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Penna Olives Blog

  • Fresh Olive Update 2016

    This year’s olive crop is lighter than 2015, but we have a good crop. We will be offering, Sevillano, Manzanillo, and Luques. We will also be offering California Kalamon this year!! We anticipate the prices being the same as last year, because we don’t know the availability of labor and cost of harvesting.

    Look for the website to open up for fresh olive purchases, tentatively, Friday, September 2nd 2016

    Please bear with us; we are working on a new website to make the ordering process easier for you and smooth out glitches that we have had in the past.

    Everyone here at M&CP Farms is looking forward to supply you with the best quality olives, which our orchard has historically produced.

    We look forward to another wonderful olive harvest!!

  • Wasteful Spending on a New Level

    Did you read the article a few months back about the US Government sending financial aid to Morocco to help boost their economy and increase olive production? Many California Olive growers were struggling to survive long before the economy turned upside down. We have to ask ourselves “why would our Government send aid to a foreign country that is one of our biggest competitors?”

    How is it that our government did not realize we have a revenue stream from California Olives when according to the Western Farm Press, California boosts the economy by almost $500 Million ($500,000,000.00) and here are the facts:

    • 3,555 jobs are created by ripe olive growers as a result of their business activities and spending in a variety of farming and non-farming sectors.
    • Nearly $14.7 million in tax revenue and other business licenses and fees are generated from the economic activity created by ripe olive growers.
    • California’s ripe olive growers have a significant impact on the state’s economy, yielding nearly $493.6 million in annual economic activity – or nearly $1.4 million dollars each day of the year.

    They added that data came from sources such as the Census of Agriculture; U.S. Department of Agriculture; California Department of Food and Agriculture’s California Agricultural Production Statistics 2010-2011; and, University of California Cooperative Extension’s Sample Costs to Establish and Produce Table Olives.

    Patrick Fine, who oversees such agreements as Millennium’s vice president of compact operations, said he does not believe that the investment in Morocco will harm California producers.  Read more. It sure wont help it now will it. If these poor rural communities have a crop they need a place to sell it, right? They will either sell it locally or export it. Either way it is bound to affect our local olive farmers and not in a positive way.

    “I sympathize with the point of view of the California olive growers,” Fine said, adding that Millennium did research to determine whether the compact with Morocco would adversely affect growers here and found that California table olives were meeting only 50 percent of U.S. demand, and local olive oil only 2 percent. “We never want (Millennium’s) investments to compete with America.” Read more.

    So if California was only meeting 50% of the demand, why did we invest in a foreign country? Wouldn’t it have been better spent in California were we have strict rules, regulations and laws governing the production and processing? These same rules, regulations and laws to not apply to fruit and vegetables that are imported.

    Maybe it is time we start trending back to buying US products, Local Products putting the wind back in the sails of our economy.

  • The Health Benefits of Olives

    There’s nothing that tastes quite like a fresh gourmet olive. But these days, tasting delicious isn’t always enough for food lovers. Trends in health and nutrition have highlighted those foods that offer great flavor without putting too much added stress on the body. We are proud of the fact that olives fall into this increasingly desirable category.

    Some are confused about what they have been told in the past, that olives are a high fat food. But these days, people are looking beyond simple nutritional facts. Instead of focusing on total fat content, nutritionists are looking at what type of fat a food contains. Olives happen to contain mostly monounsaturated fat in the form of oleic acid, which is actually shown to reduce bad cholesterol, an important factor in the prevention of cardiovascular disease. Furthermore, monounsaturated fats have been shown to help manage blood pressure levels. See, not all fat is bad.

    More important than the fat content of olives, however, are the phytonutrients they contain. These chemicals protect plants from various biological threats, and in turn protect us when we consume them. They provide benefits all over the human body.

    Two important benefits of phytonutrients should be noted. First, they serve as antioxidants, reducing oxidative stress that damages cells. Some antioxidants are found exclusively in olives, and their levels vary at different stages of the olive maturation process. Second, phytonutrients provide anti-inflammatory benefits, acting as natural anti-histamines, and having other effects as well.

    By preventing oxidative stress and reducing inflammation, the phytonutrients in olives can help to ward off cancer, as those two conditions can be a contributing factor to its development. Antioxidant phytonutrients also help to protect DNA.

    You can see why dieters and nutritionists all over have given the olive the lauded designation of “superfood”. As part of a healthy diet, fresh gourmet green and black olives can lead to a healthier, happier life without sacrificing rich, delicious flavor.

  • Fresh Olive Update 2015

    We are pleased to announce, starting August 28th, 2015 after 5 pm, fresh olives will be available on our website. Olive sizes will be a bit smaller due to the drought here in California. There is a good crop and the quality is excellent, although smaller size. It has always been our policy to ship our customers fresh olives, with the highest quality. Due to labor issues, there could be a delay of up to 1 week to get fresh quality fruit out. We anticipate, 2 weeks after Sevellano olives, we will open up the website for Manzanillo and Lucques olives.

  • Couscous and Spring Peas, Olive Flavored

    This recipe is from one of our Foodies, Darlene States Mutolo.

