Four of our Capay Valley olive growers received medals in the 2009 annual California Olive Oil Competition. The competition, which is open only to California olive oil producers, is an annual part of the Yolo County Fair. Extra virgin olive oils (EVOO) were categorized based on the variety of olive, the intensity of the flavor and whether they were grown organically. Gold medals were awarded to Taber Ranch (Arbequina, intermediate intensity) and Live Oak Farm (organic, Mission blend, intermediate intensity). Silver medals went to Capay Oaks Olive Co. (Arbequina, intermediate intensity) and Gold Oak Ranch (Italian Blend, robust intensity).

Many factors combine to make outstanding olive oil, such as growing conditions, variety, harvest, press, and storage. Fertile soils, mild winters, and hot, dry summers make the Capay Valley an ideal place for growing olives. Olive varietals mature at different times, so many growers are careful to harvest to maximize oil flavor and quality. In general, green olives bring a grassy, fresh flavor to oil, purple to black olives produce a fruity, mellow oil. Getting the oil to press shortly after harvest is important for premium quality — 1-2 days is ideal. State-of-the-art olive presses make it possible for operators to produce oil while keeping the temperature low. Once the oil is produced, keeping it away from sources of heat and light will maintain oil flavor and quality.

Look for delicious Capay Valley Grown EVOO at the Wednesday Palo Alto Community Farmshop, or email us for special orders.

Related posts:

• Capay Valley Chautauqua, Sunday, May 3rd, 2009
• Fava Beans with EVOO & Salt