INTERESTING OLIVE FACTS:
It is believed that olives were first cultivated in Syria 6,000 years ago.
A tablespoon of olive oil contains about 120 calories and 14 grams total fat.
There are close to 1000 varieties of olives in the world. Olive trees start to produce olive oil after five to eight years, but full production isn’t expected until trees are between 35-100 years old.
Winners in the Olympic Games were crowned with wreaths of olive leaves.
Residents of Crete have the highest consumption of olive oil per person in the world, and the lowest death rate from heart related diseases.
There is no cholesterol in olive oil.
OUR OLIVE OIL
Our olives come from sustainable groves of Maurino, Leccino and a small number of Coratina trees and our oil has been certified by the California Olive Oil Council (COOC) as Extra Virgin. Every fall, in late October or early November, we carefully monitor our trees as the fruit ripens to pick at the optimum time. Our goal is a consistant combination of green and fully ripened olives which will produce the smooth, buttery flavor that we try to achieve each and every year.
The olives are pressed and bottled within 24 hours of harvesting so that optimum flavors and bioflavanols are captured into the resulting olio nuovo.
Look for this on our label along with our organic and extra virgin certification.
La Ferme Soleil Extra Virgin Olive can be purchased at:
Greenhearts CSA (Community Supported Agriculture boxes)
All Things Olive, Bethesda, Maryland
Woodlands Markets, Tiburon and Kentfield, CA
The Civic Kitchen, San Francisco, CA
Cooking Gallery, Truckee, CA
Sunshine Market, St. Helena, CA
and now on our website — see our Contact Page