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Published by the Paso Robles Press

August 2013 – Paso Robles Olive Festival Guide



Paso Robles Olive Festival Guide – August 2013

Published by the Paso Robles Press

and Present the…

Olive Festival 10th Annual

P a s o

R o b l e s

Saturday, August 17, 2013 — 10:00am to 5:00pm A Downtown Paso Robles Main Street Event

Table of Contents Welcome to the Paso Robles Olive Festival Kid’s Area Mercantile Vendor Directory Festival Map/Vendor Locations Olive Oil Tasting Contest Meet the Judges Olive Festival Industry Mixer Olive Dish Recipe Contest and Entry Form Head-to-Head Chef Cook-off Local Artist Features Olive Festival Feature Sponsor Profiles Did You Know? Fun Facts Must-Try Olive Recipies Meet Olive Festival Committee Olive’s Well That Ends Well

4, 5 8 8 9-12 17 18 19 21 22-23 24 25 26 28-31 32-36 41-43 44 45

This Official program of the Paso Robles Olive Festival is a Publication of the

Published by the Paso Robles Press

August 2013 – Paso Robles Olive Festival Guide


Carnaval Harvested in December 2012, first cold press by Yves and bottled the third week of July 2013 :

Unbelievable Value! It is


Do yourself a favor and head over to the OLEA FARM booth (#109, 110 & 111) for a taste of what is sure to be your new favorite pantry staple. This special addition olive oil was made especially just for the Olive Festival

Only available the day of the Olive Festival

Tasting room open every Saturday & Sunday 10am-4:30pm

2985 Templeton rd. • TEMPLETON,CA, 93465 805-610-2258 WWW.OLEAFARM.COM


Paso Robles Olive Festival Guide – August 2013

Published by the Paso Robles Press

Welcome! Tenth Annual Olive Festival spices up downtown Paso Robles More vendors than ever before!


live purveyors and epicurean fanciers from across the state and region are anticipated at Downtown City Park for what’s now the 10th official year to showcase and celebrate a crop that some say is growing in popularity – not only for its health benefits – but for its varied uses and unique range of applicaitons. The excitement culminates during the 10th annual Paso Robles Olive Festival, slated for Saturday, August, 17, 2013. The event begins with a blessing of the Olive Festival by a Padre of Mission Santa Barbara, which is fitting because the missionaries are those credited with bringing the first olive trees to California. As the festival and olives have caught on in a big way with crowds, organizers said, so have additions that keep hundreds of olive enthusiasts pouring back into the centerpiece of Paso Robles’ downtown. Along with the tried-andtrue crowd pleasers like free olive oil ice cream, olive oil tasting and food demonstrations. Paso Robles Main Street Association Executive

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will stand as “the biggest mill Director Norma Moye said on wheels in the world.” this year’s festival offers more “It’s exciting to see the olive producers than ever olive festival grow,” Moye before. said. “We would like the pubHave you ever wondered lic to come out and help us what really happens in the support the indusolive production protry.” cess? With For the growing curiousexcitement minded, 10th Annual amongst the festival organizers, will feature festivala locally P a s o R o b l e s goers are also made “mill on getting in the olive wheels” amongst mood, so to say, as the the more than 200 vendors daylong festival has expanded ranging from producers to artito attract an estimated 20,000 sans and caterers, what one visitors, many of whom return organizer described as what

Olive Festival

year after year because they have such a great time. With growing interest in the positive health benefits of olives and its many uses, the festival also seems to attract those who perhaps might not know of its many uses, organizers said. Whether made into jams or ice cream, sprinkled on sweet deserts or mixed with fruit extracts for baking, there’s plenty to see – and taste – at this year’s festival. Much of that excitement culminates at olive producer booths such as Olea Farm, where co-owner Clotilde Julien said that the booth has “gotten bigger from the begin-

August 2013 – Paso Robles Olive Festival Guide


Olive Festival 10th Annual

P a s o

R o b l e s

Saturday August 17, 2013 ning.” “Our sales are going up all of the time, so definitely there is something positive about what we’re noticing – and that more people are health-conscious, and that is why olive oil is very popular,” Julien said. For those who haven’t experienced what Julien described as 100 percent virgin olive oil by United States standards, arguably much different and better than its European counterpart that adheres to less stringent standards – they’re in for a real treat. The event is a family affair, said Moye, with plenty of activities in store for the kids. Olive fun for the adults includes olive oil tasting, wine tasting, head-to-head chef competition, beer tasting, art galleries, olive tasting, cooking contest, recipes, gourmet food vendors, olive trees and garden items and of course – the ambiance of Downtown City Park and surrounding businesses. Festival-goers are encouraged to check out downtown’s variety of boutiques, restaurants, clothing and apparel stores, wine tasting rooms and much more. “We still get a lot of compliments on how comfortable and friendly our downtown is,” Moye said.


Pre-Olive Festival Social Mixer Paso Robles Olive Festival activities kick off on Friday, August 16 in the unlimited events tent, west-side downtown city park 11th and Spring for a Pre-Olive Festival Social Mixer from 6 to 8 p.m. The mixer will feature olive-inspired hors d’oeuvres, local wines and an olive-tasting bar from the participants of this year’s Olive Festival. Also, the much anticipated winners of the 2013 Olive Festival Extra Virgin Olive Oil Judging Contest will be announced at the mixer. For more information or to reserve tickets for $25 per person, call Downtown Main Street at 805-238-4103. 10th Annual Paso Robles Olive Festival The Paso Robles Olive Festival commences on Saturday, August 17 from 10 am to 5 p.m. in Downtown City Park and is open to the public for free. Wine tasting is $15. For more information about the festival or the events surrounding downtown, be sure to pick up a flyer at the corner of 12th and Park streets in the downtown central kiosk. You my also visit Main Street’s Web site at or call 805-238-4103.

