When you’ve got olives, why limit yourself to oil?
While most of the California table olive crop is processed at two major canners, some smaller operations grow and process their own table olives in addition to pressing oil.
For example, West Coast Products and Olinda Brand Olives & Olive Oil company grows 88 acres of olives in Corning, then processes its own olives in Orland, said company spokesperson Dianne Needham.
Unlike the California black olives, these specialty olives are treated like Greek-style olives – fermented without exposure to caustic chemicals such as lye. The company packs more than 1,000 tons of Sevillano table olives annually, Needham said.
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“The olives are only fermented in natural brine for natural curing – no lye or any other chemicals,” Needham said.
Now is olive season and it looks like a flavorful crop. (For more on the California olive harvest and more recipes, click here.)
Olives’ sweet side is seen in this olive oil cake recipe from chef Ryan Jackson of School House Restaurant in Sager. He tops it with candied California green olives. Baked in individual sizes, these golden cakes make a pretty dessert sure to spur after-dinner conversation.