Besides producing some of the world finest wines, Paso Robles is also home to many olive orchards that handcraft some of California’s best Extra Virgin Olive Oil – EVOO as the cool kids call it. Paso Robles has the most concentration of small growers in the state. They are a passionate, supportive and active group and are always willing to help each other out.  Olive oil is like life; it is all about the moment – enjoy it now!

OWNER, GROVES ON 41

How did you get into the olive oil business? We love the Central Coast and heard running a Bed & Breakfast was too much work, so we decided to plant 4000 olive trees and start a farming career!

What is THE most important thing consumers need to know about olive oil? The fresher the better, which is why California olive oil is so popular.

What makes Paso Robles-grown olive oil special/unique? We are smaller, artisan crafters of EVOO and delight in bringing the freshest, award-winning olive oils directly to consumers.

Like wine, there are many different varieties of olives. What are some of your favorites in Paso? Why?  We love our chefs’ favorite, the Greek Koroneiki varietal, considered the royalty of the Kalamata olive family. It is peppery, well balanced and nicely high in polyphenols… the good stuff!

How do you recommend we best use olive oil? As a finishing oil… on just about anything. Bread, of course, but veggies, meats, soups & stews or pasta that need a little bit more of a lively fresh favor.

Do you have any unusual olive oil pairings or uses? We have a delightful Praline flavored olive oil that, tossed with Brussels sprouts & slow roasted makes a yummy snack or side dish.

What should we NEVER do with olive oil? Never just leave it in the bottle! Use it and enjoy it while it is the freshest and very best for you! Fun statistic? Europeans consume about three gallons per year per person. Americans? 1 quart!

GENERAL MANAGER, PASOLIVO

How did you get into the olive oil business? Like most in the area, I started off in the wine industry. I have always had a passion for food and cooking, so when I saw Pasolivo was hiring, I jumped at the opportunity to work in such a unique industry.

What is THE most important thing consumers need to know about olive oil? A good portion of the olive oil sold in grocery stores can be low quality, rancid, or adulterated. A lot of oils are falsely labeled as extra virgin and the FDA has no regulations on this currently. 

What makes Paso Robles-grown olive oil special/unique? Due to the climate and soils, olives grow really well on the central coast. California is still relatively new in the olive oil industry as most oil is produced throughout Europe. Paso Robles has a growing olive oil industry which makes it a great option for people in the United States to get their olive oil from a trusted, domestic source.

Like wine, there are many different varieties of olives. What are some of your favorites in Paso? Why? We primarily grow Tuscan olives at Pasolivo because the terroir and climate are similar to Tuscany, Italy. My personal favorites would be Leccino and Frantoio due to their complexity and robustness. The United States only has two cultivars that originated here, Mission and Lucca (developed by UC Davis). These varieties thrive in Paso Robles since they were originally cultivated here. 

What are some common descriptors you use to describe your favorite variety? Bold and pungent. The three attributes of olive oil are fruitiness, bitterness, and Sometimes people taste fresh olive oil for the first time and think that these are negative things they are tasting and smelling, but, most consumers are not used to high- quality extra virgin olive oil. 

How do you recommend we best use olive oil? You can use olive oil on everything! There are a lot of misconceptions that you cannot cook with olive oil, but that is false. A high- quality extra virgin olive oil can stand up to temperatures as high as 420 degrees, which is far higher than most average cooking temperatures.

Do you have any unusual olive oil pairings or uses? Olive oil is great for your skin and for your hair, but one of the most unique uses is for your dog. Put some olive oil on your dog’s kibble and watch their coat get shiny and soft! 

What should we NEVER do with olive oil? Leave open or next to direct sunlight/heat. Cooking with oil is different than leaving it sitting in light or heat for extended periods of time. Oxygen. Light and heat are some of the leading causes of faster oxidation of oil. Keep your oil in your pantry to help preserve its shelf life.

