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ENLARGE
There's gold in those hills! Well, not the kind the 49ers were looking for, but valuable none the less. To food aficionados and health-conscious Americans, extra virgin olive oil is better than gold. It's food for the gods. Olives actually only grow on about 5 percent of the world's land. Lucky for us, the elevation, rocky soils and hot, dry summers of the Sierra foothills are perfect for growing them.
Orchards of olive trees in the foothills are expanding faster than computer chips in the Silicon Valley. Michael and Monica Keller of Calolea Olive Oil are just two of the industrious folks who are prospecting this new Gold Rush in the foothills. Their company name, Calolea, came from "Cal" for California and "olea," which is Latin for olive. On a crisp December afternoon in the Kellers' orchard, the silver leaves of the olive trees shimmered in the afternoon sunlight for as far as I could see.
Michael Keller pressed his first oil while living on a small family plot in Sonoma County. It was love at first taste! His new passion became a career sooner than he imagined. In 1999, he and Monica began looking for a place to settle down and purchased 10 acres in the little town of Loma Rica, just over the Nevada County border in Yuba County. Most of their new property was covered in ancient olive trees that hadn't been tended since the 1960s. Armed with a mower and pruning shears, the Kellers cleared the brush and blackberries and brought the trees back to life. That first year they produced just 80 gallons of oil, but their timing was right as Californians were hungry for quality oil, and the company snowballed.
On most Saturdays in summer, Monica can be found at the Nevada County Farmers' Market. Eathan, nearly 3, is the newest member of the Keller family. Not having inherited the shyness gene, he is often found entertaining the crowds by dancing to the music and networking with vendors. Michael takes their oils to other locations throughout Northern California.
"The quality of olive oils from the foothills is world class and starting to get attention from retailers around the world who want to stock California oils," said Monica. "We have increased our business almost 100 percent every year."
For three consecutive years, Calolea received one of the top awards at "Olive Oils of the World," an international competition held at the Los Angeles County Fair. Last year, Calolea also received an award for one of the "Top 35 Olive Oils of the World" by Der Feinschmecker magazine in Cologne, Germany.
Orchards of olive trees in the foothills are expanding faster than computer chips in the Silicon Valley. Michael and Monica Keller of Calolea Olive Oil are just two of the industrious folks who are prospecting this new Gold Rush in the foothills. Their company name, Calolea, came from "Cal" for California and "olea," which is Latin for olive. On a crisp December afternoon in the Kellers' orchard, the silver leaves of the olive trees shimmered in the afternoon sunlight for as far as I could see.
Michael Keller pressed his first oil while living on a small family plot in Sonoma County. It was love at first taste! His new passion became a career sooner than he imagined. In 1999, he and Monica began looking for a place to settle down and purchased 10 acres in the little town of Loma Rica, just over the Nevada County border in Yuba County. Most of their new property was covered in ancient olive trees that hadn't been tended since the 1960s. Armed with a mower and pruning shears, the Kellers cleared the brush and blackberries and brought the trees back to life. That first year they produced just 80 gallons of oil, but their timing was right as Californians were hungry for quality oil, and the company snowballed.
On most Saturdays in summer, Monica can be found at the Nevada County Farmers' Market. Eathan, nearly 3, is the newest member of the Keller family. Not having inherited the shyness gene, he is often found entertaining the crowds by dancing to the music and networking with vendors. Michael takes their oils to other locations throughout Northern California.
"The quality of olive oils from the foothills is world class and starting to get attention from retailers around the world who want to stock California oils," said Monica. "We have increased our business almost 100 percent every year."
For three consecutive years, Calolea received one of the top awards at "Olive Oils of the World," an international competition held at the Los Angeles County Fair. Last year, Calolea also received an award for one of the "Top 35 Olive Oils of the World" by Der Feinschmecker magazine in Cologne, Germany.
The next step for the Kellers is a tasting room, which they hope to build on a newly acquired orchard in the nearby town of Bangor.
The olive is among the oldest known cultivated trees in the world. It migrated to California via the Spanish explorers and missionaries. Eventually, each of California's 21 missions were growing olives. The town of Oroville, in Butte County, is considered the birthplace of California's olive industry. The story goes that in 1895, Freda Ehrman, 56, was widowed and turned to the only asset she had for her livelihood - 20 acres of olive trees. She began the first commercial olive oil production in California and is considered the mother of the olive oil industry. Throughout the nineteenth century, the industry thrived. By the 1960's, largely because of the pressure of inexpensive imports, it was in serious decline.
Most oil is imported from Greece, Tunisia, Spain, Italy or Australia. "The olive oil market has never been a level playing field," Michael commented. "Olive oil producers in most European countries receive subsidies from their governments allowing them to sell their oils for a lower price." Every country in the world has exceptionally rigid standards of quality except the United States. Because of an antiquated law that's been on the books since the 1940's, anyone can label a bottle Extra Virgin (the highest grade of oil). It doesn't mean much. "If consumers really want olive oil that has the flavor and health benefits they're seeking, it's probably best to buy from local growers that you know and trust," Keller commented.
