An ambitious new crop of California olive oil artisans is going all-in on creative, flavorful versions
Expert wine drinkers know that beyond red and white there’s nuance in the bottle. A sip of fine Cabernet can take a hamburger to new heights, and a crisp Gewurztraminer can stand up to the heat of a Thai red curry. Lately, a new crop of local enterprises has started making a case for sophisticated, small-batch olive oil — which, when approached correctly, also can transform a meal. READ MORE
In California, Olive Oil Tourism Is on the Rise
Olive oil tourism in California is growing. The state produces 99 percent of the extra-virgin olive oil in the United States and 4 percent globally, according to the California Olive Oil Council, a trade association. Many artisan labels are within a few hours’ drive of San Francisco and have recently opened their estates to the public. READ MORE
3 Small-Batch, American-Made Olive Oils to Rival Italy's Finest
Among all the reports of “fake news,” it turns out we have to worry about olive oil, too. You probably recall that damning 60 Minutes report from Italy, or the dispatch from Mother Jones about olive-oil producers mixing in substandard oils like sunflower and pomace. READ MORE
The 4 best spots to taste olive oil in Napa
One day of wine tasting — if you’re not much for the spittoon — is probably plenty, right? After a day when all those fine Napa Cabernets start to run together on your palate, you may start to wonder what other delicacies the valley has on offer. Enter olive oil. READ MORE
3 Napa Olive Oils
After a horrific snowboarding accident that nearly killed him, Rodde decided not to go back to the kitchen at Oliveto. He and Di Fede agreed to open their own Italian restaurant. After that, says Rodde, "It was really simple. We sat down and said, 'OK, Italian. North or south?' South. There are multiple reasons: The pizza is better, and we love eating pizza. READ MORE