OWNER, OLIVAS DE ORO

How did you get into the olive oil business? We got interested in olive oil when my husband Frank owned a commercial fishing business in Santa Cruz and distributed to restaurants and chefs from Santa Cruz to San Francisco. He was hanging out and cooking with several of the chefs and olive oil was a staple in many kitchens. After selling that business we were looking to get into the wine business in the late 90’s when one of our friends brought us to his olive orchard.

Coincidentally, it was for sale and it fit right into our love for food. So, we dug right in and started working with the California Olive Oil Council (COOC) and UC Davis. Frank tested for and became a member of the COOC Taste Panel.

What is THE most important thing consumers need to know about olive oil? Olive oil is the fruit juice from the olive and contains natural preservatives. Fresher is better, so look for the harvest or press date on the bottle and purchase olive oils from the current harvest.

What makes Paso Robles-grown olive oil special/unique? The olive growers are a tightknit community who all collaborate and take special pride in the olive oil that they produce.

Like wine, there are many different varieties of olives. What are some of your favorites in Paso? Why? As a single varietal, we favor the Mission olive for its deep olive flavor and persistent finish. But like wines, we also enjoy blending varietals to produce and olive oil that balances the olive fruitiness, slight bitterness, and the pepper/spicy finish.

How do you recommend we best use olive oil? We recommend that people use it to enhance the flavors of their food. A little drizzle here and there to liven up your plate!

Do you have any unusual olive oil pairings or uses?

It’s not only good for savory uses, we use it for baking and made a mean chocolate ganache.

What should we NEVER do with olive oil? NEVER store it in a fancy clear bottle by your stove! Olive oil does not like heat or light!

OWNER, WE OLIVE

How did you get into the olive oil business? My husband and I have always been big foodies. We appreciated the nuances of olive oil and would seek out local bottles whenever and wherever we traveled.   One day we were visiting Paso Robles, walked into We Olive and fell in love with all the tasty, local olive oils they were featuring.  We partnered with the original Founder’s and over time bought them out. Little by little, we worked on our grower partnerships, expanding it to over 15 growers we work with specifically for our oils.  We work with our growers on the varietals we want, the taste, pungency and bitterness levels we feel our customers enjoy.  We Olive Paso Robles is now celebrating it’s 15-year anniversary this October!

What is THE most important thing consumers need to know about olive oil? How wonderful it can taste, if you are buying from a grower or retailer that is selling current harvest olive oils, that have been certified extra virgin, and are properly stored.  If all those boxes are checked, then all the consumer has to do is find an olive oil that tastes delicious to them!

What makes Paso Robles-grown olive oil special/unique? By far, it is the people that grow it! Paso Robles has the most concentration of small growers in the state. They are a passionate, supportive and active group and are always willing to help each other out.  They are always striving to increase awareness and quality to the consumer.  It’s an honor to be part of the grower community.

Like wine, there are many different varieties of olives. What are some of your favorites in Paso? Why?  Personally, I love Picual olive oils. It is fruity, tropical and robust and find it’s the varietal that really enhances most foods.

How do you recommend we best use olive oil?  Besides on everything?  Well, I am a trained pastry chef so I choose olive oil over butter whenever I can in baking applications. The moistness of the crumb and the texture of the crust olive oil produces in baked goods is incredible!

Do you have any unusual olive oil pairings or uses? Yup! Take a scoop of high-end vanilla ice cream, drizzle some olive oil on top and sprinkle it with flakey sea salt – it will taste just like caramel!  The best, quick dinner party dessert ever!  It’s magical!

What should we NEVER do with olive oil? Expose it to direct sunlight!  It a matter of days it will begin to lose its extra virginity.  Try to keep it in the pantry instead. And don’t save it for special occasions – use that bottle!  Olive oil is a living thing and unlike wine, it will not improve over time.  There is no “aging” olive oil.  Olive oil is like life; it is all about the moment – enjoy it now!