Olives: Our Tuscan varieties are producing superb olive oil.
“Sun, stone, drought, silence and solitude: these are the five ingredients that, according to Italian folk traditions, create the ideal habitat for the olive tree.”
 Sometimes it is difficult to remember just exactly what inspired us to plant more than seven acres of our land in olive trees – and to invest in varieties that would primarily be used in the production of estate grown olive oil. As we look back, we consider that it was perhaps the result of the time we spent cruising in the Mediterranean … visiting coastal communities in France, Italy, Greece, Turkey and Croatia. In each of these locations, we developed a deep appreciation for the beauty of the well-tended, gnarled and often-ancient olive trees that that were an integral and distinguished part of the landscape in each region. And it was in the Med that we learned about the functional value of olive oil in daily life: as a health-promoting and favored ingredient in nearly every recipe, as a functional fuel to provide light and heat and as an essential ingredient in skincare products. Or perhaps, it was our increasing awareness of the inevitable scarcity of water in southern California and throughout the world … after all, olives, are draught tolerant; requiring only small amounts of precious (and expensive) water. Or perhaps it was our discovery that olives had, in the 1880s, enjoyed a burst of interest from farmers in our region (sadly the local processing plant burned in 1910 and that seemed to spell the end of the early olive industry in the Ojai). Planting olives would provide another opportunity to show our respect for the history of this land.
 Whatever the reasons, by June, 2005, we had made our decision and so we planted 1200 trees, all varieties commonly grown in the Tuscany region of Italy and all chosen to produce a fruity, slightly spicy, rich oil: Frantoio, Leccino, Pendolino and Maurino. Then in October of the same year, we planted 200 Picholine trees - a French variety that we hoped would add some complexity and a bit of mystery to our “recipe” for oil but also a fruit that would be suitable for curing and to use as table olives.
 Health benefits of olive oil…
Whenever you cook with fats, we recommend that you always consider using olive oil … the flavor is terrific but it is also the healthy choice. Olive oil contains monounsaturated fat, which can lower your risk of heart disease by reducing the total and low-density lipoprotein (LDL, or "bad") cholesterol levels in your blood.
In contrast, saturated and trans fats — such as butter, tropical oils and hydrogenated margarines — increase your risk of heart disease by increasing your total and LDL cholesterol levels.
According to the Food and Drug Administration (FDA), consuming about 2 tablespoons (23 grams) of olive oil a day may reduce your risk of heart disease. You can get the most benefit by substituting olive oil for saturated fats rather than just adding more olive oil to your diet.
Potential health benefits of including olive oil in your diet include:
- Reducing blood pressure
- Inhibiting the growth of some cancers
- Provides benefits for people at risk for or with diabetes
- Lessens the severity of asthma and arthritis
- Helps your body maintain a lower weight
The Mediterranean Diet
Because there are at least 16 countries bordering on the Mediterranean Sea, there is no one "Mediterranean" diet. Diets vary in these countries and between regions within a country. Many differences in culture, ethnic background, religion, economy and agricultural productions result in different diets. However, there are definite common characteristics:
- Diets have a high consumption of fruits, vegetables, bread and other cereals, potatoes, beans, nuts and seeds.
- Olive oil is an important monounsaturated fat source.
- Dairy products, fish and poultry are consumed in low to moderate amounts, and little red meat is eaten.
- Eggs are consumed zero to four times a week.
- Wine is consumed in low to moderate amounts.
Olives throughout history…
- Homer called it "liquid gold."
- In ancient Greece, athletes ritually rubbed it all over their body.
- Olive oil has been more than mere food to the peoples of the Mediterranean: it has been medicinal, magical, an endless source of fascination and wonder and the fountain of great wealth and power.
- The olive tree, symbol of abundance, glory and peace, gave its leafy branches to crown the victorious in friendly games and bloody wars, and the oil of its fruit has anointed the noblest of heads throughout history.
- Olive branches, emblems of benediction and purification, were ritually offered to deities and powerful figures: some were even found in Tutankhamen's tomb.
- Olive trees have an almost titanic resistance, a vital force that renders them nearly immortal. Despite harsh winters and burning summers, despite truncations, they continue to grow, proud and strong reaching towards the sky, bearing fruit that nourishes and heals, inspires and amazes.
“Good oil, like good wine, is a gift from the gods. The grape and the olive are among the priceless benefactions of the soil, and were destined, each in its way, to promote the welfare of man.” George Ellwanger, Pleasures of the Table (1902)
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