Paso Robles Olive Festival Guide – August 2013

Downtown City Park Festival opens at 10am Olives, olive oils & more! Blessing of the olive festival 11:00am City Park Bandstand Open Cooking Competition 10:00am (Turn in open cooking contest dishes 9-9:30am) Mount Olive Dancers 12:00 noon, Westside of the Park Head-to-Head chef Cook-off 1:00 - 2:00pm Wine & Beer tasting Pick up an Olive Festival wine glass and taste some of the best local wines and beer. Wine (Beer) Glasses + 6 Drink Tickets $15.00 Additional Drink Tickets $1.00

Kids Area The kids can have a good time at the Kids Zone, which includes crafts and lots of fun for ages 2 to 10 Mercantile The Paso Robles Olive Festival is offering a great variety of memorabilia for you to purchase. Olive Oil Ice Cream Try the Official Olive Oil Ice Cream made by We Olive. It’s free (and tasty) and located in the center of the park, near their booth! GUESS THE OLIVES At downtown stores, guess the number of olives in a jar contest. Win a Prize!

Published by the Paso Robles Press

Published by the Paso Robles Press

August 2013 – Paso Robles Olive Festival Guide


General Information Kids Area If you love the fact that your children can have fun and a learning experience at the same time, then come to the Paso Robles Olive Festival Kids Area. Handson crafts and activities for boys and girls, ages 2 to 10, will be a memorable and fun day. Come and be a part of the fun. 1. Olive wreath making 2. Fish Cup Game 3. Bracelet Making

Mercantile The Paso Robles Olive Festival is offering a great variety of memorabilia for you to take home. Stop by the Paso Robles Main Street Association’s information and merchandise booths for all the goods!

Olive Oil Bottles Olive Festival Trivets T–Shirts (adult)

4. Paper Magic Color Kits

Olive Oil Event Posters

5. My Bug Jar Craft Kits

Olive Oil Bottle Posters

6. Bean bag toss 7. Face painting (Freckles the Clown)

Wine Glasses (black stem)

8. Bubbles 9. Knights Play Prizes will be given out all day, sponsored by Paso Robles Tank


Hellie Blythe


Paso Robles Olive Festival Guide – August 2013

Published by the Paso Robles Press

Vendor Directory Cinco de Mayo Scholarship Cte PO Box 1012, Paso Robles, CA 93447 805-441-0385 Taquitos Booth A An Affair To Remember Catering 936 Moran Ct. Paso Robles, CA 93446 805-610-4076 Greek Salad, Booth B Paso Robles Lions Club 5180 N. River Rd. Paso Robles, CA 93446 805-238-4943 Tri-Tip Sand. Booth C La Marinera PO Box 1672 Atascadero, CA 93423 805-712-8171 Seafood Booth D Hansen Enterprises 3291 Glengary Rd. Santa Ynez, CA 93460 805-688-0631 Aebleskiver/Drinks Booth E Garcia’s Tamales 811 Spring St. #122 Paso Robles, CA 93446 805-674-6110 Carne Asada, Booth F Elly’s Sweet Tooth 523 Forest Ave. Templeton, CA 93465 805-610-5090 Cupcakes/Desserts Booth G Cali Grub Concessions 2210 Villa Ln. Paso Robles CA, 93446 805-748-2965 Fruit Smoothies Booth 201/202

Freedom Kettle Corn 28765 Avenue 22. Madera, CA 93638 559-674-6811 Kettle Corn Booth 203/204/ 205

Central Coast Olive Growers PO Box 1151 Paso Robles, CA 93447 805-238-5866 Info Only Booth 9

Orchard Maid Olive Company 2210 Villa Dr. Paso Robles, CA 93446 805-444-6690 Oil/Ravioli Booth 1

Unlimited Events 3850 Ramada Dr. Paso Robles, CA 93446 805-237-1109 Info Only Booth 18/19/19A

Little Thief Mustard Company 2120 Loleta Ave. Corning, CA 96021 877-330-2190 Pkg. Foods Booth 3

Paso Bamboo Farm & Nursery 5590 N. River Rd. Paso Robles, CA 93446 805-712-1759 Bamboo Trees Booth 20

Moonshadow Grove 8972 Palermo Honcut Hwy Oroville, CA 95966 530-282-9094 Olive Oil Booth 4 Tiber Canyon Ranch 280 W. Ormonde Rd San Luis Obispo, CA 93401 805-781-0827 Olives/Oil Booth 5 Bella Pops (Tiber Cyn.) 280 W. Ormonde Rd San Luis Obispo, CA 93401 805-781-0827 Ice Cream Pops Booth 6 AZAGAR 10 Rossi Cir. #232 Salinas, CA 93907 831-261-4037 Argan Oil Booth 7 Chapparrel Gardens 16422 Morro Road Atascadero, CA 93422 805-703-0829 Vinegars Booth 8

