The history of olive farming in California is believed to have started in the late 18th century. At that time, the Spanish Jesuits brought olive cuttings to the missions in Mexico. As the missionaries gradually spread north into California, so did the olive tree.
Between 1769 and 1823, olive farming flourished at the 21 missions located between San Diego and Sonoma. The variety cultivated from this harvest was named “Mission” and so we have the Mission variety.
In the early 1900s Freda Ehmann invented the ripe olive process while working on her back porch. A few years later she built a factory in Oroville and the California Olive Industry was born.
Welcome to the heart of California Table Olives.
Join Lindsay Olives and Kimberly Killebrew, the Daring Gourmet, as she shows us how to cook up mouth-watering appetizers with flavors that hail from near and far.
A reception, immediately following the demonstration, will feature her recipes along with some very special wines that are the perfect complement.
You will enjoy:
• Pistachio Lemon Cheese Balls with Basil & Olives
• Moroccan Chicken Salad
• Olive & Rosemary Focaccia
• Spanish Deviled Eggs
• Black Olive & Fig Tapenade with Blue Cheese
• Yealands Sauvignon Blanc from New Zealand
• Jean-Luc Colombo Dry Rose from southern France
• Callia Malbec from Argentina