Our visit to Last summer’s Paso Robles Olive Festival was an eye-opener. We were blown away by the amount of heart that each farm was pouring into every bottle of golden oil we tried.
We recently asked the team at Pasolivo, an award-winning organic olive oil producer nestled into California’s Central Coast, to share a little peek at what life on a sustainable olive farm is all about. Their olives are hand-picked and pressed within hours to produce a fresh-tasting olive oil that’s been praised by everyone from Bon Apetit to the New York Times.
What brings the Pasolivo clan the most joy is the process of sustaining their handcrafted process – one that preserves both their oils flavor profile and health benefits. Spend a moment day-dreaming about life on their lush, eco-friendly farm in Paso Robles, pick up a few of their tips and tricks and then try their recipe for a basil and lemon-infused olive oil dish perfect for spring dinners.
life on an olive farm/mill is...
Busy! We are constantly doing a series of procedures on our orchard to ensure that we produce the highest quality product possible, all within the restraints the weather provides.
what you wish people knew:
The three attributes of olive oil: bitterness, pungency and fruitiness. It is supposed to make you cough!
food trend you love seeing:
Concentration on locally produced products and really understanding where your food comes from. Buy fresh, buy local.
other fave california farms:
Rangeland Wines/Meats, Brecon Vineyard.
3 other healthful brands you love:
olive oil myth to debunk:
That you can’t cook with olive oil. High-quality extra-virgin olive oils with low free fatty acids have a higher smoke point.
fave way to eat olives/olive oil:
Stir fries, pastas, grilling, finishing… It’s hard to pick.
fave use of olive oil for spring:
They make delicious and healthy salad dressings.
best unusual use for olive oil:
Baking! Tangerine olive oil brownies, anyone?
olive oil storage tip:
Heat and light are your worst enemies.
Shrimp with Thai Lemon Basil Vinaigrette
2 Tbsp Pasolivo Lemon Olive Oil
1lb large shrimp, peeled and deveined
1 Tbsp crushed red pepper, or other dried chilies (more if you like it hot)
salt and pepper
¼ cup Pasolivo Lemon Olive Oil
¼ cup Pasolivo Basil Olive Oil
zest and juice of one lemon
2 cloves fresh garlic, finely chopped
1 tsp sugar
1 small bunch of fresh basil, chopped
1 small bunch of fresh cilantro, chopped
salt and pepper to taste
slices of lemon, for garnish
In a large sauté pan, heat 2 tablespoons lemon olive oil over medium heat. Add dried chilies and cook in oil 1-2 minutes to bring out the heat and flavor from the chilies.
Transfer chilies to medium bowl.
In the same sauté pan, over medium heat, cook shrimp until golden and cooked through, stirring frequently.
While shrimp cook, add the zest, lemon juice, garlic and sugar to the chilies and oil in a bowl. Slowly whisk in the lemon and basil oils. Stir in chopped basil and cilantro; add salt and pepper.
Place shrimp in serving dish and pour the vinaigrette on top. Garnish with lemon slices.