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San Paulo Olive Farm 7550 San Palo Rd. Atascadero, CA 93422 805-471-7972 Olives/Oil Booth 38 Oliva de Vita Olive Oil 255 N. Palm st. Woodlake, CA 93286 559-564-8547 Olive Oil Booth 39 Material Girls 14600 El Monte Rd. Atascadero, CA 93422 805-712-1160 Fiber Art Booth 40

Custom Toe Rings PO Box 720 Paso Robles, CA 93447 805-286-8870 Toe Rings Booth 21

Gardenesque Soap P.O. Box 3172 Paso Robles, CA 93447 805-239-1193 Soap Booth 41

Timitive 9142 Annik Dr. Huntington Beach, CA 92646 714-962-9385 Totes/Backpacks Booth 22

Legacy Olive Co. 77955 Hog Cyn. Rd. San Miguel, CA 93451 805-467-3122 Olives/Oil Booth 42

Youth Works 3150 Park St. Paso Robles, CA 93446 805-461-0111 Wood Necklaces Booth 23/ Sierra d’Oro Olive Oil P.O. Box 766 Oregon House, CA 95962 530-692-2001 Olives/Oil Booth 36 SLO County Worm Farm 5325 Broken Spur Pl. Paso Robles, CA 93446 805-237-7752 info - worms Booth 37

Pasolivo Olive Oil 8530 Vineyard Dr. Paso Robles, CA 93446 805-227-0186 Olives/Oil Booth 45 Lucero California Olive Oil 2120 Loleta Ave. Corning, CA 96021 877-330-2190 Olives/Oil Booth 47/48 Natural Light Soy Candles 1314 Crown Way Paso Robles, CA 93446 805-610-4798 Soy Candles Booth 49

August 2013 – Paso Robles Olive Festival Guide


Vendor Directory Joelle Olive Oil 6286 Covington Way Goleta, CA 93117 805-692-1938 Olives/Oil Booth 50

Nikkol Fletcher Jewelry PO Box 15414 San Luis Obispo, CA 93406 805-458-2814 Jewelry Booth 68

Be A Gourmet PO Box 99676 Emeryville, CA 94662 480-993-6448 Oil/Vinegar Booth 84/85/86

Pomar Ridge Olive Farm 3465 S. El Pomar Rd. Templeton, CA 93465 805-434-5618 Olives/Oil Booth 98

Cheryl Carlsen Designs 714 Glenhaven Pl Nipomo, CA 93444 805-929-5500 Jewelry Booth 51

Jewels by Jackie 1091 Seybolt Ave. Carmarillo, CA 93010 818-624-0019 Jewelry Booth 69

Sciabica Olive Oil 2150 Yosemite Blvd. Modesto, CA 95354 209-577-5067 Olives/Oil Booth 87

SMS Jewelers 1309 Calle Ponderosa Bakersfield, CA 93309 661-472-6020 Jewelry Booth 99

Mt. Olive Co. 3445 Adelaida Rd. Paso Robles, CA 93446 805-286-6396 Olives/Oil Booth 70/71

Olivas de Oro Olive Company 4625 La Panza Rd. Creston, CA 93432 805-227-4223 Olives/Oil Booth 89/89A/90

La Bella Olives 3010 Templeton Rd. Templeton, CA 93465 805-610-0032 Olives/Oil 72/73

Trabia Farms, Inc. 38505 Cherry St. Ste. C Newark, CA 94560 510-745-8180 Olives/Oil Booth 91/92/93

Earl’s Gone Wild BBQ Sauce Booth 74/75/76/ 77

Native Herb & Honey 1882 9th St. Los Osos, CA 93402 760-549-3532 Honey & Herbs Booth 94

California Olive Oil Council 801 Camelia St. #D Berkeley, CA 94710 888-718-9830 Information Booth 53 The Other Brother Company 4490 So. El Pomar Templeton, CA 93465 714-724-9456 Olives/Oil Booth 54 Olive U Olive Oil Co. 21255 Hwy 41 E. Cholame, CA 93461 805-463-2366 Olives/Oil Booth 55/56 Kiler Ridge Olive Farm 1111 Kiler Cyn Rd Paso Robles, CA 93446 805-400-1066 Olives/Oil Booth 59 Big Paw (Olive Oils/Balsamic Vinegars) 1046 Dell Ave. Suite O Campbell, CA 95008 408-464-9048 Oil/Vinegar Booth 60 Oliveto Ranch PO Box 1316 Templeton, CA 93465 650-339-6445 Olives/Oil Booth 67 10

Templeton Olive Oil Co. 6710 El Pomar Dr. Templeton, CA 93465 805-704-5090 Olives/Oil Booth 78/79 Coldani Olive RanchCalivirgin Olive Oil 1806 W. Kettleman Ln. Ste J Lodi, CA 95242 209-334-0527 Olives/Oil Booth 80/81 Treasures of the Sea 1345 Loring St. San Diego, CA 92109 858-204-9383 Jewelry Booth 82/83

Paso Robles Olive Festival Guide – August 2013

Foxdale Farm & The Groves on 41 4455 Highway 41 East Templeton, CA 93465 805-466-1542 Olive Oil Booth 95 Tres Classique 506 S. Main St. #D Ukiah, CA 95482 707-367-0155 Olive Oil/Vinegars Booth 96 Laraneta Olive Oil 2602 Templeton Rd. Templeton, CA 93465 805-434-5090 Olive Oil Booth 97