The California Olive Oil Council (COOC) was established in 1992 to support local growers and set fair standards of quality for California grown olives as well as educate the public about the health values. Calolea's organic olive oil has been certified "extra virgin" by the COOC and has an acidity level of 0.13%. Their 100 year old Mission and Manzanillo trees are hand picked, stone crushed and cold pressed within 24 hours to create the highest quality possible.
In our household, olive oil has almost completely replaced butter. Excellent quality oil does come at a price so I keep two bottles on hand. One basic, perhaps found on sale, which I use for cooking. My "extra virgin" olive oil is used only for garnishing dishes, salad dressings and dipping breads. This simple dish is for one of those damp winter nights when nothing but a good hit of garlic and olive oil will do.
The olive is among the oldest known cultivated trees in the world. It migrated to California via the Spanish explorers and missionaries. Eventually, each of California's 21 missions were growing olives. The town of Oroville, in Butte County, is considered the birthplace of California's olive industry. The story goes that in 1895, Freda Ehrman, 56, was widowed and turned to the only asset she had for her livelihood - 20 acres of olive trees. She began the first commercial olive oil production in California and is considered the mother of the olive oil industry. Throughout the nineteenth century, the industry thrived. By the 1960's, largely because of the pressure of inexpensive imports, it was in serious decline.
Most oil is imported from Greece, Tunisia, Spain, Italy or Australia. "The olive oil market has never been a level playing field," Michael commented. "Olive oil producers in most European countries receive subsidies from their governments allowing them to sell their oils for a lower price." Every country in the world has exceptionally rigid standards of quality except the United States. Because of an antiquated law that's been on the books since the 1940's, anyone can label a bottle Extra Virgin (the highest grade of oil). It doesn't mean much. "If consumers really want olive oil that has the flavor and health benefits they're seeking, it's probably best to buy from local growers that you know and trust," Keller commented.
The California Olive Oil Council (COOC) was established in 1992 to support local growers and set fair standards of quality for California grown olives as well as educate the public about the health values. Calolea's organic olive oil has been certified "extra virgin" by the COOC and has an acidity level of 0.13%. Their 100 year old Mission and Manzanillo trees are hand picked, stone crushed and cold pressed within 24 hours to create the highest quality possible.
In our household, olive oil has almost completely replaced butter. Excellent quality oil does come at a price so I keep two bottles on hand. One basic, perhaps found on sale, which I use for cooking. My "extra virgin" olive oil is used only for garnishing dishes, salad dressings and dipping breads. This simple dish is for one of those damp winter nights when nothing but a good hit of garlic and olive oil will do.
Fettucine with Garlic and Chives
8 ounces of fettucine or angel hair pasta
1 tablespoon "everyday" olive oil
4 to 8 cloves garlic, finely minced
1 bunch green onions or the equivalent of fresh garden chives, finely chopped
1/2 cup vegetable or chicken stock
8 ounces of fettucine or angel hair pasta
1 tablespoon "everyday" olive oil
4 to 8 cloves garlic, finely minced
1 bunch green onions or the equivalent of fresh garden chives, finely chopped
1/2 cup vegetable or chicken stock
1/2 cup white wine
Salt to taste
A generous grating of fresh black pepper
Red pepper flakes (to taste)
About 1/2 cup fresh parsley, finely chopped
1/3 cup Calolea or other extra virgin olive oil
Salt to taste
A generous grating of fresh black pepper
Red pepper flakes (to taste)
About 1/2 cup fresh parsley, finely chopped
1/3 cup Calolea or other extra virgin olive oil
Garnish with grated parmesan cheese
Add pasta to a large pan of boiling, salted water and cook until soft but not mushy. Drain and set aside.
Add a tablespoon of olive oil to a medium frypan and sauté garlic and green onions for three to four minutes, stirring frequently. While continuing to cook on a low flame; add the white wine, broth, salt and peppers for a few minutes. Add the remaining olive oil, parsley and pasta. Toss to combine and remove from heat.
Top with fresh grated parmesan and serve with a crisp green salad. Makes 2 to 4 servings.
To reach Calolea, visit the Web site at www.calolea.com.
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Patti Bess is a freelance writer from Grass Valley and the author of "Vegetarian Barbecue." She is the host of "What's Cookin'" on KVMR-FM radio in Nevada City.
Add pasta to a large pan of boiling, salted water and cook until soft but not mushy. Drain and set aside.
Add a tablespoon of olive oil to a medium frypan and sauté garlic and green onions for three to four minutes, stirring frequently. While continuing to cook on a low flame; add the white wine, broth, salt and peppers for a few minutes. Add the remaining olive oil, parsley and pasta. Toss to combine and remove from heat.
Top with fresh grated parmesan and serve with a crisp green salad. Makes 2 to 4 servings.
To reach Calolea, visit the Web site at www.calolea.com.
ooo
Patti Bess is a freelance writer from Grass Valley and the author of "Vegetarian Barbecue." She is the host of "What's Cookin'" on KVMR-FM radio in Nevada City.
