napa valley olive oil

The Perfect Pair

by Emily Shartin on February 6, 2012

What better occasion to think about pairings than Valentine’s Day?

It’s no surprise that we love food, and we love coming up with new ways to use our products — our customers ask us for suggestions all the time and we are more than happy to oblige. When Valentine’s Day — a celebration of pairs — came around, we wanted to come up with some special combinations that were a little different, a little more festive. Today, we’re introducing some wonderful new products that we’re excited and proud to be carrying, and we’ve matched them up with some of our tried-and-true favorites.

Our staff had a lot of fun tasting and putting these gift ideas together. We hope you’ll try them out as part of your Valentine’s Day festivities (either as a gift or part of a special meal), let us know what you think, and maybe come up with a few new pairings of your own.

100% Napa Valley

four 100 ml bottles of our estate extra virgin olive oils

This collection features four estate extra virgin olive oils straight from our home, the Napa Valley. We work closely with each of these small growers throughout the season, ensuring that their olives are grown sustainably and organically. When the time comes, we are there to harvest and mill the olives, and collect the season’s fresh, new olive oil for our customers.

We are offering this set of oils in special 100 ml bottles that Peggy sourced directly from Italy. Each oil exhibits different characteristics, from the delicate flavor and buttery texture of the Ribolli, to the robust fruitiness and pepperiness of the Epstein Estate. They are all perfect for drizzling over fresh greens, poached eggs, roasted vegetables or cheese (more on this below), stirring into soup, or sampling straight up with a fresh, crusty baguette. Need we say more?

Something Cheesy

1 jar of Plumline quince jam, 1 jar of Katz and Co. limited edition sage honey, 1 100 ml bottle of Epstein Estate extra virgin olive oil

We love cheese by itself, but even the best cheeses can be elevated with the perfect condiments. A collection for the cheese fanatic in your life:

We are excited to be one of the first retailers to work with Santa Cruz-based Heidi Schlecht, who carefully sources seasonal, organic fruit for her Plumline jams (she even grows a lot of the fruit herself!). Heidi used to own a cheese shop, so along with classic jams like apricot, strawberry and raspberry, she also makes beautiful cheese condiments like quince jam.

Quince, for those of you who are unfamiliar, look kind of like a cross between a Golden Delicious apple and a pear. Typically too acidic to be eaten raw, they make wonderful, slightly tropical, tart jams with a hint of warm spice and a lovely pink color. Quince (known as “membrillo” in Spanish) is classically paired with the aged Spanish sheep’s milk cheese Manchego, but is also good with other hard cow and goat’s milk cheeses. We also love it on scones or toast, or stirred into a bowl of Greek yogurt.

Along with Plumline’s quince jam, we are offering a limited release Black Button sage honey from our friends at Katz and Co. in Napa. This richly-textured, not-too-sweet honey was extracted early in the spring from bees that pollinated rare wild sage plants. It’s one of our favorites for drizzling over fresh goat cheese or tempering the robust flavors of blue cheese. It’s also a good choice for dressings and marinades, or glazing roasted meats.

And don’t forget that olive oil makes a lovely addition to your cheese plate as well. We are offering a 100 ml bottle of our Epstein Estate olive oil, which is wonderful drizzled over fresh burrata (an Italian mozzarella-style cheese) with a little salt and pepper, or aged sheep and goat’s milk cheeses.

For more on pairing cheese with olive oil, click here.

Simple Decadence

1 bar of either Dandelion chocolate OR Poco Dolce chocolate with olive oil and sea salt, 1 100 ml bottle of Balsamic Vinegar di Modena Methode Tradizionale

Of course, it just wouldn’t be Valentine’s Day without a little chocolate. We are very excited to offer you two locally-made chocolate bars that we’ve recently added to our collection.

Dandelion Chocolate was started a couple of years ago in a garage in East Palo Alto, and quickly gained a following for its “bean-to-bar” chocolates. The company, which recently relocated to San Francisco, is one of only a handful of producers in the country that sources cocoa directly from growers around the world, and then uses it to make chocolate. These simple, elegant, delicious bars are true reflections of their origins and of the farmers who grow the cocoa. We are one of the first shops to carry Dandelion Chocolate, and we are very excited to be working with this growing company.