Kitehawk Farm Olive Oil 4150 Templeton Rd. Atascadero, CA 93422 805-461-0496 Olive Oil Booth 100 Custom Works Swimming Pools/Landscaping 6805 Los Gatos Rd. Atascadero, CA 93422 805-748-1318 Landscape Info Booth 101 Fred Springe Studios 818 Oxen St. Paso Robles, CA 93446 805-252-5614 Furniture/Tiles Booth 102 Fandango Olive Oil



3575 Mustang Springs Rd. Paso Robles, CA 93446 805-238-4456 Olives/Oil Booth 103 Sierra Olive Oil Company P.O. Box 1823 Twain Haute, CA 95383 209-352-0329 Olives/Oil Booth 104 Over a Barrel 261 Nutwood Cir. Paso Robles, CA 93446 805-289-1777 Wood Furniture Booth 105 Published by the Paso Robles Press

Vendor Directory Calabrese Olive Oil 3790 Sky Ridge Dr. Paso Robles, CA 93446 805-239-1045 Olives/Oil Booth 106

Bruni Glass Packaging 4186 Park Rd. Benicia, CA 94510 707-752-6200 Olive Oil Bottles Booth 117

Red Rock Olive Oil 1850 Indiana St. Gridley, CA 95948 530-680-7276 Olive Oil Booth 124

Brock’s Outdoor Furniture 3951 Hollyhock Way San Luis Obispo, CA 93401 805-471-1120 Hand-made Furn. Booth 134A

WINE/ MDSE SALES Booth 107/108

House of Bread 299 Marsh St. San Luis Obispo, CA 93401 805-801-4853 Bread Booth 118

IQMS 2231 Wisteria Ln. Paso Robles, CA 93446 805-221-1122 Sponsor Booth 125

Josh Kimball Photography P.O. Box 4841 Paso Robles, CA 93447 805-540-4594 Photography Booth 135A

Olio Nuevo 6055 Vista Del Paso Paso Robles, CA 93446 805-423-2341 Olives/Oil Booth 119

Brittle Star Candy 1633 Front St. Oceano, CA 93445 559-936-9511 Nut Brittle Booth 126

San Miguel Olive Farm PO Box 776 San Miguel, CA 93451 805-467-1950 Olive Oil/Lotion Booth 135

Tuscali Olive Oil 595 Hollyhock Ln. Templeton, CA 93465 805-238-5866 Olive Oil Booth 120

Wine Cask Creations Booth 127

Coastal Wood Factory 908 Hedgepath Ave. Hacienda Hts., CA 91745 626-922-5729 Wood/bowls/trays Booth 136/137/138

Olea Farm 2985 Templeton Rd. Templeton, CA 93465 805-610-2258 Olives/Oil Booth 109/110/111 Dark Nectar 420 S. Main St. Templeton, CA 93465 805-835-1988 Coffee Beans Booth 112 Happy Acres Goat Milk Prod. Booth 113 Meadow Oaks Farm & Nursery 1845 Lupine Lane Templeton, CA 93465 805-434-2000 Olive TREES Booth 113 We Olive 1400 Railroad #104 Paso Robles, CA 93446 805-238-2900 Title Partner Booth 114/115 Bee Healthy Honey PO Box 233 Piedra, CA 93649 559-618-0964 Honey & Herbs Booth 116

Fusano California Valley Olive Co. 4295 Union Rd. Paso Robles, CA 93446 805-975-5613 Olives Booth 121

Julietta’s Naturals PO Box 1855 Pismo Beach, CA 93448 805-714-3833 Olive Oil Body Products Booth 128 Wine Designs PO Box 1236 Morro Bay, CA 93443 805-459-7783 Painted Glass Booth 130

Dave Coronel Photography 1145 Fletcher Ave. San Luis Obispo, CA 93401 805-459-1216 Photography Booth 122

Bling in a Box 11101 carlow Ct. Rancho Cucamonga, CA 91701 909-919-4503 Pendant Scarves Booth 133

Nan’s Gourmet Foods 1741 Westwood Pl. Pomona, CA 91768 909-622-6928 Oils, pasta, etc. Booth 123

Papa Joe’s Spicy Products 179 Niblick Rd. #201 Paso Robles, CA 93446 805-769-6146 Olives/Spicy Jams Booth 134

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Mike’s Trains & Hobbies P.O. Box 1400 Lompoc, CA 93438 805-588-5180 Birdhouses Booth 139 Mike’s Trains & Hobbies P.O. Box 1400 Lompoc, CA 93438 805-588-5180 Birdhouses Booth 140 Oluv Skin PO B ox 4011 Paso Robles, CA 93446 Sponsor Hosp. Booth

August 2013 – Paso Robles Olive Festival Guide


Vendor Directory WINE: Hold Cuvee Champagne Bar & Bistro Booth 174

Creston Wine Trail Wine & Olive Oil Tasting (805) 238-2321 Booth 188

Kelsey Canyon Vineyards 1947 See Canyon Rd. San Luis Obispo, CA 93405 805-423-4660 Wine Booth 175 Grizzly Republic Booth 176 First Crush Cellars 2975 Limestone Way Paso Robles, CA 93446 805-434-2772 Wine Booth 177 Changala Winery 3770 Willow Crk. Rd. Paso Robles, CA 93446 805-226-9060 Wine Booth 178/179 Christian Lazo Wines 7235 Non Pariel Rd. Paso Robles, CA 93446 805-727-1803 Wine Booth 180/181/182 San Marcos Creek Vineyard 7750 Hway 101 Paso Robles, CA 93446 805-467-9260 Wine Booth 183 Laraneta Olives & Vineyard 2602 Templeton Rd. Templeton, CA 93465 805-434-5090 Wine Booth 184 Barr Estate Wines 6950 Union Rd. Paso Robles, CA 93446 805-286-5835 Wine Booth 185/186/187


