Theirs has been a "green" business since 3500 BC, and in the 21 st century, is part of a growing company in Solano County and California, improvement - and literally, flavorings - the style life of foods and wines from the Golden State.
A new generation of local producers of olive oil, say the new found interest in their products to Americans increasingly health conscious is a good omen for their home industries.
"It's part of good food and good for diet food," an allusion to the so-called Mediterranean diet high in unsaturated fats from vegetable oil, nuts and fatty fish like salmon and tuna, "said Albert Katz, co-owner of Katz and Company, who, with partner Jim Parr, tends nearly 25 acres of olive trees in Suisun Valley. Organic products, extra virgin olive oil, among other products.
Katz and other olive growers and oil producers such as Jon and Sylvia Fadhl Dixon and Mark and Anne Sievers of Fairfield, said that the key to expanding your business and the bottom line is consumer education.
Many people have seen and heard the term "extra virgin olive oil, but most do not really know what that means, local producers, among the nearly two dozen Solano and 250 in California, for example.
Fadhl, for one day repair medical imaging equipment from Siemens, said that, technically, means that laboratory tests show that oil has fewer free fatty acids 0.08 per cent.
But in general, extra virgin olive oil means it is cooler and less
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12 to 18 months of age, unlike many of the oils imported from Italy and Spain, which are typically one year or older and fading in flavor by the time they are stored in the stores, said Fadhl Jovia doing business as Olive Grove on the Road King.
Fiorello Il Olive Oil Company, a mill and olive grove of 15 hectares in Mank Corner Road, Mark Sievers, a financial planner in Fairfield, said the olive harvest begins in late autumn when the weather turns cold, "adjustment" in the olive oil in maturation medium high.
Standing inside the small building size mill barn that houses a factory blue, made in Italy Pieralisi olive detailed step-by-step pressing process. The fruit usually must come to the factory within 24 hours of picking (the sooner the better). The olives are washed with fresh water and the leaves and stems are separated from the fruit. The olives are ground into paste, mixing, to encourage the oil separates from the surrounding plant material and water. From there, the material passes through two centrifuges, more refined oil before bottling. It takes about 45 kilos of olives to make one gallon of oil, he said, adding that his oil paintings of Tuscan varieties, have won gold medals in tasting competitions throughout California.
"People bring in tons of olives and give them 55-gallon drums of oil," he said, pointing to a group of them to one side of the mill building of 1,300 square meters.
Katz and Parr, who also sell artisan vinegars, canned fruit and honey online, said olive oil is a delicate, sensitive to heat, air and light. It is best to use, ie, at home in its most pervasive and herbs, a few months of preparation.
He said his 2010 crop yields were reduced 30 percent over the previous year, adding that cool fall weather affecting fruit and, at the time of harvest and milling, resulted in "a sweet oil - more rounder, more elegant, less rustic "product.
The tufa stone building, also known as the breadbasket Baldwin, built in the old ranch in Rock Hill, in the 19th century, Katz, a former chef and restaurant owner, was two bottles of oil, known as Rock KATZ Hill Ranch and Chef Collection. He said that olive oil can be used in a wide variety of foods, from poached eggs on toast with a steaming plate of pasta.
Katz and Parra also said the olive oil for centuries has been acclaimed for its health benefits, its activity, such as ibuprofen (anti-inflammatory properties) to reduce coronary heart disease, as some recent scientific studies show . In trials, soybean and olive oil significantly reduced "bad" cholesterol.
Its medicinal properties are, in part, the main interest in olive oil, which is enjoying a kind of boom, according to officials of the California Olive Oil Council, an industry group in Berkeley.
The COOC reported that California accounts for 98 percent of all extra virgin olive oil produced in the United States and has an average growth of 20 percent per year, mostly in the Central Valley, where a handful producers dominate the market by using high-density planting and mechanical harvesting.
Katz and Sievers have collected their crops by hand, but Fadhl, who farms 20 hectares and 9,000 trees, using a modified grape harvester shakes the densely planted trees. Use of machinery for harvesting and planting their trees rather low growth, a Spanish variety, significantly reduces their costs, he said.
"Agriculture has become difficult due to fuel costs and labor," said Fadhl, whose oils have also done well in tasting competitions around the state. "All these costs are going to try to compete with counterfeit imports that claim to be extra virgin." As a result, the California olive oil tends to be more expensive than many imported oil for its quality and labor-intensive methods to bring to market. A bottle of one quarter the size of California extra virgin olive oil can range in cost from $ 15 to $ 40.
"All I can say is, buy local," said Fadhl.
Sievers said the former Governor Arnold Schwarzenegger helped producers of California olive oil in 2008 by signing the law in certain manufacturing and labeling rules intended to help consumers.
Katz offered some advice to consumers when they shop or buy online: Check the label to find a dark bottle, look for the COOC seal, know your dealer, buying online, check the harvest date and always buy more this season, be careful to keep the olive oil away from light, air and heat, and use it after opening the bottle.
"You should try the olive oil with care," said Sievers, who also showed a new 3,000 square meter center "olive" in your property, a house that has become a teaching and demonstration kitchen, a smaller area and community halls.
"We want people to come here and be educated" about extra virgin olive oil, he said. "We (his wife is a nurse at UC Davis Medical Center in Sacramento) wants to raise awareness is an ancient food. (Greek historian) Herodotus said modern civilization began producing wine and olive oil."
