This variety was first developed in California in the late 1780's by the Franciscan Padres in the settlement of the California Missions. Originally brought into lower California from Spain not as a cultivar but for seeds. This variety more than likely developed differently than its parent in Spain to which it can no longer be traced. Although olives were not native to California, it is the closest the State has to its own distinctive or native variety. It has since been exported as a cultivar to Australia and South Africa. An olive oil with a clean and delicate flavor that truly is traditionally Californian. Ideal for food preparation in which the delicate sweet flavor of the olive is needed. The most versatile of olive oils produced in California, it is especially well suited as a substitute for butter. Ideal for all pastry baking.
15.55 oz (460 mL)
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