Paso Robles Olive Festival Guide – August 2013

Published by the Paso Robles Press

Published by the Paso Robles Press

August 2013 – Paso Robles Olive Festival Guide


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Paso Robles Olive Festival Guide – August 2013


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4671 So. El Pomar, Templeton 805 237-9315 Tasting Room Hours Fri– Sun11-5

August 2013 – Paso Robles Olive Festival Guide



Paso Robles Olive Festival Guide – August 2013

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2013 Olive Festival Vendor Map PINE ST. SIDEWALK




99 100 101 102 103

















12th ST.



Gazebo 55









93 40







106 107 108







89 9
























11th ST.


Horseshoe Pit & BBQ












Trash Bins—Dumpster


204 203

83 82
















Food Court




Kids ’ Foo

d Ve





81 80











183 182







77 76






WINE/BEER MISTING TENT (Wine—Beer Consumption Area)



126 127 128





188 187 186 185 184















SPRING ST. Published by the Paso Robles Press

August 2013 – Paso Robles Olive Festival Guide


Olive Oil Contest Not your ordinary olive oils Judges gather at Olea Farm to determine the 2013 Olive Oil Tasting Contest


hether pungent, bitter or fruity or otherwise – a diversity of local olive oils took center stage in vying to become winners to be announced during the annual Paso Robles Pre-Olive Festival Social Mixer slated on Friday, August 16 from 6 to 8 p.m. in the Unlimited Events tent, westside downtown city park, 11th & Spring Streets. But before the park transforms into a mecca of all-things-olive fanfare with free olive oil and olive product sampling, statewide producers and free olive oil ice cream – a slate of six judges gathered in early August at Olea Farm to sample and judge each olive oil to decide whose olive creations are most tantalizing. Several local businesses entered the contest in different categories including Spanish, blend, Tuscan and Mission, according to organizers. At Olea Farm, the procedure to guarantee that each business had their oil critiqued properly arguably took a little work. Specific olive oils were placed into a sample cup with a corresponding number. Each judge sampled the same oil and noted their critique on a judging slip. The judging lasted about two hours. All the while, volunteers in the pouring room calculated totals. For those in attendance for the event, it was a chance to hear from local experts about the intricacies of olive oil tasting notes and their reactions


to each. Between each round of sipping the olive oil, judges broke off into conservation about the previous round. “The judging is subjective – you may like it and you may not,” Clotilde Julian said. “Some olive oil has bad taste, but it doesn’t mean the olive or the ingredients are bad, it’s just the certain variety of the oil.” There was a plethora of olive varieties entered into the contest, according to one of the organizers. Some of the judges have a special preparation they go through

Paso Robles Olive Festival Guide – August 2013

to ready themselves for judging more more than 50 samples of oil. Victor Roberts – a local winery owner – has his own unique routine. “It’s not what I do, it’s more like what I don’t do,” Hugo said. “I don’t drink or eat anything pungent or spicy. I eat mostly bland things, so my palate will be ready for all the olive oil. This day has been great so far— it’s surprising how different all the oils are.” By the time the evening was winding down, judges finalized

their critiques. Along with the foul, the fair and the future winners – each judge said he or she believed that overall the day was a complete success and that some real productivity was achieved. “I think it went very well; it was a successful day,” said Julie Simon, a judge. “It went great with all the different varieties and taste.” Visitors to the Paso Robles Olive Festival will have all those tastes and more this year. In addition to olives, this years Olive Festival features Culinary Row with food, beer and wine, an olive dish cooking contest and much more. For information, visit www.

Published by the Paso Robles Press

Meet the Judges…

Terry Housinger

Chef Lisa Subject

2012 Paso Robles Olive Festival Olive Oil Tasting Contest Winners

(Cahoots Catering)

SPANISH – Style:

Gold: Templeton Olive Oil Company Silver: Olive U Olive Oil Company Bronze: Olio Nuevo Olive Oil

Julie Simon (Thomas Hill Organics)

Chef Tom Fondaro (Villa Creek)

italian – Style:

Gold: Casa Pau Hana Silver: Owens Creek Olive Oil Bronze: Pasolivo Olive Oil

mission – Style:

Mrs. Hellie Blythe

Melanie Blankenship

Gold: Sierra d’Oro Olive Oil Silver: Berkeley Olive Oil Bronze: Olivas de Oro Olive Oil

greek – Style:

Gold: Pomar Ridge Olive Oil Silver: Bari Olive Oil Bronze: Big Paw Olive Oil


Clotilde Julien

Dr. Brenda Baker (Baker Wine, Grape & Olive Oil Analysis)

Published by the Paso Robles Press

Victor Roberts (Victor Hugo Winery)

Gold: Lucero Olive Oil Silver: Olio Nuevo Olive Oil Bronze: Coldani Ranch Olive Oil

Jacob Mitchell (Hospitality at Wild Horse Winery)

August 2013 – Paso Robles Olive Festival Guide


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1214 Pine St., Paso Robles 805-237-7516

