Keys to Olive Oils of Excellence By Darro Grieco B
erkeley Olive Grove produces food of true natural value via traditional agriculture’s healthy
soil, air, and rainwater. This is not a modern industrial operation dependent on artificial means. Art and science, tradition, and technology can achieve healthful foods with wonderful taste and other beneficial food and nonfood products along with environmental sustainability and improvement. Earth’s current challenges can bring salutary benefits from what has simply been formerly wasted.
Organic dry-farmed practices
have produced high international awards annually. Research has reported a newly discovered phenol (oleomissional), a newly discovered natural constituent important for health (elenolide), and the highest-ever measured level of another important constituent (oleuropein aglycon). Berkeley Olive Grove 1913’s robust olive oil is of the top 2.5 percent of
2,500 better olive oils worldwide analyzed in terms of phenolics (polyphenols) by World Olive Labs. It has proven exceptional stability through time—and a long shelf life.
Rich History & the Foundation of Exemplary Olive Oil In 1897, the USDA and the
University of California, Berkeley began olive oil–quality studies. After Berkeley professors’ personal research, a plot of 400 acres in a Mediterranean climate belt in Northern California was selected and purchased.
Calling it a 1,000-year
investment (olive trees can live 1,000 years), in the spring of 1913 the professors planted Mission olive trees as a state- of-the-art project, the Berkeley Olive Grove—reported as the largest Mission olive operation in the world. Mission is the heirloom olive variety brought by Franciscan missionaries in the 1700s to the missions established along the Pacific Coast.
More
than 100 years later, Berkeley Olive Grove is a place of exceptional production quality and serene beauty. A traditionally planted sustainable grove (65 trees per acre versus super-high- density industrial plantings of 620-720 trees per acre) produces food of value for the body. The harmony of taste and scientific journal–reported health benefits continue. While using
innovative technologies, such as the quest for sequestering carbon and water, the orchard still knows people more than machines. Specific milling techniques complete the science and
art that produce Berkeley Olive Grove 1913 olive oils.
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