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Author: pf editor

May 25, 2018April 7, 2023 by pf editor

State of the Grove – Blossom Anomaly

Spectacular weather on the Central Coast from the end of January to the beginning of March, than finally a cold wet March & April has caused tree confusion & chaos in our grove as well. Thank you to The Olive … Continue reading “State of the Grove – Blossom Anomaly” →

Posted in Favorites
April 11, 2018April 11, 2018 by pf editor

Two 2018 Cal State Fair Awards!

Cal State Fair medal results released! Very excited to announced: Silver for Tusci Blend, Robust Bronze for The Field, Medium We hope to again pour sometime during the State Fair dates of July 13-29, 2018 in Sacramento, CA!

Posted in Uncategorized
February 20, 2018April 7, 2023 by pf editor

Our New PFOO Bottling & Laser Room!

Introducing our new storage, bottling, and laser production space. Now we finally have one proper room for everything PFOO!

Posted in Favorites
February 20, 2018February 20, 2018 by pf editor

Release of the Lineup

Finally – rest of the lineup! Tusci (Aluminum laser veneer labeling) Points North (Wood veneer), The Field (Stardard label) SBP (Laser etched bottle) Now up and available in our store.  

Posted in Uncategorized
January 23, 2018January 23, 2018 by pf editor

Shelby’s Blend (SBP) Pre-release

One of our new bottles!  More releases & images to come.  Find out a little about Shelby’s blend at brands-awards/shelbys-blend/.

Posted in Uncategorized
December 5, 2017December 7, 2017 by pf editor

Harvested in the nic of time

With a hard freeze expected tonight, we are so glad to have completed our estate harvest this last weekend – A record ton or 40 gallons, and now begins the certification process for 3 planned blends! 

Posted in Uncategorized
November 4, 2017November 7, 2017 by pf editor

First Harvest – Shelby’s Blend

At Mill on Wheels small batch day at Nature’s Touch nursery in Templeton with our first 311 lbs. of olives (70% Maurino, 25% Taggiasca & 5% Leccino). Wow, 5 gallons of beautiful color, packed with flavor yet delicate. Exactly the … Continue reading “First Harvest – Shelby’s Blend” →

Posted in Uncategorized
October 10, 2017November 7, 2017 by pf editor

Harvest Time Anxieties

A certain amount of anxiety begins to build throughout October & November. Daily groove walks and monitoring from now on to decide for that optimal time to harvest.

Posted in Uncategorized
September 22, 2017November 7, 2017 by pf editor

An Ode Autumn’s Olio Nuovo & End of Season Specials Now Available!

Today we officially marked the Autumnal equinox at exactly 1:02 P.M. PST. From here on out, the days start to get shorter than the nights and temperatures began to drop as we march ever closer to our olive harvest.  So … Continue reading “An Ode Autumn’s Olio Nuovo & End of Season Specials Now Available!” →

Posted in Uncategorized
September 9, 2017September 11, 2017 by pf editor

It’s Like a Blue Ribbon Endeavor

From the Best of CA package that came in the mail a few weeks ago for our Points North Blend. They are as big as Pongo’s Nationals ribbons – and as cool as winning Group in a dog show! Seriously … Continue reading “It’s Like a Blue Ribbon Endeavor” →

Posted in Uncategorized

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Partridge Family Olive Oil

2 weeks ago

Partridge Family Olive Oil
Woohoo, picking day is less than a month away!In the meantime, are you looking for a comforting dish to celebrate the fall harvest? Let this be a go-to which is sure to impress family & friends:🍆🫒EGGPLANT AND OLIVE CAPONATA🍆🫒This simple caponata is a traditional Sicilian sweet-and-sour vegetable relish made with tender cubed eggplant, tangy green olives, celery, onion & bell pepper in a tomato agrodolce (sweet and sour) vinegar and sugar sauce. Ingredients• 1 large eggplant (peeled & cubed)• ½ Cup Extra-virgin olive oil (preferably PF Olive Oil 😊)• 1 yellow onion (about a Cup - chopped)• 1 Cup celery stalks (thinly sliced)• ½ green bell pepper (chopped)• 1 Can of tomato sauce (15 oz)• 1/4 Cup green olives (pitted and chopped)• ¼ Cup white or red wine vinegar• 1 Tablespoon sugar (adjust to taste for the agrodolce sweetness)• ½ teaspoon Salt• Dash of black pepper Preparation Steps1. Prep the Eggplant: Peel and Cut the eggplant into 1-inch cubes.2. Cook the Eggplant: In a large skillet, sauté the cubes in olive oil until golden brown and soft. Set aside to drain on paper towels.3. Sauté the Aromatics: In the same skillet with the leftover olive oil, sauté the chopped onion, celery, and green bell pepper over medium heat until soft.4. Build the Sauce: Add the eggplant back in. Stir in the tomato sauce and green olives. Cook until warm and slightly reduced, about 5 min.5. Add Agrodolce (Sweet and Sour): Mix in the vinegar and sugar, letting it simmer on low heat to meld the sweet and sour flavors, about 15 min or until thick.6. Rest: Remove from heat. Caponata tastes best when allowed to cool or chill, allowing the flavors to deepen. Chill for 4-6 hours. Preparation and Cooking Time: 30 minutesENJOY!!!!! ...

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PFOO History of Posts:

  • Lichen or not, they live among us!
  • Our New PFOO Bottling & Laser Room!
  • State of the Grove – Blossom Anomaly

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