Downtown near the Park Open Every Day - All Day 11:00 am - 9:00 pm


Paso Robles Olive Festival Guide – August 2013



ters of Do



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Pre-festival Social Mixer Olive Industry Mixer

Friday, August 16th will kick off the 10th Annual Paso Robles Olive Festival


aso Robles Main Street’s main event kicks off with an Olive Industry Mixer before the festival. This year’s gathering is in the Unlimited Events tent, westside downtown city park, 11th & Spring Streets, Paso Robles, from 6-8pm on Friday, August 17, 2012. Tickets are $25.00 at the door and the public is welcome. The mixer will feature olive-inspired hors d’oeuvres, local wines and an olive-tasting bar from the participants of this year’s Olive Festival. Also, the much anticipated winners of the Olive Festival Extra Virgin Olive Oil Judging Contest will be announced at the mixer - so come and join us as we recognize the hard work of growers as they receive their medals – just what producers of extra virgin olive oil strive for – to be recognized as having the best “EVOO” possible. The contest honors the special criteria which make olive oil so great – taste, aroma, color, purity,

Photo by Robert Stevenson, courtesy of Downtown Paso Robles Main Street Association.

and method of production. Over twenty growers sent samples to our judging table at Olea Farm in Templeton, CA, and 10 judges awarded gold, silver and bronze medals in four categories: Spanish,

Italian, Mission, and blends. Join us Friday, August 16th for the results of the judging, preliminary samplings, and a fun gathering with the industry’s finest. For more information regard-

ing the mixer or the festival, call the Paso Robles Main Street Association at (805)238-4103 or visit online,

2013 Olive Festival Mixer - Wine Donations Winery J.Lohr Vineyard & Wines

Address 6169 Airport Road, Paso Robles, CA 93446

Phone 239-8900

Website for Program

Justin Winery

11680 Chimney Rock Rd., Paso Robles, CA


Berardo Winery/AJB Vineyards

3280 Township Rd., Templeton, CA


Christian Lazo Wines

249 10th St. #A, San Miguel, CA 93451


River Star Winery Bianchi Winery

7450 Estrella Rd., San Miguel, CA 93451 3380 Branch Rd., Paso Robles, CA 93446

467-0086/467-2887 805-226-9922

Zenaida Winery

1550 W. Hwy 46 West, Paso Robles, CA 93446


Barr Estate Wines

6950 Union Rd., Paso Robles, CA 93446


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August 2013 – Paso Robles Olive Festival Guide


Best Olive Dish Public Recipe Contest

The Olive Festival starts at 10am with the Public Recipe Contest

Olive Dish Contest Winners Tapenade: First Place Mimi Koligian Second Place Karen Elliott Third Place Amy Wilson

Appetizer: First Place Mimi Koligian Second Place Patricia Garcia Third Place Doro Scarcelli

Main Dish: First Place Amy Wilson Second Place Patricia Garcia Third Place Mary Ann Dinsfriend

Dessert: First Place Amy Wilson Second Place Mimi Koligian


his contest is open to the public. ANYONE can enter a dish (or dishes) as long as it has Olive oil or olives in it. Entry forms are available online at Paso Robles Olive Festival’s web site, All entries must be accompanied with their recipe and


entry form. Entries need to be brought to the park gazebo between 9:00 and 9:30am on the day of the festival, Saturday, August 18th. The Paso Robles Fire Station #1 judges the entries and beautiful gift baskets are given to the first, second and third place winners in each of four categories: Olive Tapenade, Olive

Paso Robles Olive Festival Guide – August 2013

Appetizer, Olive Main Dish and Olive Dessert. Following the Public Recipe Contest (around 1:00pm), we get ready for the Head-toHead Chef Cook-Off. The past year’s winner battles for their position against a new local chef for the prestigious “FUSTI.” The Cook-Off winner is awarded our famous

Olive FUSTI to be placed in their restaurant or place of honor until they defend their title the following year. Both contests have become great crowd pleasers, so please plan to participate and join us at this year’s 10th annual Paso Robles Olive Festival.

Published by the Paso Robles Press

the Paso Robles Olive Festival presents. . .

    saturday - august 17, 2013 10 am - 5 pm


entries must be received (at the City Park Gazebo) 9 am - 10 am-no exceptions Share your favorite olive dish with the rest of us, and win an award! Bring your own favorite olive-inspired dish between the hours of 9 am and 10 am on Saturday, August 17, 2013, to the downtown City Park Gazebo in Paso Robles, CA. PRIZES: First, Second and Third place winners receive prize gift baskets.

NO ENTRY FEE PLEASE CHECK ONE (use separate form if entering more than one category) olive appetizer: _____________________________________________________________ olive main dish: _____________________________________________________________ dessert with olives: _________________________________________________________ NAME ______________________________________ PHONE ______________________ ADDRESS _________________________________________________________________ CITY __________________________________ STATE _____ ZIP _________________


I give my permission to publish my name and recipe in the media if I am a winner. I agree to indemnify, defend, waive, release and hold the Paso Robles Main Street Program, and the City of Paso Robles harmless from any and all liability, claims and causes of action for injuries to person or property arising out of or related to this Olive Festival event, specifically including, without limitation, injury or damages to booth and contents, merchandise, employees contractors, guests, customers, invitees, and all other third parties. SIGNATURE _________________________________________DATE ________________________ sent to: Paso Robles Main Street, 835 12th St, Suite D, Paso Robles, CA 93446 fax: 805 238 4029 ph: 805 238 4103

