Enjoying Pacific Sun Olive Oils / Eva’s Blend

When we made Eva’s Blend for first time, several years ago, we aimed at making an olive oil that would feature some specific olive oil from that season. Over time, and listening to the great chefs we work with, Eva’s Blend evolved into a finishing olive oil for fine restaurants, when the need is a versatile EVOO, of rather gentle flavors.

In these last four or five years, Eva’s Blend has consistently been of medium-mild intensity. We always made sure that even when we were looking for an olive oil of subtle flavors, it could not be just a fruity but mellow, flat olive oil. We’re convinced that olive oils of quality must have a good structure (meaning some nice bitterness and a degree of pungency) that will guarantee a decent shelf life.

In February 2016 we visited with producers, tasters and researchers in Tuscany, Italy. When they tasted Evas’ Blend all of them were positively surprised. They found this olive oil quite interesting, noting that for them it was a type of oil difficult to achieve, given the cultivars they work with. They also guessed correctly that it would be a chef favorite, being so adaptable to different needs in the kitchen.

Continue reading Enjoying Pacific Sun Olive Oils / Eva’s Blend

Enjoying Pacific Sun Farms Olive Oils / Organic Blend

After working a couple of years at Pacific Sun Farms an opportunity to develop an organic line came up. I was thrilled with it, for I hold organic agriculture as something of the highest importance. I defend and promote organic agriculture not only for its nutritional values, but also for the absence of pesticides, which I certainly prefer.

Organics implies a whole different food chain. It starts with a particular treatment and kind approach to the land, and traditionally ends with a shorter distribution circuit that nourishes local economies.

On top of that, I’m truly concerned with the suffering bee colonies have been undergoing (and many studies point to the abuse of pesticides).

Yet, in the case of olive oil, organic is not the most important thing. What does that mean? It means that above all, EVOO has to be a good one, and that can happen with organic or conventional crops. It’s about attention, knowledge and quality standards both in agriculture and most importantly in the milling, and organic does not even guarantee, by itself, that the olive oil is EV or a good EVOO. Continue reading Enjoying Pacific Sun Farms Olive Oils / Organic Blend

Enjoying Pacific Sun Olive Oils / 2016 Harvest Tehama Blend


An Oil of Great Character

This year, among the very good olive oils we made, Tehama Blend is the one that seems to me the most achieved. It’s an olive oil of great character and unusual vividness.

Picual and Mission Shine with Proper Milling Techniques

Also, it’s an interesting case in terms of its two cultivars, Picual and Mission (present in the blend in equal parts), which have come into their own just recently with proper milling techniques.

Picual is an Andalusian cultivar. Its presence in Southern Spain is enormous. Picture that just the province of Jaen alone makes approximately 20–25% of the olive oil of the entire world and almost 90% is Picual. When mass made, with no care, with over-ripe olives and milled with high temperatures (an extended practice to maximize yields), Picual tends to have initial degrees of fermentations and can be very unpleasant.

In the past, Mission, our Californian variety, was not seen with much esteem either. Most of the olive oils made out of it were unpleasantly bitter or plain flat and often with not elegant aromas and short shelf lives. Continue reading Enjoying Pacific Sun Olive Oils / 2016 Harvest Tehama Blend

News from the Mill ~ The Year of the Mission Olive

After almost two months we’re approaching the end of the milling season. As always, we’re both tired and happy. Obviously tired from many long days of hard work and happy for having endured and made good EVOO along the way.

As we explained previously, this was one of the most challenging seasons we ever had. A lighter crop, adverse weather patterns (specially the abundant rain in October and November), low yields.

On top of that, a large Australian company arrived in California and had a policy of out pricing the market and thus grabbing orchards that were working with other producers, including us. This had seriously affected us, both in terms of quantity and quality.

Nevertheless, as we say in my country, there’s not bad thing that does not bring a good thing and that, somehow happened. This year, due to the loss of some orchards and certain cultivars, we finally were able to tap into the potential of the Mission olive, something I’ve been wanting to do for a while. Continue reading News from the Mill ~ The Year of the Mission Olive