The aroma and flavor of our olive oil is defined by COOC tasting experts as fruity with hints of grassiness, making it versatile and flavorful in many culinary applications. Our olives are first-press cold-pressed at temperatures that do not exceed 80 degrees F. This protects the polyphenols, antioxidents, and vitamins that give the oil its nutritional value and its aroma and flavor.
We do everything we can to support Mother Nature in packing as many nutrients into our olives as possible. Because they’re certified organic, you can be certain that they’re grown without harmful pesticides and without GMO’s. Our olives and their oils are never co-mingled with others, so you can be sure of getting only the best from our family farms.
Why extra-virgin olive oil?
Olive oil is a unique plant oil in terms of its fat composition, containing about three-fourths of its fat in the form of oleic acid (a monounsaturated, omega-9 fat). It is a good source of vitamin E and also provides valuable amounts of the antioxidant betacaroteneas well as squalene, a much less common antioxidant that also plays a special role in skin health. Thanks to cold pressing and careful handling, extra-virgin olive oil (EVOO) is analyzed and determined as free of defects that would otherwise indicate damage to nutritional value and loss of aroma and flavor.
There are many health benefits associated with consumption of extra virgin olive oil, which has long been a staple in the Mediterranean diet:
• EVOO is known to contain stronger concentrations of phytonutrients (especially polyphenols) that have well-known anti-inflammatory properties
• EVOO supports blood vessels not only by providing antioxidants like vitamin E and beta-carotene, but also also providing unique molecules like HT that actually work at a genetic level to help the cellular walls of the blood vessels remain strong.
• Cholesterol lowering and blood pressure lowering benefits of monounsaturated oil (olive oil contains 75%)
High quality extra virgin olive oil has a smoke point of around 405ºF (191ºC), making it ideal for lower temperature cooking such as light sautés and non-cooked uses such as dressing salads and dipping bread. Such uses protect the nutritional value and beneficial qualities of the oil.
Why California Olive Oil?
As with wine, it has taken years for people to discover that some of the world’s finest olive oils are produced in California. Our family owned and operated farms rest on the rolling hills near Yosemite National Park, where the combination of the moderate Mediterranean climate with good soils and water grows some of the world’s finest quality olives.
Buying California olive oils vs. imports supports our farm economy, and California olive oils have a lower carbon-footprint because their shipping distance is much shorter than that of imports.
Conservation on our farms
Ours is not the easiest way to grow olives, but we think it’s best for our land and for our family who lives and works here. From organic production to state-of-the-art irrigation systems, we do whatever we can to protect air, soil, and water from herbicides, pesticides, petrochemical nitrogen fertilizers, and genetically-modified organisms. All that, plus our hedgerows of native plants support the health of native species and bees who have the most important job – the pollination of the olive flowers.
We do it for the future of our farms. For you, it’s deliciousness and more.