2010 Season Product Upcoming 2010 Season Product 2010 [info] Close [X] Hand harvested on November 2009 Acidity: 0.20% Peroxides: 6.50 meq/kg UV Absorbancy: 0.18 This is the variety that began it all for us and continues to be a favorite among our olive oil devotees. Harvested only by hand in the early fall~ this is a robust oil that has a fruity, green aromatic bouquet. This oil brings to mind green apples, green olives, and artichoke flavors with a peppery finish. Californians like to do food in our own way opting for the fork in the road—we like to harvest early; more on the green side. In Spain they typically harvest this variety with much more ripe fruit. Kick up your heels and drizzle this oil over pasta, steaks and vegetables. 2008 gold medal winner at the Los Angeles International Olive Oil Competition. Arbequina Variety $15.00 per 12.7 ounce (375 ml) bottle 2010 [info] Close [X] Hand harvested on November 2009 Acidity: Arbequina 0.20% / Koroneiki 0.25% Peroxides: Arbequina 6.50 meq/kg / Koroneiki 7.00 meq/kg UV Absorbency: Arbequina 0.18 / Koroneiki 0.21 We planted Koroneiki, a Greek varietal about half a year after we planted our Arbequina. We have such a warm Mediterranean climate, why not! This is Amy’s favorite varietal. This robust oil has predominant flavors of green herbs grass, and apples along with subtle overtones of floral, banana, and strawberry. A bit of bitterness and pungency act to balance out the flavor of this oil. This oil is particularly good on salads, or drizzled over the summer season’s heirloom vegetables. Arbequina Koroneiki Blend $15.00 per 12.7 ounce (375 ml) bottle New for 2010 [info] Close [X] Acidity: 0.25% Peroxides: 7.00 meq/kg UV Absorbancy: 0.21 Our limited edition Koroneiki varietal is produced using only premium hand picked olives right from our farm in Northern California. This varietal is unsurpassed for its exquisite taste--vibrant, fresh and full flavored. Floral and fruity this oil has a lingering, pleasing pungent finish on the palette. This oil is produced for the serious olive oil aficionados. Made from the gifts that mother nature gives our farm-- rocky soil, rolling hills, wild blue bells in the spring, and luscious green grass for a newborn calf to bed down in, all coupled with the heat of summers sun, give this limited edition koroneiki oil it’s unique, complex flavor and aroma. Enjoy the terrior of our farm captured in this wonderful bottle of oil. This oil is lovingly dedicated to our friends: Ella & Louie, Pepper & Maus, Sophie & Cormac, Shelly & Penny and Zoro. Amy and Laurie Rock Hound Coming soon. New for 2010 [info] Close [X] Split between an early harvest Arbequina and a late harvest old growth Mission, we created this blend for those that want great taste in an economical oil. We have balanced the flavors of green and ripe olive fruit along with some nuttiness, sweetness an just a hint of peach. This oil is great for sautés and salad dressings. It is also good for a quick finish~just a drizzle over the top of your favorite dishes. Hand harvested in the crisp morning air of fall, please enjoy this oil in good health. Warm Regards, Amy DelBondio & Laurie Schuler-Flynn Split Rock Coming soon.

To put it in simple terms, EVOO is 100% olive oil. It is olives that are crushed and pressed-no solvents are used to extract the oil. It also must meet quality standards tested by a laboratory. In order to classify olive oil by taste, it is subjectively judged by a panel of professional tasters in a blind taste test. This is also called organoleptic quality.

Arbequina is a Spanish variety of olive grown primarily in Catalonia, Spain. This olive typically produces a harmonious oil of medium-high fruitiness with complex aromas. Its greenness and balanced pungency stand out. It has a pleasant taste, the predominant flavors being artichoke, apple, and green herbs. The pungency brings out the personality of this oil and leaves a pleasing persistent taste on the taste buds.

This is a Greek varietal originally cultivated on the plains, lower hillsides and coastal areas on the island of Crete, Greece. The fruit is very small with excellent oil quality that expresses a sweet and fruity flavor. Harvest time is early fall. Koroneiki is an oil with medium-high fruitiness; it has a pleasant taste, the predominant flavors being banana and strawberry. Green herbs are nicely balanced with its bitterness. The pungency brings out the personality of this oil and leaves a pleasing persistent taste on the taste buds.

We blend different varietals of oil in order to make a more complex and balanced oil; Just as the wine industry has done through the years. The coupage of Koroneiki and Arbequina are very interesting. Our blend of both early harvest Arbequina and Koroneiki are translating its best qualities into a rich and complex oil with a peppery finish. This oil is unique with the predominant flavors of green herbs grass and apple along with the subtle overtones of floral, banana and strawberry. There is some bitterness and pungency that act to balance out the flavor of this oil.

Acidity is a measure that tells us how fresh the oil is and how carefully the olives were handled. The California Olive Oil Council (COOC) allows a maximum limit of 0.5% acidity for certification of Extra Virgin Olive Oil.

Peroxides are the primary products of oxidation of olive oil. The more rancid or oxidized the oil, the more peroxides are present. The COOC allows a maximum level of 20 meq/kg.

This value is a measure of the oils purity and freshness. The greater the absorbency number the greater undesirables may be present in the oil. Examples of undesirables could be added components such as peanut oil, hazelnut oil or the oil may be aging. The COOC allows a maximum limit of 0.25 absorbance units.