Learn the Secrets & Win Some!
We first discovered Pasolivio when we were vacationing in the Paso Robles Wine Region of Central California. We brought it back to our MCP Kitchen and have been obsessed with it ever since.
Handcrafted on a 45 acre family orchard, the olive oil is sustainably farmed; during harvest season, the olives are hand-picked and pressed within hours, and you can absolutely taste it. It’s our olive oil of choice, and we use it in everything can from our Mahi Mahi Ceviche to our Sweet Pea Soup.
If you’re in the area, go check them out — you can even watch them at work!. But for those of us stuck at our desks on the East Coast, we have a culinary Q&A for you below. Close your eyes and pretend you’re there. We do it all the time!
For more information: www.pasolivo.com
Q&A with Joeli Yaguda, Pasolivio Creator and Head Honcho.
Q: How did Pasolivio come to life?
A: About twenty years ago, in the part of California where we are located, everyone was putting in grapes everywhere and starting vineyards, and we realized that where grapes grow, olives grow too. So we decided to try it. We ended up planting 600 trees and now we have roughly 45 acres and 6000 trees!
Q: What should we be looking for when I taste olive oil?
A: Fruitiness, bitterness and pungency are the three positive attributes of fresh olive oil. Oils don’t have to have all three, and the attributes they do have should be balanced. Pasolivo’s oils are big and bold, so they’re a good example of fruity, bitter and pungent (peppery) oils.
Q: What causes it to go bad?
A: Light is very damaging to olive oil, as is heat. Oil can become defective from poor handling or processing of the fruit or from poor storage after bottling. Unlike wine, olive oil does not get better with age. It starts out at its most intense, and then softens over time until it finally turns. Your best bet is to keep your oil in a cool, dark place (and tin is an excellent choice for protection!)
Q: How long does olive oil keep and how should it be stored?
A: Olive oil may keep up to two years but it is usually best when used within 18 months. Keep olive oil stored in a cool, dark place in tightly sealed containers.
What’s your favorite Olive Oil recipe? Super simple: Toast Ciabatta bread on both sides. Spread nutella onto the bread then drizzle it with Pasolovia. Sprinkle with sea-salt. Done. So simple. So delicious.
Q: Do you ever use it for anything apart from food prep?
A: I do. My daughter has very curly hair and we make a concoction of salt, sugar and olive oil, and we do a sculp scrub once a month. It’s very gentle but it’s a really nice way to get your skin and scalp polished and for those with curly hair it helps create great curls!
