Once again, our olive oil has been been certified "extra virgin" by the California Olive Oil Council, and our bottling room has just begun adding our COOC seals to the backs of our olive oil bottles.
In an effort to boost our young industry, the COOC was established in 1992 to provide a regulatory framework for domestic olive oil producers and consumers. Providing quality control in North America that exceeds the strict international standards, the COOC's rigorous Seal Certification Programis the only guarantee that an oil is truly extra virgin
To earn a seal and gain "California Certified Extra Virgin" recognition by the COOC, oils must undergo a sensory evaluation by trained tasters and pass a chemical analysis to ensure that the oil's acidity level is less than .5% free oleic acid. Additionally, oils must be extracted without chemicals at a temperature less than 27 degrees centigrade and meet taste and aroma standards as determined by the panel.
The COOC tasting panel categorized our 2013 release extra virgin olive oilas balanced with a medium robustness and zero defects. Postitive flavor descriptors provided by the panel include: artichoke, cinnamon, grass, green almond, herbaceous and nutty.
Learn more about our 2013 Release Traditional blend here and find it online here.