Oils of

ARBEQUINA -
Very smooth taste. Elegantly flavored with the freshness of green cut grass.
Intense green color. Stong nose of green aromas, honey sensation in your mouth and at the same time sweet and pungent in your throat.
(Un-Blended)

CRESCENDO -
A combination of medium olive flavoring with a biting tactile sensation. Intially very smooth across the pallet, then the sensation grows to a crescendo of pungent flavors in your throat.
(Blended)

EUROPEAN STYLE -
Fruity, mild taste of mature olives. A great deal of body, providing that perfect flavor expected from an exceptional bottle of olive oil. This is old-fashioned olive oil. Very European!
(Blended)

BASIL BLUSH
This Olive Oil have almost an "Italian accent" however has a very Californian taste . It is a blend of the European Style and a Basil Oil. Very good oil on fresh tomatoes, salads, pastas and on white meat before cooking.

LEMON BLUSH
This delicate lemon blush olive oil is a blend of the European Style with a California Lemon Zest Oil .
The flavors of this oil is very fine and subtle,
excellent with delicate fish, sea food and desserts .

Olive Oil and You!

Olive oil, frequently used as a symbol of peace, strength, and virility, has been valued and used for thousands of years. The ancient Romans and Greeks recognized the therapeutic benefits of olive oil, and used it in their daily lives.

Olive oil’s nutritional aspects have been confirmed by numerous nutritional studies on the Mediterranean diet, in which olive oil, is the key ingredient.

What makes olive oil the healthy oil? The Health benefits of olive oil are numerous. Olive oil contains the highest proportion of the monounsaturated fat, Oleic Acid.

Olive oil can:
- lower your “bad” LDL cholesterol
- lower your blood pressure
- reduce your risk of diabetes, rheubatid arthritis, and certain cancers including prostate, colon, and breast cancer.

Olive oil has been used since antiquity as a recipe for health, a base for cosmetics, nutrition and fuel.

Olive oil is obtained by crushing the whole fruit of the olive tree and then extracting the oil with a centrifuge, yielding 12-22% oil, depending on the condition of the tree, weather and growth conditions. The yield and quality are generally best in a dry year--too much rain waters down the flavour and reduces the oil content of the fruit, as well as letting pests breed.

Olives destined for oil should be picked just before full ripeness to get the perfect balance between oil yield, higher when ripe, and acidity, lower when unripe. Mechanical picking bruises the fruit and reduces the quality of the oil. The olives should be processed immediately after picking and not exposed to moisture while they wait to be pressed. Traditional methods mandate that no heat be applied to facilitate the separation of the oil from the water and solids so the indication "cold-pressed" is a good sign. The solid waste of the pressing becomes olive cake.

The olive oil you see in the shops will almost always be extra virgin, meaning it has acidity of less than one degree, defined as containing less than 1% oleic acid. Other varieties are virgin, with up to 2 degrees acidity (1.5 by some definitions) and classic or pure (2-3 degrees). The former two are from the first pressing whereas anything else is the result of additional processing. Anything more acidic than that is inedible and most oil-producing countries will not allow it to be sold without refining to reduce the acidity.

HOME OILS | HARVEST CLUB CONTACT US

PURE CALIFORNIA FRUIT JUICE
OLEA FARM
2985 Templeton Road,
Templeton CA, 93465
805.610.2258

Tasting at the Farm Every Saturday and Sunday
From 10am-4:30pm