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Click the image below to learn more about our nutritious, heart-healthy, certified extra virgin olive oil (EVOO).
Category Archives: Tasting
Our Miller’s Blend EVOO & Our Miller Bob Win Awards
We got a double-dose of great news over the weekend at a big olive oil conference. Our Miller’s Blend extra virgin olive oil won a gold medal. And the man in charge of making that oil, Bob Singletary, was awarded … Continue reading
Our Miller Bob Discusses the 2010 Olive Harvest’s Flavor
Our miller, Bob Singletary, is like a winemaker. Only Bob is in charge of crushing our olives and making world-class extra virgin olive oil. He’s a veteran of California’s olive oil industry. Bob has been working for local olive-oil producers … Continue reading
Olive Oil Primer: “Earthy,” “Greasy” & Other Taste Defects
The term “earthy” can be a good thing when tasting a wine. Do a Google search on the words “earthy” and “wine” and Pinot Noir, Bordeaux and Riesling come up. Wines made from the Sangiovese and Petite Sirah grapes pop … Continue reading
Ordering a Tasting Flight of Olive Oils at Grange Restaurant
We recently did something at a restaurant that’s a bit out of the ordinary: We ordered a flight of extra virgin olive oils and did a tasting. It was terrific. Grange restaurant in Sacramento offers a tasting of three northern … Continue reading
Olive Oil Primer: A Look at the Koroneiki Olive
Little olives can deliver a potently spicy punch. That’s the case with our Koroneiki olive, one of the olive varietals we grow in northern California. Koroneiki hails from Greece, and it’s become popular among Golden State olive growers. I rate … Continue reading
Olive Oil Primer: A Look at the Arbosana Olive
California’s winemakers looked to countries such as France, Italy, and Spain for the grapes they now grow here and crush into wine. Chardonnay, as you may know, is the white grape of France’s famed Burgundy region. California’s extra virgin olive … Continue reading
Olive Oil Primer: A Look at the Arbequina Olive
Think of extra virgin olive oil like wine. That’s what we sometimes tell people when we talk about the different extra virgin olive oils we produce. Just like different wines are made from different grapes such as Cabernet Sauvignon or … Continue reading
Do Those Blue Tasting Cups Really Hide an Olive Oil’s Color?
A friend thought my pair of olive oil tasting cups would make perfect candleholders. She might just have a point. We recently saw a “Tweet” about the cobalt blue vessels: “Research shows that the blue EVOO tasting glasses don’t even … Continue reading
Olive Oil Primer: How to Taste Extra Virgin Olive Oil
Nancy Ash says people give her a “funny look” when she tells them what she does for a living. She spends a lot of time slurping olive oil and biting into slices of tart green apple. “I’m an olive oil … Continue reading
Olive Oil Primer: Can You Judge Olive Oil by its Color? (No)
Just like you can’t judge a book by its cover or a horse by its color, you can’t tell whether an olive oil will taste good by its color. Olive oil expert Fran Gage says as much: “Color isn’t an … Continue reading
Posted in Frequently asked Questions, Tasting
Tagged Fran Gage, judging olive oil, olive oil color, tasting olive oil
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