Tiber Canyon Extra Virgin Olive Oil is a late harvest, mellow,
fruity olive oil with a mild piquancy. It is especially good
in salad dressings, drizzled as a finish over chicken, sea
food and steak, and in pasta sauces.
We also produce several citrus flavored olive oils. This
is not a flavoring that is added as an afterthought. The
citrus is crushed with the olives in the mill where the
oil in the peel marries with the Extra Virgin Olive Oil to
produce a lively, zesty flavor. These oils are fantastic
on vegetables (if you're trying to cut down on butter, try
it on baked potatoes), pasta, bread, steak, chicken, salad
dressings, just about everything.
At harvest time, about one hundred of our friends come to help us pick the olives. Be assured that a lot of fun and merriment as well as hard work go into every bottle of our olive oil. Once the olives are picked, within 24 hours they are driven to a local mill in northern San Luis Obispo County. There the olives are expertly crushed, and the oil is separated from the solid matter and vegetable water that naturally occur in the olives. The result is beautiful, delicious olive oil. When we return to the ranch with the oil, we store it in special stainless steel containers and bottle only what we need every couple of months to ensure freshness.
Our trees are the typical Tuscan varietals:
leccino, frantoio, pendolino and coratina with a few each of
five or six other varietals included just for good measure.
A certain percentage of each varietal is planted based on their
flavor characteristics and the positive qualities each possesses.
This makes for what is called a “field blend,” meaning
that rather than making individual oils from each varietal
and then blending them together, the blending is done at harvest
when they are all picked and crushed at the same time.