U. S. Extra Virgin Olive Oil

    In our notes, we have been focusing  on the rise of gourmet cooking in the United States. A recent exciting and promising development is the production of "extra-virgin" olive oil in California. While olive trees were planted in the area over a century ago by Franciscan friars, it was thought that the varieties, now numbering about 60, would not make fine oils for eating.  That changed when Lila Jaeger pressed flavorful oil from 100 year old trees discovered at her Rutherford Hill Winery.  In 1990, Ridgely Evers planted his Healdsberg farm with trees brought from Tuscany.  He now has about 4,500 trees - Frantoio, Leccino, Pendolino, and Maurino varieties - on his Olive Ridge Ranch.  Nan McEvoy also brought in trees from Tuscany and now has about 12,000 trees at her Petaluma ranch.  She also uses a special sinolea press to extract the oil.  In addition, she both sells trees to those who want to begin olive farms and lets harvesters use her olive press.

    The criteria for extra-virgin olive oil is set by the International Olive Oil Council headquartered in Madrid.  The oil must be cold pressed (between 25° and 28° C) immediately after picking (within 24 to 48 hours); no chemicals can be used in the extraction.  The acidity must be below 1%, and is usually around .5%.  In 1997, Ridgely Evers DaVero olive oil was the first California oil to win the extra-virgin label from the International Olive Oil Council.  There is also a California Olive Oil Council, formed in 1997 and presided over by Ken Stutz, which uses international standards and has awarded its seal to 17 California oils.

    Olive oil is one of the key ingredients in the healthy Mediterranean diet that militates against chronic disease and promotes adult life expectancy.  It is high in monounsaturated fat, rich in cancer-fighting antioxidants, and promotes HDL, "good" cholesterol.

All of our Extra Virgin Olive Oils >