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Real Food: Olive Oil

Update, 7/21: And the olive oil winner is… Lucky comment #13, Sarah P. Congrats, Sarah, and thanks to everyone for your comments!

We are olive oil addicts in the Jolly Tomato household. Our olive oil consumption begins in the morning, when we drizzle some in the omelet pan before cooking eggs. Then it’s added to salad dressings for lunch, and then brushed over meat or vegetables to grill for dinner. It seems like the main bottle rarely goes back in the cupboard because someone is always using it.

But how do you get oil out of a bunch of olives? That’s a question that we were determined to answer as part of Real Food Summer. Fortunately, we were able to do so as part of our farm tour through the Fresno Fruit Trail, sponsored by the California Farm Water Coalition and the Fresno County Farm Bureau. We had the pleasure of visiting Enzo Olive Oil, a relatively new organic olive oil company that is part of the Ricchiuti Family Farms/Bella Frutta family.

This baby olive tree has about two more years to grow before it is ready for production.

The thousand-year-old process of making olive oil begins with, of course, olives, which grow on olive trees. (“Is an olive a fruit or a vegetable?” our five-year-old wanted to know…which prompted some Googling before we confirmed that an olive is indeed considered a fruit.) The Enzo olive farm is growing Arbosana and Arbequina olives (both Spanish varieties) as well as Koroneiki (a Greek variety). When the 90-acre farm is up to full production, sales and mill manager Gordon Smith says the approximate harvest may be as high as 5 tons of olives per acre, which would yield up to 40 gallons per ton, if everything goes well in the season.

To begin, the olives are picked by using a machine that actually shakes the tree so the olives fall loose and caught by nets. Then the olives are whisked off to the factory in large crates so that they can be made into olive oil at the peak of their flavor.

The just-picked olives roll down this conveyor belt

Once inside the production facility, the olives are washed and sorted to get rid of pebbles, leaves, and other debris. The olives are then crushed, pits and all, by a hammer crusher. (In the olden days, this used to be done with stone or granite wheels.) The resulting paste then goes into a machine called a malaxer that mixes the paste. The timing of this is tricky because the more you mix it, the more oil you can get out of it, but you don’t want to overmix it and destroy the flavor.


Then a pump moves the paste into a centrifuge, which spins the paste at incredibly high speeds to separate the oil from the pomace. After two rounds in the centrifuge, the oil is moved into a holding tank, where it is left to settle for 30 to 60 days. When the olive oil is settled, it is finally ready for bottling and shipping. By the way, there’s no waste in this process: The pomace (the leftover pieces after the oil is poured off) can be used for fertilizer and also for cattle feed because it is high in protein.

A massive holding tank for the olive oil

Some olive oil makers run the pomace through the mixing/centrifuge process one more time to get a “second press” of olive oil, but the results are not as flavorful and not as nutritious as the extra-virgin oil that comes from the first pressing.

Extra-virgin olive oil is extremely perishable, warns Smith. It can last two years in “ideal storage conditions,” which would be below 70 degrees, no exposure to light, and minimal exposure to oxygen. If you figure that your pantry might not always offer ideal conditions, consider the shelf life less than two years.

Bottling the oil

So – how does it taste? As one person on our tour put it, “Hey – olive oil that tastes like olives!” It is a very rich, fruity oil that is great for dipping and stands up well to strong flavors like tomatoes. The olive oil retails for $17.99 for a 500 ml bottle and $10.99 for a 250 ml bottle. Selected retailers around California sell it in-store, but you can also order it at www.enzooliveoil.com.

Want to win some? The folks at Enzo generously gave us a 500 ml bottle to give away. Here are three ways to enter:

1) Leave a comment at the end of this post.

2) “Like” Jolly Tomato on Facebook and leave a comment at the end of this post noting that you did (or leave a comment noting that you already do).

3) “Like” Enzo Olive Oil on Facebook and leave a comment at the end of this post noting that you did (or leave a comment noting that you already do).

You must enter by 9:00 pm on Friday, July 20. One winner will be selected using random.org. The winner will be announced on Saturday, July 21. Entrants must be U.S. residents and at 18 years or over to win. Good luck!

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21 Responses to Real Food: Olive Oil

  1. Annie July 16, 2012 at 10:56 pm #

    This looks great! Would love to win some olive oil!!

  2. Laura @ Family Spice July 17, 2012 at 6:03 am #

    Oh, real good olive oil is pure HEAVEN!!!!! Another tour to make me jealous, thanks Jeanne!

  3. Laura @ Family Spice July 17, 2012 at 6:04 am #

    I already like you and I liked Enzo!

  4. Jean Layton July 17, 2012 at 9:21 am #

    Love the idea of traveling to learn where your food comes from, and how it is processed. Imagine what would happen if everyone asked questions like your five year old?

  5. Jean Layton July 17, 2012 at 9:22 am #

    I Liked Jolly Tomato on Facebook

  6. Jean Layton July 17, 2012 at 9:23 am #

    Thanks for introducing me to the Enzo Facebook page, such terrific information!

  7. Sharlene July 17, 2012 at 9:28 am #

    My best friend comes from an olive farming family and got me completely addicted to only using olive oil back in college. Love the stuff.

  8. Jeannine July 17, 2012 at 10:28 am #

    we just had the same question at our house? there is a lot of olive oil consumed in this house – cooking, dipping, salad dressing…

  9. Lisa Orgler July 17, 2012 at 10:49 am #

    Jeanne- This is such a neat post! We also love olive oil and it’s so much fun hearing about the process of making it.

  10. OCMomActivities - Katie July 17, 2012 at 11:16 am #

    Love Olive Oil! We go through so much it’s crazy!

  11. OCMomActivities - Katie July 17, 2012 at 11:17 am #

    I’m a fan of Jolly Tomato on FB

  12. Amelia @ Eating Made Easy July 17, 2012 at 11:34 am #

    So interesting! As much as I love olive oil I’ve never really known how it’s produced.

  13. Sara P. July 17, 2012 at 11:58 am #

    Awesome post and giveaway! Thanks very much.

  14. Lexi July 17, 2012 at 12:18 pm #

    I love olive oil!

  15. Caryn B July 18, 2012 at 12:28 am #

    These days, Olive Oil is pretty much all I use…I don’t think there is another oil I’m comfortable cooking with

  16. Aracely July 18, 2012 at 9:50 am #

    I’m going to echo the same sentiments as a couple of the other posters.. really good olive oil is like heaven!!!! I would love to win some 🙂

  17. Shanniev July 18, 2012 at 10:08 pm #

    I already like Enzo, and now I like you too!

  18. Alma July 20, 2012 at 10:16 am #

    I would like to enter your giveaway. Winning a bottle of Olive oil sounds great.

  19. Melanie @Metropolitan Money Pit July 20, 2012 at 3:52 pm #

    I use olive oil for practically all my cooking.

  20. Tomato Queen July 22, 2012 at 5:29 am #

    I liked you and Enzo and would love a bottle of oil for my home grown tomatoes–the first cluster of Health Kick is ripening now!


  1. Olive Harvest at Highland Springs - Jolly Tomato - November 5, 2017

    […] crushed into a paste, and the liquids are separated from the solids to yield the prized oil. Extra-virgin olive oil can go from tree to plate in just a matter of days, according to the California Olive Oil […]

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