    In saucepan add chicken broth and Penna Dirty Martini Mix. Bring to a boil and add couscous. Cover for about 10 minutes until liquid is absorbed. Add peas, Crema Verde , salt and pepper. Top with shaved cheese and crushed red pepper.

    This is a versatile dish that can be served warm or cold.

  • Deviled Eggs with Olive Spreads

    This recipe is from one of our Foodies, Brenda Searle.

    Crema verde? Crema negro? I like both – just add to taste with a bit of olive oil or mayo for a new flavor in deviled eggs!

    Jazz up your deviled egg recipe with olives! Super simple! Add Crema Verde or Crema Negra to your yolk filling. Garnish with a slice of a black, purple or green olive. Any of the Penna Olive Spreads would work. Lots of recipe upgrades in a small jar.

    From our “Recipes of the Foodies of GreatOlives” Facebook page.

  • 2015 Olive Bloom

    Olive bloom this year looks good.  The tree in the picture below is heavily loaded with flowers, the ground was covered with fallen olive flower petals.  We hope most mature into nice sized olives. There is a stage we call “June olive drop” in which the tree sheds some of the fruit, after that we can make an educated guess as to how big a crop we have.

    We had a rain/hail storm on April 23rd that had us worried as the olives were right in the middle of their pollination period (about a 2 week time span.) But it looks like a lot of the flowers got pollinated as now you can see tiny olives forming.  Olive trees are pollinated by the wind, not bees or other insects.

  • Stuffed Portobello Mushrooms

    This recipe is from one of our Foodies, Michael Barger.

    First experiment with Crema Verde foodie shipment.

    This is for stuffed baby portobello mushroom appetizers .

    • 1.5 tbsp Penna Crema Verde
    • 1/2 tsp garlic powder
    • 1 tsp Italian seasoning
    • 1 Tbsp unsalted butter
    • 3 baby portobello mushrooms
    • Reggiano cheese
    • Fresh oregano
    • Salt and pepper to taste

    In a small saucepan I added olive oil, Penna Crema Verde, Garlic, Italian seasoning and butter. I brought up to heat and mixed everything together until it became a thick paste.

    Removed from heat, cleaned mushrooms and removed stems. I packed the mushrooms with the mix and added the mushrooms back into the pan. Added a little more olive oil on low heat and a small amount of water and covered to steam for 7-10 minutes.

    Shaved fresh reggiano and topped with fresh oregano.

    They came out amazing. My girlfriend felt the olive taste was strong, personally I love the strong taste. But for further testing I will add sourdough or Panko bread crumbs to bulk up the mixture and throttle down the olive punch.

    This was a first run test but very good and very enjoyable.

    Stuffed Portobello Mushrooms Crema Verda

    From our “Recipes of the Foodies of GreatOlives” Facebook page.

  • Almond prices going up, leads to price increase on Almond Stuffed Olives

    The cost of almonds has gone up significantly. With the drought here in California, supply versus demand has equated to higher prices with no end in sight. Maurice has been searching diligently for a decent price for almonds, but the price keeps going up. We considered dropping this product, but heard from our customers and distributors that this is a very popular product and most customers would still want the product, even if the price went up. We decided to pass the cost on and keep production going for this popular product. We did not increase our profit margin on this product, we just increased the price enough to make sure our profit margin remained the same.

    For our large 16 oz jars, the price increase amounts to 50 cents per jar, or $6.00 per case. For the smaller 9 oz jars, the price increase amounts to 25 cents per jar, or $3.00 per case. That means the almond stuffed olives in the 16 oz. jars will go from $4.75 to $5.25 per jar, for the smaller 9 oz. jars prices will go from $3.35 to $3.60 per jar.

    For bulk stuffed almonds we have inventory that we will continue to sell at current prices. When that runs out,we will have to raise the prices on them also. The price for two five pound bags is now $62.14, with the wholesale price at $40.00. Once existing inventory is exhausted, the prices will have to go up. We estimate that the new prices will probably be about $69.00 for two five pound bags of almond stuffed olives and the wholesale price for the same product will probably be about $44.50. Get them while the price is low!

  • Greek Olive Omelets

    This recipe is from one of our Foodies, Master Chef Richard Campbell.

    I have been making the Greek olive omelets.

    First I beat three eggs. Then I add a splash of Sandeman’s sherry, heavy cream, light pinch of sea salt, and heavy grind of telly cherry black pepper in the beaten eggs. I sit the eggs aside.

    I start by frying kasseri cheese cubes in EVOO, when the cheese starts to brown, I flip the cheese then add chopped salami, capers, chopped garlic, and chopped Olivasecca Olives, Salt Cured Dried Olives. When the cheese if brown on both sides, I pour off most of the EVOO and add a bit of butter. Swirl it around the pan.

    I add the beaten egg mixture and pull and swirl the eggs until they are mostly cooked.

    I add sliced tomatoes and fold onto a plate.

    I finish with lemon squeezed over the top.

    I think that this omelet hits all of my taste areas.

    I will try to get a picture but they usually get eaten before they can be photographed…

    From our “Recipes of the Foodies of GreatOlives” Facebook page.

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