Olive Crazy: All About Olives and Olive Oil
Jan 222013

In the United States olive harvesting for extra virgin olive oil production is over. Olive oil is sitting in temperature-controlled tanks waiting for the taps to open and fill any number of plain or fancy containers. Containers filled with delectable, golden liquid. Golden liquid which makes a plain potato a rich delight, a cake succulent and springy, and an ordinary cut of beef an aristocrat in the meat kingdom.

Okay, I’m hungry now.

I’ve spent the last months sampling US-grown extra virgin olive oils from the spicy and piquant, early-harvest oils to the more mellow, slightly-peppery, later-harvest oils. My husband and children have been the happy recipients of the Olive Crazy post-tasting meals featuring these lovely American-grown extra virgin olive oils. Delicious. Delicious. Delicious.

Coming up are links to the US extra virgin olive oils I have personally tasted and hope you will enjoy. They can all be purchased online so please do so.

If you are afraid because you remember that bottle of evoo you picked up at the grocery store – the one with the strong, greasy, flaccid flavors – forget about it. You will be a changed person when you try these. You will never go back.

Links are not in order of my preference and I do not receive any money or stuff for doing this. I added a couple of merchants at the bottom of the list who I know to be meticulous about the olive oils and other products they sell, excellent imported evoos too.

For your reading enjoyment, here is an article about the extra virgin olive oil boom going on in California. In the photos you will see a lovely red-headed woman. That is Deborah Rogers of The Olive Press. She and her husband are wonderful folks and despite her petite size Deborah is a grand lady.

May the sun shine through your branches.


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