The Olive Crush
Olive oil is the liquid fat produced from pressing whole olives (Olea europaea). It is commonly used in cooking, frying and salad dressing applications.
Refined olive oil is a consumable vegetable oil produced through refining virgin olive oils without significantly altering their glyceridic structure.
Early Life and Education
Olive groves emerge each spring amid scenic pastures and valleys, offering up their bounty of liquid gold to Yolo County residents. Although until recently this crop didn’t make the Top 20, its explosive rise now places it at #12.
Freshly crushed olives produce virgin oil with minimal free fatty acid content and must be consumed within hours of harvesting, or stored in terracotta containers to remain unspoiled.
Crushing olives involves washing them under a constant flow of water before they are crushed using circular stones reminiscent of Roman presses. Once crushed, this olive paste is sent through an instrument known as a malaxer – similar to an enormous bread kneader – which helps release oil for further processing into usable form and ultimately sold filtered and sold as olive oil.
Olive embraces internal talent by offering programs that enable managers and staff to develop professionally, including opportunities for training, certification, professional development programs, as well as helping employees adapt to change.
First step of olive oil production involves crushing olives to produce paste using granite crushers, metal tooth grinders or hammermills (a steel cylinder with teeth). Malaxing follows next, mixing for 20 to 45 minutes so small droplets of oil combine into bigger ones; longer mixing periods may increase yield but decrease shelf life and quality.
Fustini’s SELECT fresh crush accepts only premium-quality olives that meet specific guidelines, guaranteeing that each bottle of oil delivered flavor, quality and richness.
Achievement and Honors
In the early 2000s, she assisted UC Davis with setting olive oil grades and labeling standards, organizing community forums to address incidents of racism in the area and conducting research with high school students to investigate racial discrimination studies.
Within days of NYIOOC award results being released, Tunisian producers have already amassed 14 awards – marking the highest single day total ever and marking an exponential rise from just 9 awards earned last year.
Farchioni Olii earned three Golds for its extra virgin olive oils produced from varietals grown on difficult slopes and terraces in Umbria, central Italy. They received honors for both their medium Botsikoelia monovarietal, Laurel & Flame Fresh; and Single Family which features organic medium blends including Moraiolo Frantoio Leccino & Pendolino varieties.
The Olive Crush has quickly become one of the go-to places in Half Moon Bay to experience various premium olive oils and balsamic vinegar varieties since 2007, offering tasting experiences across multiple locations in and around Half Moon Bay. Their family-owned business was started by two brothers from California who have multiple locations here.
Net sales at this company rose 3 per cent year-to-date to $70.3 million, though their profits were negatively impacted due to higher production costs.
Crushing olives to produce olive oil begins by first creating a paste. Large granite stones were often used, while modern olive mills utilize stainless steel crushers that rotate, throwing the olives against it as part of the malaxing process – this must happen quickly to avoid large droplets that might decrease yield and quality.