But I thoroughly enjoyed the day, surrounded by olive growers, their delicious products, and some other central coast foodsmiths. Here are a few of my favorites from the festival…
Their olives are maintained using sustainable farming practices; they do not use petrochemical fertilizers, pesticides, or herbicides. And they prefer a “field blend” which means that they harvest their leccino, frantoio, pendolino and coratina olives together and blend them at harvest, picking and crushing them at the same time. And when they aren’t in the olive groves, you’ll find them in their glass-blowing studio.
Before we left Paso, I went to We Olive’s store and used my gift certificate that was part of my prize. I walked out with three different bottles of olive oil, two different bottles of vinegar, some olive oil crackers, and more.
I’ll blog about some of the culinary creations I whip up as I go along. Still I felt that I had missed out on eating olives. So, when we made it home, I dashed out to the market, picked up a few tubs of olives, paired them with crusty bread, a triple crème brie, and goblets of chilled Albariño. What a day!