Beyond the Ranch

As Pasolivo’s Olive Oil Sommelier, I am asked many questions when it comes to all thing’s olive oil related. I thought it would be helpful to share the top 5 questions that have been asked lately and provide my expert answers! How to choose real extra virgin olive oil? With so much fraud in the olive oil industry it can be extremely difficult for consumers to decide which extra virgin olive oils are real. Many olive oils on the shelves are labeled as extra virgin but are not. The FDA unfortunately does not have heavy regulation on what is being imported and sold in the grocery stores in the United States. Some key things to look for to make sure you are getting a real high quality EVOO are: Is the olive oil you are purchasing certified extra virgin? Most producers who make high quality extra virgin olive oil, take the additional steps to get it certified. The California Olive Oil Council certifies most California extra virgin olive oils, but there are also the International Olive Oil Council for International...

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The new year has just begun and with this fresh start often comes new resolutions. Maybe you plan on consistently going to the gym, starting your own passion project or side hustle, or maybe you simply want to make healthier choices when fueling your body. While the health benefits of consuming extra virgin olive oil (evoo) are unmatched, not all olive oil is created equal. This raises the question, “Where does olive oil come from, and more specifically, where does Pasolivo’s Olive Oil come from?” At Pasolivo we are committed to creating high quality extra virgin olive oil from olives that are sustainably farmed in Paso Robles, California. Studies have shown that up to 70 percent of “extra virgin olive oil” sold on shelves today does not comply with U.S. Department of Agriculture standards. We do not compromise on quality or taste which is why our olives are cold pressed only hours after being picked. This results in true evoo that has only been extracted once and contains the health benefits many consumers are looking for. So, the next time...

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Olive oil is an essential ingredient for cooks, but flavored olive oils are a newer option that can add a whole other dimension of depth and flavor to food. There are three ways to make flavored olive oil: co-milled, infused, or via oil-to-oil blending. At Pasolivo, we use nothing but the freshest, natural ingredients to create our award-winning oils. A number of our flavors are made by co-milling - meaning the olives and the herbs (like our Basil Olive Oil) go through the olive press together. For other flavors, we opt for naturally extracted oils (such as oil from the zest Meyer lemons and Persian limes) and combine that with our extra virgin olive oil olive to create its unique flavors. In this week’s blog, we’ll explain the three ways flavored olive oils are made and how to cook with them. Co-Milled Olive Oil First-of-all, there are several factors that influence the quality of extra virgin olive oil (EVOO), including when the olives are harvested, how they’re picked and how fast the olives get to the mill. At Pasolivo, we...

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Sadly…no, but olive oil gifts are not a new idea. According to legend, the city of Athens earned its name because of an olive tree. When the gods could not decide who the city belonged to, the king of the city held a contest seeing which god could bestow the best gift. After creating the olive tree and gifting it to the city, the goddess Athena was chosen as the victor. The Athenians prided themselves on their wisdom, and in their wisdom, saw many benefits of olive oil and the olive tree. The tree provided olives to eat, shade to sit under, and leaves to preserve food, while the oil was useful for improved health and enhanced cooking. This gift became the first instance of award winning olive oil, but it would not be the last. Even after several millennia, olive oils are still being given as gifts and winning awards.  Pasolivo’s very own extra virgin olive oils (EVOO) have a long award winning history. In fact, all five of our current extra virgin olive oils— Cucina, Classic, California, Tuscan...

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As a consumer, you might be asking yourself “What is California olive oil?” Is olive oil different based on where it comes from? We thought we would check in with our General Manager and Level Two Olive Oil Sommelier, Marisa Bloch Gaytan, to share some information on this topic. Most people know Italy for its olive oil, but Spain is actually the largest producer of olive oil in the world. In general, when people think of extra virgin olive oil their minds tend to go to Europe because they have been producing olive oil for centuries. Olive oil is a fairly new industry in the United States, at least when it comes to producing it, so why choose California olive oil? If you live in the United States, think about it this way. Extra virgin olive oil is best consumed when it is first produced. After that, you want to use it within approximately two years from that date, however some oils can last longer than that. If your EVOO has to come all the way from Europe, you are...

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Olive oil is becoming increasingly popular worldwide as more people learn about the importance of eating healthy fats. One of the best sources of nutritional fats and cooking oils you can buy is high quality extra virgin olive oil (EVOO). In this week’s blog we’ll explain why olive oil is a superfood and how its nutritional benefits exceed other cooking oils. What is a superfood? Superfoods are densely nutritious foods that are exceptionally good for your health and well-being. Some of the most powerful superfoods are garlic, blueberries, broccoli, spinach and olive oil. Experts suggest incorporating these nutritious foods into a balanced diet. Thankfully, really good olive oil compliments and enriches most foods. What are the health benefits of olive oil? Nutrient-rich superfoods contain a variety of vitamins and minerals to help ward off disease and extra weight. They also improve energy levels, support cell growth and protect organs.  Healthy extra virgin olive oil is known to be one of the best superfoods because of its powerful antioxidants and monounsaturated fats. Even though oil is all fat, studies have shown...

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Olive oil is a household pantry staple. Many people store it near the stove for convenience or style. However, that can be harmful for three reasons: heat, light and air. In this week’s blog, we’ll explain how to properly store extra virgin olive oil and keep it fresh for as long as possible.  Should olive oil be stored in the fridge? Not everything is fresher in the refrigerator. Pasolivo’s Olive Oil Sommelier Marisa Bloch Gaytan says avoid storing evoo in the fridge because it can affect its taste and health benefits. Olive oil will solidify and then thin out at room temperature, but repeating that action will break down its chemical components and lower its quality. Gaytan suggests keeping your healthy olive oil out of the fridge, away from the stove and away from windows. You should also avoid placing olive oil on top of the fridge where it can get hot.  Where should I store olive oil? The best place to store olive oil is in a cool, dry and dark cupboard. If you’re unsure whether or not your...

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