SeeCalifornia.com

On January 4, 2014 the olives are being blessed in one of California’s finest olive regions, Sonoma. The annual event which takes place at Mission San Francisco Solano de Sonoma has special meaning. Olives we enjoy today were believed to be introduced to California by Spanish missionaries who brought cuttings of their plants such as olives and grapes from Spain. The public is invited to attend the free olive blessing event which begins at 11 a.m this Saturday. It is one of the many such events and tastings held throughout Sonoma area in January & February for the annual Olive Festival. See: sonomavalley.com. Other  olive festivals  are still in the planning with dates to be announced in upcoming months.

Olive Oil Grades

• BEST: Extra virgin olive oil is the highest grade resulting from the mechanical extraction of olives that are cold pressed with less than 1% acidity. PRO: Great in salad dressings. CON: Once it is heated it loses flavor.
• Virgin olive oil may use heat or chemicals in addition to pressing machines during the refining process. Virgin is more economical than extra virgin for grilling or frying. PRO: Better for cooking. CON: Not best choice for dressings.
• Pure or 100% olive oil is a blend of low-quality virgin olive oils refined using mechanical, thermal and/or chemical processes. Must have an acidity level of less than 1.5%.  PRO: Used in commercial cooking. CON: Not available to public.
• Light or extra light olive oil is a very mild, light olive oil. PRO: Great for baking or cooking when you don’t want to detect an olive taste.  CON: Not flavorful for salads and dressings.