Published by the Paso Robles Press

August 2013 – Paso Robles Olive Festival Guide


Head-to-Head Chef Cook-off Chef Phillip Riccomini

MC of Head to head chef Cook off

Phillip Is the Executive Chef and Culinary Arts Instructor at the Paso Robles Public Schools Culinary Academy, and Cuesta College. Phillip holds three national certifications, Certified Executive Chef, Certified Executive Pastry Chef, and Certified Culinary Educator. He is a graduate of the Culinary Institute of America in Hyde Park, New York. Phillip has over 50 years of experience in food service. Starting at the age of only 13 working in his father’s restaurant as salad prep. He then moved around the business as needed, learning all faucets of the business. His family business expanded from one to three restaurants. Including a Retail Butcher Shop, Bakery, and Full Service Catering.

received his Cal State Teaching Credential. Phillip began at the Paso Robles Public Schools Culinary Academy in October , 1998. He wrote and implemented the program and curriculum for the two year program. The inception of the two year program was in January of 1999. Phillip’s desire is to teach his students as much as possible in the field of Culinary Arts. He plans on training each student in all forms of food preparation, as well as Baking, Butchering, and Table Service. and also giving them the skills to cost menus. Students will leave this program with skills and knowledge which will afford them greater employment opportunities.

Phillip came to the central Coast in 1985 taking an Executive Chef position at the San Luis Obispo Golf and Country Club. Two years later he moved to the newly built Park Suite Hotel (now currently Embassy Suites), as the Executive Sous Chef. A few years later he moved into the consulting, sales and marketing. Phillip also

Phillips students have won several national competitions which afforded students full scholarships to the most prestigious culinary schools in America.

Chef Alex Martin

Last year’s defending winner

a two time Pinot and Paella Cook-off winner and recently competed in the 2009 Confrerie de la Chaine des Rotisseurs Regional Juenes Commis Competition where he placed second. Alex won the 2012 Olive Festival Head to Head Cookoff in a iron chef style competition. Inspiration is brought to him every day by local farmers, winemakers, and guest chefs from around the world. When not busy in the kitchen Alex loves to travel, snowboard, golf, and just enjoy life.

Chef Alex Martin started Crush Catering in October 2011. Alex’s passion for food started in High School where he had the chance to attend the Paso Robles Culinary Academy; where he worked with C.E.C Phillip Riccomini. That inspired him to attend the C.S.C.A Le Cordon Bleu in Pasadena, California. He also gained valuable experience while working for Wolfgang Puck Catering Co. and at Traxx Restaurant located at the Historic Union Station in Downtown L.A. After culinary school Alex returned home to the central coast where he assisted as Sous Chef in the implementation of opening Matthew’s at the Airport alongside C.E.C. Matthew Riley. After 2 years at Matthew’s, Alex was presented with the opportunity to open Panolivo Restaurant in San Luis Obispo as Executive Chef. Alex always had an eye for baking and pastries, but never dived deep into it, but when working at Artisan Restaurant with Chef Chris Kobayashi, the challenge arose. Alex wanted to be a well rounded chef; and becoming Pastry Chef at Artisan was an amazing opportunity. Alex later went on to perfect his skills at Justin Vineyards & Winery as Sous Chef. Alex is also


Paso Robles Olive Festival Guide – August 2013

Jeffry’s Catering (805) 221-5117 407 Crocker Street. #B Templeton

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Olive Festival Artists Hellie Blythe

Laure F. Carlisle

local artist

local artist

Hellie Blythe spent all of her childhood, teen years, and adulthood creating things two and three dimensional, and has sauntered into the forth dimension to write several books. Hellie is the youngest of three children raised by their parents on a farm and at the ocean during World War II. Her education was long, serious, and excellent, encompassing arts, math, histories, languages, philosophies, agronomy, trapeze work, boat handling, cartography, hunting, shooting, stalking and fishing. She is aquainted with metal-working, glass torchwork, glass blowing, and can play “Happy Birthday” in Japanese on the violin. She recently retired from set and scene painting for Pioneer Players’ stage productions. Swinging from and dangling on ladders is precarious for old bones. Every year Hellie travels to Limoux, France to study art. Hellie’s most serious dilemma is a lack of time to accomplish everything she would like to create. There are never less than 6 paintings in various stages of development haunting her studio. Hellie and her husband have been married over 60 years. 50+ have been spent here near Paso Robles, raising their own 4 children, 4 grandchildren, and one great grandson.

Laure F. Carlisle, our talented local artist, has developed our beautiful event posters for the last three years. Her painting of olive oil bottles and surrounding designs earned high remarks. The artwork will be featured on the cover of this Official Olive Festival Guide. Laure was born in San Diego and now resides in Paso Robles, California. She received a BA and MA in art from San Diego State University. She holds a lifetime California teaching credential and taught high school art for 16 years. She has also taught classes for museums, art associations and adult education. Laure’s work has included wood sculpture, jewelry, titanium clocks and weathervanes, handmade and whimsically painted furniture, pastels and corporate art collections and her art has crossed international borders. Her extensive range of style provides something for everyone, but the unifying factor in Laure’s work is her use of vibrant color. Laure is currently working in watercolors, mixed media and computer drawing. Her designs have been licensed for use on a wide variety of products including fabric, gift bags, wrapping tissue, notebook covers, dinnerware, garden flags and “learn to paint” kits. Laure is one of the founding artists of Studios on the Park, and is currently president of the Central Coast Watercolor Society. People can watch Laure paint and view her art at her studio room on Pine Street at Studios on the Park, in Paso Robles.

