Pasolivo and Its Award Winning Olive Oil

Since ancient times, olive oil has been a staple for cooking and an aid for healing and curative properties. Homer called it, "liquid gold," and rightly noted, for it has been used for more than food in many countries. The staple has been used for medicinal purposes, religious rituals, for oil lamps, soap, and skin care. With all these amazing attributes, it is no wonder olive oil has been the very foundation of cooking, health care and commerce.

Recently we had the privilege of meeting modern day olive oil purveyors in Paso Robles California in the Adelaida region. The Yaguda family has been producing olive oil for over 10 years. They are now top olive oil winners in national and international competitions, most recently receiving 4 gold medals at the 2010 LA international Olive Oil Competition. They are one of the few American producers who not only grow their own olives, but handpick and crush them using their own live press. The ranch has over 6000 trees and 12 olive varietals, including, Frantoio, Leccino, Pendolio, Moraiolo, and Lucca, which are the varietals that compose their award winning, Pasolivo Extra Virgin Olive oil. They also carry flavored oils, which include, citrus, lime, tangerine and Meyer lemon.

We started our time at Pasolivo with the General Manager, Joeli Yaguda. Joeli has been heading up the production of these amazing oils, along with overseeing the tasting room. After our introductions, Joeli took us into the olive tree orchard and encouraged us to pick an olive and taste it. The green berry was very bitter since it had months to ripen on the tree. November is the typical month for harvesting, which is all done by hand. She went on to explain the agricultural background on growing and harvesting olives, along with production of Pasolivo. After our tour, we went back into the tasting room to discover the delicate yet pronounced taste of these high quality oils. Each participant was given a tasting sheet with the terminology used in describing the aroma and taste of olive oil. The attributes range from herbaceous to earthy along with many other descriptors. A good olive oil will have fruity, bitter and pungent qualities. We were to look at the color or the oil, and then to smell the aroma of the oil itself, and then finish by tasting the oil. We started with the Pasolivo extra virgin oil and then moved on to the delicious distilled citrus oils. As we went through the tasting, our minds went immediately to foods that would be enhanced with the use of these oils. For example, the citrus flavored oil would be excellent with seafood dishes. We were pleasantly acquainted with Pasolivo products, and became an immediate fan of the diverse and delicious properties of their "liquid gold."

— Written by Elaine and Scott Harris

Photo credit: voices.washingtonpost.com

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Tags : Pasolivo, Olive Oil, Elaine and Scott Harris

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