Meet The...Olive Oil Makers
Olea Farm

DISCOVER - June 10, 2009

Tired of lugging suitcases full of the best olive oils from their native France, Clotilde and Yves Julien had a better idea - make it ourselves! We spiced a day of touring Paso Robles by tasting with the Juliens at their Olea Farm. Their down home hospitality delighted us and their passion for the distinctive oils they had cherished back home inspired us.

Clotilde joyfully explained their harvesting techniques and how they make 100% extra virgin oil with modern centrifugal methods for pressing olives, pits included.  "Extra Virgin" is the highest grade, most flavorful, healthiest olive oil. With frustration, Yves stressed that inconsistent and lax labeling standards means imported oils labeled "extra virgin" may contain lesser quality oils extracted with processes that damage delicate flavors and anti-oxidants.

The Juliens are true artisans. Their olives are estate grown, hand picked, pressed under their supervision and bottled at their farm. We enjoyed these 100% extra-virgin olive oils, and found the European Style most pleasing to our palate:

• European Style: a late harvest Tuscan blend with a fruity taste and buttery finish.
• Arbequina: a sweet and pungent Spanish variety.
• Crescendo: an Arbequina and Tuscan blend.

Clotilde and Yves manifest the bounty of wine country and the quintessential American dream: artisans from the old world succeeding in the new world.

Olea Farm
2985 Templeton Road
Templeton CA, 93465
Phone: 805 610-2258
www.OleaFarm.com

Did you know? California now produces 99% of the olive oil made in America; yet that's only 1% of the olive oil consumed in America.

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and others that weave the rich tapestry of wine country culture.

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