More about CP Farms and our Olive Oil
CP Farms is a family-owned and operated olive & lavender farm located near Lake Nacimiento in the beautiful Central Coast of California. The farm is a labor of love designed to provide you with natural, pesticide-free olive oil and lavender products.
We are proud of all of the products we make here at CP Farms and hope you enjoy using them. We wanted to share a little with you about Olive Oil and how we farm.
Olive Oil Basics. Olive oil is a fat obtained from the olive, a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps. Olive oil is used throughout the world and is often associated with Mediterranean cuisine and diet.
Extra virgin olive oils have an aroma comprised of dried or fresh green herb with hints of apple, tomato, dried mint and honey. On the palate, the taste is fruity with hints of dried herbs followed by a slight chicory or radicchio bitterness and a peppery or “radish heat” and slight nuttiness at the finish. In addition to its rich flavor and vivid color, the oil from this highly priced varietal also boasts low free fatty acids (less than 0.3%) and long shelf life due to the high level of polyphenols.
CP Farms is a family-owned and operated olive & lavender farm located near Lake Nacimiento in the beautiful Central Coast of California. The farm is a labor of love designed to provide you with natural, pesticide-free olive oil and lavender products.
We are proud of all of the products we make here at CP Farms and hope you enjoy using them. We wanted to share a little with you about Olive Oil and how we farm.
Olive Oil Basics. Olive oil is a fat obtained from the olive, a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps. Olive oil is used throughout the world and is often associated with Mediterranean cuisine and diet.
Extra virgin olive oils have an aroma comprised of dried or fresh green herb with hints of apple, tomato, dried mint and honey. On the palate, the taste is fruity with hints of dried herbs followed by a slight chicory or radicchio bitterness and a peppery or “radish heat” and slight nuttiness at the finish. In addition to its rich flavor and vivid color, the oil from this highly priced varietal also boasts low free fatty acids (less than 0.3%) and long shelf life due to the high level of polyphenols.
Olive oils that are very fresh contain the highest level of polyphenols. Polyphenols are phytochemicals, meaning compounds found abundantly in natural plant food sources that have antioxidant properties. There are over 8,000 identified polyphenols found in foods such as tea, wine, chocolates, fruits, vegetables, and extra virgin olive oil,1 just to name a few.
Polyphenols play an important role in maintaining your health and wellness.
Antioxidants as a group help protect the cells in your body from free radical damage, thereby controlling the rate at which you age.
When tasting extra virgin olive oils, look for those that produce a “tickle” at the back of the throat, or even better, result in a cough or two. The more coughs, the fresher and healthier the oil is!
Olive oil is one of the healthiest products you can consume. Olive oil typically has about a 75% monounsaturated fat content which reduces the level of bad cholesterol and increases the level of good cholesterol in your body. Research shows that olive oil, when used in place of saturated fat in a well-balanced diet, may actually reduce the risk of heart disease.
Extra virgin olive oil helps to fight breast cancer. Check out research from Barcelona
Research shows that olive oil can be more easily digested than any other edible fat or oil which explains the lower incidences of gallstones and kidney stones that have been reported in countries where people consumer more olive oil as part of their daily diet.
Olive oils also contain antioxidants, polyphenols and Vitamins A and E, all of which increase longevity. Antioxidants help protect the body from harmful molecules called “free radicals”. Polyphenols help repair the damage to cell membranes fro cigarette smoke, pollution, alcohol and the sun. Vitamin A helps in the formation of bones and teeth and enhances immunities to colds, flu and infections. Vitamin E prevents arteriosclerosis and helps to reduce blood pressure.
Check out this article on 10 benefits of olive oil you may not have known according to bodyandsoul a health and wellness website based out of Australia.
Read about the Benefits of olive oil for the heart, skin and hair from NaturalNews.com
We grow our olives sustainably, without the use of pesticides or synthetic fertilizers. Irrigation is done through a drip system, which saves water and electricity.
Our olives are milled within hours of the harvest. When the olives arrive at the mill they are dumped into a hopper and carried up a conveyor best where they are washed on their way to the mill. The mill grinds them into a paste, pits and all. This paste then enters the malaxer, where it is stirred for around half an hour to allow the olive oil molecules to begin to agglomerate. The paste then enters a horizontal decanter where it is spun at high speeds to separate the oil from the pomace (bits olive, meat, skin and pit) and water. Finally, it enters a vertical separator where any remaining impurities are removed. Heat or chemicals are never added and the olives are only processed once, meaning the oil can be called “first cold pressed” (olives are rarely actually “pressed” anymore, although use of the term continues). The entire process, from bitter olive to extra virgin olive oil, takes less than a couple hours. The oil can be used immediately as “Olio Nuevo.” The rest is stored in tanks where suspended particles settle out while the initial bitterness recedes and new flavors begin to emerge.
Olive oil lasts for years if stored properly. Olive oil starts out strong and mellows with age. This can mean the emergence of new flavors, or, if stored improperly, going rancid. Olive oil sitting on grocery store shelf is exposed to constant light, which can break it down and turn the oil somewhat orange. Heat also breaks oil down. We recommend that you store your oil in a kitchen cupboard rather than on the table or near the stove. If you do want to leave it out a dark bottle offers more protection than a clear bottle.
