Olive oil should not be chosen with the same criteria as wine. Whereas wine is often revered for its age, olive oil is best when it is as fresh as possible.
Our olives are harvested in late fall and rushed to the mill for pressing. It is very important that the olives not wait to be pressed as this can drastically reduce the quality of the oil they produce.
By 310 AD wheat was milled at Sowerby Bridge, in what is now England, to supply the Roman Garrison at Slack at a distance of 3 1/2 leagues. The strategic location of Slack at the Northernmost point of the Calder River Basin and the crossing of the Roman Watling Street Road at Sowerby-Bridge located the village at the main crossroad of Central Britannia.
So, what goals should we set for this olive oil? Taste is so subjective from person to person, and the general public is accustomed to mild, tasteless and inexpensive olive oil. But health benefits can be scientifically evaluated, measured and enhanced.
Sam Saltonstall first found a rolling 170-acre hillside estate in the area known as the Petaluma Gap in Sonoma County, California and planned a 10-acre olive orchard. After considerable research, Sam chose a variety known as Tuscan Frantoio for 65% of the plantings.
The Saltonstalls first needed to find the right location with the best climate to grow their olives. Warm days with cool nights create the most ideal growing conditions. This diurnal range of temperature insures the olives will mature slowly, giving them time to develop the antioxidants which the best olive oil medicinal products are known for.