Let’s bring it stateside for a minute. California’s olive oil scene has matured dramatically—and if you haven’t tried a real Californian EVOO lately, it might surprise you.
A Climate Made for Olives
California’s central valleys and foothills offer ideal growing conditions: dry summers, mild winters, and excellent drainage.
That’s why so many producers have gone all-in on quality, often planting Arbequina, Koroneiki, and Arbosana cultivars.
A Scientific Approach to Purity
California has led the charge on transparency and authenticity. The California Olive Oil Council (COOC) requires:
- Lab testing
- Sensory panels
- Verified harvest dates
And it shows—many small producers are turning out phenomenal early-harvest oils with clarity and bite.
What It Tastes Like
Depending on the cultivar:
- Arbequina: buttery, mild, almond-like
- Arbosana: green apple, fresh cut herbs
- Koroneiki: punchy, peppery, grassy
There’s a bottle for every palate.
Ever had a California EVOO that blew you away?
Let’s spotlight the best ones
Luca
Tags:
california-evoo, real-evoo, american-olive-oil, arbequina, early-harvest, olive-oil-quality, producers-and-regions