Of the 350 agricultural products produced in California, olive oil is one of the most dynamic. In late autumn, after most of California’s other crops have been harvested, California’s olive oil producers prepare for their harvest and milling season.

Weather and fruit ripeness determine the exact moment the harvest begins. Different varieties of olives are harvested at varying degrees of ripeness to capture a wide array of flavors. Thus, with over 75 olive cultivars in production in a myriad of soil types, climates and microclimates, California extra virgin olive oils present the consumers with a virtually limitless range of flavor possibilities.

Freshly harvested olives are rushed from the field to the mill, where they are rinsed in fresh water, and separated from the leaves and stems. Next, the olives are ground into paste which is then mixed to encourage the oil to separate from the surrounding fruit matter and water. Within days, the vibrant elixir can be in the market, ready for use in your kitchens and on your tables.

California Olive Oil Council (COOC) services

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