Because we couldn’t resist, we also are offering a chocolate bar from the San Francisco confectioner Poco Dolce, appropriately flavored with two of our favorite things: olive oil and sea salt. While this might sound like an unusual combination, we promise you that the light fruitiness of the olive oil works wonderfully with the richness of the bittersweet chocolate, while the salt helps to brighten the flavors.

Along with the chocolate, we are offering a special 100 ml bottle of our insanely popular aged balsamic vinegar. Those of you who have tried it know that it is almost a dessert in and of itself, but for the perfect Valentine’s Day treat, we recommend it over fresh strawberries.

A ROSEmary

1 jar of Plumline pear rosemary jam, 1 jar of Katz and Co. Range wildflower honey, 1 375 ml bottle of rosemary extra virgin olive oil

Did we mention that we love cheese? Our last Valentine’s Day combination features a few more suggestions for all the cheese fanatics out there, including another standout from Heidi at Plumline: pear rosemary jam. Sweet with just a hint of minty savoriness, we loved this one on blue cheese and with semi-firm cow’s milk cheeses like Tomme de Savoie. Its texture is reminiscent of applesauce, which also makes it a great pair for farmhouse cheddar.

Katz and Co.’s Range wildflower honey is classic, mildly sweet and very versatile. It’s a good match for delicate fresh goat cheeses, aged Pecorinos or stronger blue cheeses. It’s also perfect for stirring into tea or drizzling over granola.

Lastly, we give you a bottle of our rosemary extra virgin olive oil to tie it all together. Try this on fresh goat or sheep’s milk cheeses, firmer Greek cheeses, or keep an eye out for cheeses that are coated in herbs — a drizzle of this oil will give those flavors a nice boost. We also love a splash over pasta with red sauce or fresh focaccia.

For a little more inspiration, check out this wonderful olive oil/rosemary cake recipe.

Happy Valentine’s Day to all!

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Guess the Yield #2 Rutherford Runway Olives

by admin on December 6, 2010

As we were leaving the Flower Market, I found out that the crew I was counting on for Fridays pick was a no go.  Hmm…a no go…I was scheduled to begin a pick the next day with NO crew.  I then received a message from the Mill hoping they we could put a larger crew on the pick so they could have the olives earlier in the day.  A larger crew?  Larger then 0?  After a bit of discussion with Shari at McEvoy, we decided that a 10 person crew would be the best scenario…ok then I only have to add……10.

Sue took the wheel so I could get on the phone and call every Vineyard Management Company that I knew.  I wasn’t having great success until I spoke to my sister.  She could get 10 guys but no foreman so I would have to lead the way…which would be fine except that I took French….my Spanish is no bueno.

About halfway home, Sue decided to mention her friend who is “connected to the Vineyard Mgmt business”…she said it so nonchalantly that I didn’t have much hope but agreed we should call.  Long story short…we did…and he was…..and they could….and all I needed to do was bring the tarps!  HUGE relief.  All was set and we were to meet at 6:30am at our newest property, Rutherford Runway Vineyards.

Rutherford Runway Vineyards is located on South Whitehall Lane….neighbors to the Hornbergers.  The Moreland Family has a history of farming….almonds, bees, olives, grapes…and I have yet to get their detailed story but it sounds as if they are a motivated bunch.

Their property on South Whitehall Lane has 37 olive trees…most are Italian varietals with a few Sevillano trees mixed in.  They keep their trees beautifully manicured and low to the ground which eliminates the need for ladders.  One look at their trees and you know the Morelands are dedicated to the land.

NOW….onto the contest…..here are some facts pertaining to the possible yield…..

This is a very difficult yield to guess because it is our first year.  We can only go by what the owner tells us and how the trees look compared to other properties that we have.  We were told that the tonnage two years ago was about 1600 pounds…..there are 2000 pounds in a ton.

We were also told that there were a few trees that came into production from the last harvest so tonnage should be up.  Remember from Twin Sisters that there is an average of 30-35 gallons of oil per ton.

The olives had a little frost damage so we would lose some crop but very little….10% maybe.

You can see in the pictures that the olives were at a nice ripeness…50/50 to be conservative…and remember…the riper the olive, the more yield.

The olives will be milled using a Blade Press at McEvoy Ranch..thank you Shari!  A Blade will usually give you a little more yield then a Stone.

