SeeCalifornia.com

Four olive festivals coming up in California’s fall season include olive tastings, foods and blessings of crops. You’ll find olive festivals in Orinda, Corning, Cherry Valley and Fremont.

While it doesn’t do any good to lament the past, I regret having chopped down the beautiful olive tree that produced a bountiful crop in my front yard. Every house in our tract came with such a tree when the homes were first sold back in the early 70s — and today there may be one olive tree left among hundreds planted. Little did I know when I got rid of the nuisance tree that attracted crows and birds along with their droppings onto our house and cars, that I would one day make olive oil and olives a staple in my family’s diet. We’ve reduced our butter intake in exchange for cooking with olive oil. I even use it in recipes such as carrot cake, replacing salad or vegetable oil.

California is blessed with climate that makes for growing excellent olives. In fact, the Golden State is the Number One olive producer in the nation, accounting for 99-100% of olives grown and sold nationally. But when you go to the store to buy olive oil, the majority of products available in major markets in Southern California are imported from other countries. Even a California olive oil I purchased was mixed with oils from other countries, much to my dismay.

Why have imports gotten a bad rap? Most imported extra virgin olive oils tested by UC Davis a few years ago did not meet labeling standards. The study noted that failing oils were hydrolyzed, oxidized, of poor quality, and/or adulterated with cheaper refined oils.

Maybe it’s time to buy an olive tree and an affordable olive press. It will initially cost more but I want the best.