A new generation of local producers of olive oil, say the new found interest in their products to Americans increasingly health conscious is a good omen for their home industries.
"It's part of good food and good for diet food," an allusion to the so-called Mediterranean diet high in unsaturated fats from vegetable oil, nuts and fatty fish like salmon and tuna, "said Albert Katz, co-owner of Katz and Company, who, with partner Jim Parr, tends nearly 25 acres of olive trees in Suisun Valley. Organic products, extra virgin olive oil, among other products.
Katz and other olive growers and oil producers such as Jon and Sylvia Fadhl Dixon and Mark and Anne Sievers of Fairfield, said that the key to expanding your business and the bottom line is consumer education.
Many people have seen and heard the term "extra virgin olive oil, but most do not really know what that means, local producers, among the nearly two dozen Solano and 250 in California, for example.
Fadhl, for one day repair medical imaging equipment from Siemens, said that, technically, means that laboratory tests show that oil has fewer free fatty acids 0.08 per cent.
But in general, extra virgin olive oil means it is cooler and less
Advertising
12 to 18 months of age, unlike many of the oils imported from Italy and Spain, which are typically one year or older and fading in flavor by the time they are stored in the stores, said Fadhl Jovia doing business as Olive Grove on the Road King.
Fiorello Il Olive Oil Company, a mill and olive grove of 15 hectares in Mank Corner Road, Mark Sievers, a financial planner in Fairfield, said the olive harvest begins in late autumn when the weather turns cold, "adjustment" in the olive oil in maturation medium high.
Standing inside the small building size mill barn that houses a factory blue, made in Italy Pieralisi olive detailed step-by-step pressing process. The fruit usually must come to the factory within 24 hours of picking (the sooner the better). The olives are washed with fresh water and the leaves and stems are separated from the fruit. The olives are ground into paste, mixing, to encourage the oil separates from the surrounding plant material and water. From there, the material passes through two centrifuges, more refined oil before bottling. It takes about 45 kilos of olives to make one gallon of oil, he said, adding that his oil paintings of Tuscan varieties, have won gold medals in tasting competitions throughout California.
"People bring in tons of olives and give them 55-gallon drums of oil," he said, pointing to a group of them to one side of the mill building of 1,300 square meters.
Katz and Parr, who also sell artisan vinegars, canned fruit and honey online, said olive oil is a delicate, sensitive to heat, air and light. It is best to use, ie, at home in its most pervasive and herbs, a few months of preparation.
He said his 2010 crop yields were reduced 30 percent over the previous year, adding that cool fall weather affecting fruit and, at the time of harvest and milling, resulted in "a sweet oil - more rounder, more elegant, less rustic "product.
The tufa stone building, also known as the breadbasket Baldwin, built in the old ranch in Rock Hill, in the 19th century, Katz, a former chef and restaurant owner, was two bottles of oil, known as Rock KATZ Hill Ranch and Chef Collection. He said that olive oil can be used in a wide variety of foods, from poached eggs on toast with a steaming plate of pasta.
Katz and Parra also said the olive oil for centuries has been acclaimed for its health benefits, its activity, such as ibuprofen (anti-inflammatory properties) to reduce coronary heart disease, as some recent scientific studies show . In trials, soybean and olive oil significantly reduced "bad" cholesterol.
Its medicinal properties are, in part, the main interest in olive oil, which is enjoying a kind of boom, according to officials of the California Olive Oil Council, an industry group in Berkeley.
The COOC reported that California accounts for 98 percent of all extra virgin olive oil produced in the United States and has an average growth of 20 percent per year, mostly in the Central Valley, where a handful producers dominate the market by using high-density planting and mechanical harvesting.
Katz and Sievers have collected their crops by hand, but Fadhl, who farms 20 hectares and 9,000 trees, using a modified grape harvester shakes the densely planted trees. Use of machinery for harvesting and planting their trees rather low growth, a Spanish variety, significantly reduces their costs, he said.
"Agriculture has become difficult due to fuel costs and labor," said Fadhl, whose oils have also done well in tasting competitions around the state. "All these costs are going to try to compete with counterfeit imports that claim to be extra virgin." As a result, the California olive oil tends to be more expensive than many imported oil for its quality and labor-intensive methods to bring to market. A bottle of one quarter the size of California extra virgin olive oil can range in cost from $ 15 to $ 40.
"All I can say is, buy local," said Fadhl.
Sievers said the former Governor Arnold Schwarzenegger helped producers of California olive oil in 2008 by signing the law in certain manufacturing and labeling rules intended to help consumers.
Katz offered some advice to consumers when they shop or buy online: Check the label to find a dark bottle, look for the COOC seal, know your dealer, buying online, check the harvest date and always buy more this season, be careful to keep the olive oil away from light, air and heat, and use it after opening the bottle.
"You should try the olive oil with care," said Sievers, who also showed a new 3,000 square meter center "olive" in your property, a house that has become a teaching and demonstration kitchen, a smaller area and community halls.
"We want people to come here and be educated" about extra virgin olive oil, he said. "We (his wife is a nurse at UC Davis Medical Center in Sacramento) wants to raise awareness is an ancient food. (Greek historian) Herodotus said modern civilization began producing wine and olive oil."
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