I think that is all the info that is pertinent….you can try to get some clues from the pictures below and then go to the comments section and make your guess!

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Back to the day…………

I didn’t sleep well the night before as I had never used this crew before…and this was a new client…..and there was a possibility of rain…and the appointments available at the Mill were getting tight.  I tossed and turned and was grateful when my alarm went off at 5:30am.  I threw on layers of clothes and my trusted work boots and out the door I went with Matcha tea in hand.  I arrived at the property at 6:33am.  As I turned the corner of the drive, I felt the adrenaline rush of harvest.  There were trucks and cars and men….plenty of men putting on picking buckets and getting ready for the day. I felt an immediate sense of relief…this crew was professional and on task….I could sense it before I even got out of my car.

It was still too dark to begin so their leader, Eduardo, and I walked the property and noted the trees that were going to be picked.  He was very pleasant and assured me that it was all under control.  We discussed a few things and as the light of the day began to peek through, his team began to pick.

Hand picking is a whole different ballgame.  It takes a lot of time..and patience.  The tarps are laid below to soften the fall of the olives but the majority are picked and put right into the bucket.

Just as we discussed in the Twin Sister posts, it never ceases to amaze me how one tree will be turning black and the one next to it will be green…varietal type can make a difference but that’s not always the case.

Here are olives nice and purple…..

and the tree next door is nice and green…..

The Rutherford Runway estate is a very special property….and as the name implies…it sits right where the runway in Rutherford used to lie.  According to Jonathan Westerling, this small private airstrip ferried many of California’s famous winemakers in and out of the Napa Valley over several decades.  It was located on Inglenook Ranch Winery and constructed by John Daniel Jr., whose father managed the vineyard from 1919 – 1933.  According to a 2006 article by the California Farm Bureau Federation, John was a Stanford University graduate, aviator and talented businessman.  He worked closely with his friend, Robert Mondavi, to establish the basis for the Napa Valley wine industry.

My favorite part of working with new growers is listening to their story….this is no exception.  I look forward to learning more about who they are because in the limited discussions that we have had, it is apparent that they are a driven family…very motivated and serious about their land….and their crops….

Ryan is a budding winemaker, no pun intended, and anxious to release his first wine under the Rutherford Runway Vineyards label.  He will be releasing their “crown jewel”, Rutherford Runway Vineyard barrel fermented Sauvignon Blanc in the Spring.  He notes that it has lots of sur lie so it should be creamy with a nice mouthfeel and it’s showing bright acidity with flavors of lemon zest and green pear.  It sounds like a fun pairing with their extra virgin olive oil!

We picked the trees on the left side of the drive.

This is the back side of the driveway….grapes to the left…olives to the right….my kind of path.

First Bin has filled up.  Because these aren’t ventilated macro bins, we only fill them 3/4 full to prevent anaerobic fermentation….

We lost about 10% to the frost.  It’s pretty easy to see frost damages fruit….they are brown and slimy to the touch…see the brown ones in the bunch?  Those olives are left on the tree and then the crew comes back around and picks them off and throws them out.

All went without issue today…we arrived at McEvoy at about 2:30….ahead of schedule!

Unloading at McEvoy….you know the drill!

Bin one……

Bin 2…..

The day was done….the olives would be pressed the next morning so I jumped in my truck and headed home.

As I was driving out of the Ranch, I was taken back by this young buck grazing in the field right next to me.  I wish I could have gotten a better picture…he was so stunning.

As I came to the end of the driveway, I decided to stop and appreciate my surroundings before heading home.  I leaned against the fence post and couldn’t help but think about the day….all the effort that went into the olives…so many hands involved….so much care taken….so much respect shown…all as it should be but seldom is…
And then these cows caught my eye…the calf was running around having fun and mom was headed up the hill, looking back at her calf in a way all mothers could relate to…the calf was oblivious.  I had to smile.

Then I gazed at this view and I wondered….I wondered how it would be to live on so much land that you could never walk it all?  Or on land where you go for a hike in your backyard?  Or land with a beautiful barn that you converted to a house?

The ringing of my cell phone in the distance reminded me that my day was far from over.  It was time to head home……

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Stagecoach Harvest

by admin on December 6, 2009





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