We have our own FDA approved bottling facility on site as of our 2015 harvest. This has allowed us to do our own bottling with our own “style” rather than someone else’s. We now offer screw tops instead of pesky corks (that break) and wax seals that keep the oil fresher. We use inert gas when we bottle which takes any air out of the bottle, so our EVOO stays fresh longer. We also are able to choose our own style and size of bottles. We are licensed and inspected by the FDA for our clean room as quality is of utmost importance to us.
Polyphenols play an important role in maintaining your health and wellness.
Antioxidants as a group help protect the cells in your body from free radical damage, thereby controlling the rate at which you age.
When tasting extra virgin olive oils, look for those that produce a “tickle” at the back of the throat, or even better, result in a cough or two. The more coughs, the fresher and healthier the oil is!
Olive oil is one of the healthiest products you can consume. Olive oil typically has about a 75% monounsaturated fat content which reduces the level of bad cholesterol and increases the level of good cholesterol in your body. Research shows that olive oil, when used in place of saturated fat in a well-balanced diet, may actually reduce the risk of heart disease.
Extra virgin olive oil helps to fight breast cancer. Check out research from Barcelona
Research shows that olive oil can be more easily digested than any other edible fat or oil which explains the lower incidences of gallstones and kidney stones that have been reported in countries where people consumer more olive oil as part of their daily diet.
Olive oils also contain antioxidants, polyphenols and Vitamins A and E, all of which increase longevity. Antioxidants help protect the body from harmful molecules called “free radicals”. Polyphenols help repair the damage to cell membranes fro cigarette smoke, pollution, alcohol and the sun. Vitamin A helps in the formation of bones and teeth and enhances immunities to colds, flu and infections. Vitamin E prevents arteriosclerosis and helps to reduce blood pressure.
Check out this article on 10 benefits of olive oil you may not have known according to bodyandsoul a health and wellness website based out of Australia.
Read about the Benefits of olive oil for the heart, skin and hair from NaturalNews.com
We grow our olives sustainably, without the use of pesticides or synthetic fertilizers. Irrigation is done through a drip system, which saves water and electricity.
Our olives are milled within hours of the harvest. When the olives arrive at the mill they are dumped into a hopper and carried up a conveyor best where they are washed on their way to the mill. The mill grinds them into a paste, pits and all. This paste then enters the malaxer, where it is stirred for around half an hour to allow the olive oil molecules to begin to agglomerate. The paste then enters a horizontal decanter where it is spun at high speeds to separate the oil from the pomace (bits olive, meat, skin and pit) and water. Finally, it enters a vertical separator where any remaining impurities are removed. Heat or chemicals are never added and the olives are only processed once, meaning the oil can be called “first cold pressed” (olives are rarely actually “pressed” anymore, although use of the term continues). The entire process, from bitter olive to extra virgin olive oil, takes less than a couple hours. The oil can be used immediately as “Olio Nuevo.” The rest is stored in tanks where suspended particles settle out while the initial bitterness recedes and new flavors begin to emerge.
Olive oil lasts for years if stored properly. Olive oil starts out strong and mellows with age. This can mean the emergence of new flavors, or, if stored improperly, going rancid. Olive oil sitting on grocery store shelf is exposed to constant light, which can break it down and turn the oil somewhat orange. Heat also breaks oil down. We recommend that you store your oil in a kitchen cupboard rather than on the table or near the stove. If you do want to leave it out a dark bottle offers more protection than a clear bottle.
We have our own FDA approved bottling facility on site as of our 2015 harvest. This has allowed us to do our own bottling with our own “style” rather than someone else’s. We now offer screw tops instead of pesky corks (that break) and wax seals that keep the oil fresher. We use inert gas when we bottle which takes any air out of the bottle, so our EVOO stays fresh longer. We also are able to choose our own style and size of bottles. We are licensed and inspected by the FDA for our clean room as quality is of utmost importance to us.
We are a part of a new organization of Olive Oil producers of the Central Coast.
CCEV ~ Central Coast Extra Virgin
The association is made up of ten olive oil producers from California’s Central Coast who are focused on delivering the highest quality Extra Virgin Olive Oil (EVOO) to consumers. Our goal is to implement rigid quality control standards for members and commit to developing the market for central coast olive oils to ensure the highest quality product is delivered to consumers.
The association (ccextravirgin.com) will make their debut at the Flavors of SLO event on May 4th, 2019 benefiting the United Way of San Luis Obispo.
CCEV ~ Central Coast Extra Virgin
The association is made up of ten olive oil producers from California’s Central Coast who are focused on delivering the highest quality Extra Virgin Olive Oil (EVOO) to consumers. Our goal is to implement rigid quality control standards for members and commit to developing the market for central coast olive oils to ensure the highest quality product is delivered to consumers.
The association (ccextravirgin.com) will make their debut at the Flavors of SLO event on May 4th, 2019 benefiting the United Way of San Luis Obispo.
As always, we welcome phone orders or orders via email and are always available to answer any questions or receive comments. Call us at: 805-226-9528 or email us directly at contactus@cpfarmsinc.com