Oil in the Water
The Umpqua Valley is not only wine country but also home to the largest olive oil producer in the state. Our writer takes a visit — and has a taste.
Story and Photos by Hollye Holbrook
On a scenic and obviously fertile plot of land just outside of the Glide and in an inconspicuous tasting room at the center of it, I found some of the best olive oil i’ve ever tasted.
River Ranch is the largest commercial producer of olive oil in Oregon, and the company’s product is made exclusively from Arbequina and Arbosana olives grown on-site. The two cold- tolerant Spanish varieties are grown solely for the quality of oil they produce.
“You’ll notice a greeny-grass, herbaceous taste and a pungency felt in the back of your throat,” says manager Elaine Smith during a tasting. “That comes from the olive’s extremely high polyphenol levels, which are high in antioxidants, help lower inflammation in the body and have so many other health benefits.”
Besides the health benefits, tasting olive oil is just a fun experience. Here’s how to do it:
First, pour a small amount into a spoon. Hold it to your nose and smell. What do you notice? In my tasting of five different oils, from mild to robust, I noticed notes of fruit, pepper and grass.
Next, put the oil in your mouth. To get air mixed in with it, slurp it “like your mother never wanted you to do at the dinner table,” Smith explains. Swish it around to really coat your whole mouth. Take a few moments and think about what you taste. Then swallow. You might feel a slight burning in the back of your throat. If you have to cough, it’s not a bad thing. That’s the polyphenols at work.
“Color doesn’t indicate the quality of an olive oil or how it will taste,” Elaine notes. “Your mind tells you a green oil tastes better than a yellow one, but it’s completely the variety of olive that gives it the flavor. Our oil is blessed with what’s called a butter finish – there’s no oily residue left in the mouth.”
River Ranch currently has eight acres of trees and is in the process of adding three more. The company is also building an expanded tasting room, a commercial kitchen with seating for 50 and an olive mill, and plans to eventually host events on site.
OLIVE OIL BALSAMIC DIPPING OIL
4 to 5 cloves crushed and minced garlic
2 Tablespoons oregano (or Italian seasoning)
1⁄2 cup River Ranch Olive Oil
1⁄4 cup balsamic vinegar
1⁄4 cup freshly grated parmesan cheese Fresh ground pepper to taste
Serve with crusty bread
SWEET & SAVORY DIPPING OIL
1⁄4 cup finely chopped raw walnuts
2 Tablespoons finely chopped fresh Rosemary 3 Tablespoons honey
COARSE SEA SALT
1⁄2 cup River Ranch Olive Oil Fresh ground pepper to taste Serve with crusty bread or focaccia
Find River Ranch Oregon Olive Oil in local markets and at rr-ooo.com.
