The Olive Press By The Olive Press - Makers of Award Winning Fresh California Extra Virgin Olive Oil

The Olive Press | Olive Oil Times

    Tasting Notes and Food Pairings:

    The Olive Press Koroneiki oil has zesty fruitiness with hints of green banana, grass, apple and just a bit of pepper.

    Use our Koroneiki in dishes with bold ripe vegetables, such as heirloom tomato salad or corn and avocado salsa; it will complement the delicate flavors of the produce while accentuating them with a peppery hue. Add it to pasta sauces that are on the lighter side, such as Primavera, Pomodoro, or a delicate marinara. It pairs well with other green, grassy, and olive flavors, such as those found in pea puree, arugula salad. tapenade, and fresh pesto.

    Company History:

    Nestled in the Carneros region of the Sonoma Valley California, is the most highly awarded California Extra Virgin Olive Oil producer. The Olive Press was created in 1995 by Ed Stolman and Deborah Rogers, both California olive growers and producers who were inspired by the olive pressing facilities of Italy and Southern France. Dedicated to making only the finest Award-Winning, Fresh California Extra Virgin Olive Oil, they constructed a completely unique facility designed to produce not only the best local Extra Virgin Olive Oil many have grown to know and love, but also meet the custom pressing needs of commercial producers and growers with small harvests.

    Production Methods:

    Varietals are hand harvested from groves in Northern California.  Olives are milled within 24 hours of delivery and processed on a 2-phase Pieralisi hammermill.  Date of harvest – Oct -Dec. 2011.

    Awards and accolades:

    The Olive Press Koroneiki Extra Virgin Olive Oil recieved a Gold Medal at the 2011 TerraOlivo International Competition in Israel.
    *All Information is provided by the producer.