Frequently Asked Questions about California Olive Oil
Q. Where are olives grown in California?
A. It is possible to grow olives in most regions of California. Olives are grown anywhere where the temperatures does not frequently fall below 20 degrees F any time during the winter. There are very large olive growing regions in the Central Valley as well as the North Sacramento Valley.
Q. How long have olives been grown in California?
A. The first olives were planted around 1789 at the mission in San Diego.
Q. When are oil olives harvested?
A. Harvesting may begin as early as November and finish as late as late February.
Q. How should olive oil be stored?
A. It is recommended that olive oil be stored in a dark, cool area such as a cupboard away from heat or direct light.
Q. What is the shelf life of olive oil?
A. Olive oil is best consumed within one to two years of pressing.
Q. Approximately how many pounds of olives would be found on an average tree?
A. This varies a great deal but approximately 30-200 pounds are produced from the average mature olive tree. There are many variables.
Q. How many gallons of olive oil could be made from an average mature tree?
A. Approximately 2/3 to 4 gallons of oil per tree.
Q. Do some varieties have higher oil content than others?
A. Yes, there is a great span with regard to percentage of oil from the fruit among the different cultivars. The range is approximately 12-28%. Examples are Arbequina (25-27%), Barouni (13-18%), Frantoio (23-26%), Mission (19-24%) and Pendolino (20-25%).
Q. Are the olives picked when they are green?
A. No, for oil the best maturity stage for ripe fruit flavor and good keeping quality is as the fruit is turning from yellow/green to purple on the outside skin and before the pulp turns black. Table olives are picked green and firm. But olives are also picked at all the other stages of ripeness depending on your desired style of oil.
Q. Is the pit crushed as well?
A. Yes. Traditionally the entire fruit is crushed.
Q. What is an extra virgin olive oil?
A. Extra virgin olive oil is obtained from the fruit of the tree solely by mechanical or other physical means under conditions that do not lead to deterioration of the oil. No chemicals or extreme heat may be used during the extraction process. Extra virgin olive oil must pass a wide range of chemical tests, including a maximum acidity, in terms of oleic free fatty acid, of not more than 1 % and a peroxide value of less than 20 meq O2/kg. In addition, it must be judged defect-free with some olive fruitiness, determined through a blind sensory evaluation by a trained tasting panel (such as the COOC's Tasting Panel).
Q. Is extra virgin olive oil healthier for me than other oils?
A. Yes. Olive oil is very healthy and has a number of health benefits. Complete information may be found at this site under Health Benefits.
Q. How can I be sure that I am purchasing an extra virgin olive oil?
A. The California Olive Oil Council's Seal Certification program provides quality assurance to the consumer and retailer. Only the finest olive oils produced receive our seal. We follow the same guidelines as the International Olive Oil Council in Madrid. For more information please see Certification Program at this site. We also have a list of producers who have received the COOC seal certification.
