How our California olives are the best

by Sutter Buttes Olive Oil Co Balsamic Vinegar

California olives are a green variety with a plump appearance. They have a meaty flesh and a smooth, buttery, saline bite. California olives are ideal for stuffing with almost any ingredient with their texture and simplicity of pitting, including cheese, garlic, almonds, and peppers.

History of California olives

California Spain's region is home to olive trees. Olive trees were transported to Northern California by Spanish missionaries in the 1800s, where they were planted. Many trees are more than 100 years old, making them some of the oldest trees right now.

California's Sacramento Valley is where olives are grown because of the region's favourable geography, climate, and yearly rainfall. The Sacramento Valley experiences dry, hot summers and cool, wet winters, which is similar to the Mediterranean region.

All olive varieties can be picked at different stages of maturity (from green to black), but some are best picked while still green. The harvest of olives typically takes place around October.

When it's time to harvest, each is hand-picked. Unlike olives harvested for olive oil, all table olives are chosen because they are more likely to bruise and the defect will show up in the dried fruit.

California olives are preserved by natural brine fermentation, which mostly consists of water and salt. Italian immigrants created the therapy approach known as the Sicilian cure. This method of curing takes the longest since the straightforward salt-water solution needs some time to penetrate the fruit to the flesh. The brine both heals and debitters the fruit by converting the natural sugars in the olive to lactic acid and dispersing the phenolic compounds.

Pairings

California olives pair well with sour cheeses like feta or goat cheese. Due to the balance of its acidic and buttery qualities, this olive goes well with dry alcoholic beverages like gin or vodka or sparkling white wines like Cava. We grow tons of olives each year, with the help of canneries and farms. Despite the fact that California produces more than 95% of the olives grown, not all are large enterprises. To produce California Olives for your table, hundreds of growers and their families toil tirelessly at their farms every year. We have groves of all sizes and no matter where they are grown, the best landowners treat every olive with the highest care from planting to harvest.

Conclusion

There are two types of California Olives, and these varieties yield olives in a range of sizes for the consumer, from little to huge.