As the picking and crushing season for one fruit - the grape, comes to an end in Napa Valley and Sonoma Valley, that season is just beginning for the olive groves in northern California's wine country. The harvesting of the olive fruit is relatively easy compared to the more delicate trimming of the grape vines. During all of November crews spread tarps under the olive trees and hit the branches with poles to shake the fruit to the ground before it is collected and carted off to the granite stone crushing wheels. But unlike most wines, olive oil stands to gain no benefits from aging; all the flavors are at their most intense nearest to pressing. Those flavors will mellow over time, encouraging one to use oil and renew it, rather than buying in bulk, or using aged oil.
Just as winemakers use different varietals coupled with harvest timing for distinct flavors, olive growers will time their crops' harvest according to their interests: earlier while still very green for the intense bitter and peppery flavors, later when the olives have turned a deep black when they contain the most oils, and in between for a mix of the two qualities. Most bottles will use a blend of colors, and also blend the varietals of olives for flavor intensities and balance. The types of olive oils are as follows:
- Extra-virgin olive oil is extracted from cold pressing, and has limited acidity - no more than 0.8%, is deemed to have a superior taste, and is not permitted to contain any refined (chemically controlled) oil.
- Virgin olive oil has acidity of less than 2%, is judged to have a good taste, and is not permitted to contain any refined (chemically controlled) oil.
- Pure olive oil is a blend of refined oil, along with virgin, or extra-virgin, oil.
- Olive oil has acidity of less than 1.5% and contains a blend of virgin oil and refined oil. It is deemed to be mild, lacking any strong flavors.
- Olive-pomace oil consists mostly of chemically extracted oil, though pomace olive oil may also contain some virgin oil. Though it is fit for consumption, it is most often used by restaurants in bulk, rather than found at the retail level.
- Lampante oil is not used for consumption, but rather as the name implies, is used in lamps, and in the industrial market.
Don't miss the Sonoma Valley Olive Festival held between December and February, with its olive brining events, wine and olive oil tastings, martini parties, and olive oil cooking classes held at restaurants and vineyards.
