Organic and Kosher Estate. One can trust this farmer.|
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