The United Steaks

From Contra Costa Times:

Pressing olive oil is one of the most ancient activities known to mankind; one thinks immediately of Greece, Italy or Spain. But, increasingly, California is moving to the fore with artisanal oils noted for their flavors, freshness and designer price tags.

Olive oil is nothing new in California, nor is this the oil’s first brush with stardom. Olive trees were first planted in California about 200 years ago by Spanish priests. Ever since, as Judith M. Taylor relates in her book, “The Olive in California: History of an Immigrant Tree,” the interest and the money have seesawed back and forth between olive oil and table olives.

A hot commodity in the 19th century, olive oil took a back seat to whole olives for much of the 20th century because of shifting consumer taste and competition from cheaper imports. Now California olive oil is in the spotlight again, gaining the respect that eludes California table olives.

About 300 artisan growers and producers are involved in California’s olive oil trade.