Laure F. Carlisle Designs (805) 286-2432 Published by the Paso Robles Press

August 2013 – Paso Robles Olive Festival Guide


Santa Margarita man invents new tree Western Weeping Fruitless Olive tree was custom made for the Central Coast

Creig P. Sherburne Atascadero News


lair Shurtleff has done what few North County residents has. He invented a tree. And it’s not just any tree. Its inventor said it’s a tree chalk-full of benefits and precious few detractors. Called the Western Weeping Fruitless Olive, it’s exactly what it sounds like: an olive tree that bears no fruit but grows in a pattern similar to that of the weeping willow. Shurtleff said that since it bears no fruit, it makes no mess. Additionally, the leaves stay on the limbs year round and resist falling off even in 70 mph winds. He said that for some reason, deer don’t eat it. “So this is a showy, beautiful tree that’s fruitless,” Shurtleff said. “It grows up then begins growing down again, like a fountain.” 26

He said that the tree is more than two decades in the making, and was inspired by trips to a shopping mall as a youth. “There was an outdoor shopping mall with olive trees planted,” he said. “The fruit would drop and people would slip.” Shurtleff was a Cal Poly landscape horticulture student, but had trouble graduating. The problem, he said, was that there were always more interesting classes he wanted to take. “I just kept taking more and more courses,” he said with a laugh. “I wanted to be able to landscape, grow, build greenhouses — just everything with horticulture. There was just so much to learn about plants.” He took all that knowledge and began collecting olive trees from all over the world. Friends would bring samples back with them from vacations, he’d go on olive tree trips and a massive collection was planted in a small

Paso Robles Olive Festival Guide – August 2013

ranch within Santa Margarita Ranch. The idea, when creating a new tree, Shurtleff said, is not to genetically modify it — he’s vehemently against genetically modified anything, he said — but to encourage naturally occurring mutations. He said apple growers are an excellent example of this. Growers wait and wait for a new, freak apple that’s larger and sweeter. Sometimes that apple shows up and it’s bred into a new product. That’s how it went with the weeping olive. “We had a huge windstorm and all the other trees broke, leaving this one shining up,” he said. He patented it in 2012 and is now working on selling the tree first throughout the Central Coast. “I love when people say ‘oh, this is a Central Coast product,’” Shurtleff said. “I’ve been in this county for 40 years. It’s grown, but it’s Published by the Paso Robles Press

Olive Festival Feature

grown with style.” To begin with, it’s for sale at Growing Grounds farm in San Luis Obispo, the tree is available to wholesalers and the public, though only to the public on the third Tuesday of each month from 11 a.m. to 4 p.m. But the public can also head to Moore’s Western Garden Center, Bay Laurel Garden Center, Miners Ace Hardware Nursery, The Tree Man or The Educated Gardener to pick up a tree. Plants in a one-gallon container are $14, but larger sizes are available. Because the tree is drought-resistant, sheds no fruit and very few leaves, but grows large and won’t get eaten by deer — not to mention that it’s beautiful, with 10-foot weeping boughs — Shurtleff said it’s sure to be a hit on the Central Coast with its Mediterranean climate. “I’m the eternal optimist,” Shurtleff said. “The money thing never matters. I just like doing my projects.” For more information on the tree, go to Published by the Paso Robles Press

August 2013 – Paso Robles Olive Festival Guide


Festival Sponsors We Olive

Paso Robles 1311 Park Street (805) 239-7667 San Luis Obispo 958 Higuera Street (805) 595-1376 Fresno 716 West Shaw Avenue (Fig Garden Village) (559) 320-0370 El Dorado Hills 1000 White Rock Rd., Ste 300 (916) 933-1650 Ventura 294 E. Main Street (805) 648-6166 Long Beach 4725 E. 2nd Street, Ste C (562) 433-8000 Walnut Creek 1364 N. Main Street (925) 280-4574

DeeDee and Gary Brown founded We Olive in October of 2003 in the city of Paso Robles CA. Their idea was to create a fun environment to come enjoy the varied olive oils from around the region. The store was met with great success and is still going strong today with 11 locations around the state of California. In 2004 in order to promote the growing presence of olive oil growers in the area, 28

DeeDee and Gary thought it would be fun to have a small festival in the city park and bring all of the different growers into the park along with some local artist and wine and beer makers. The first festival in 2004 was a huge success and is now celebrating its 10th anniversary. DeeDee and Gary are excited to be back with Main Street to help produce and exciting fun festival to celebrate this milestone in the

Paso Robles Olive Festival Guide – August 2013

history of the Olive Festival in Paso Robles. The olive oil industry has grown so much in the past 10 years and this festival is a great way to keep up with the trends in the industry. We Olive 1311 Park Street Paso Robles, CA 93446 (805) 239-7667

La Jolla 1158 Prospect St. 858-551-8250 San Francisco 2379 Chestnut Street (Between Scott and Divisidero) (415) 673-3669 Costa Mesa We Olive & Wine Bar (at the Mix) 3313 Hyland Ave 949-284-0609

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Festival Sponsors

Olivas de Oro Wine Glass Sponsor Our orchards are the foundation for Olivas de Oro. We produce our award winning estate grown olive oil in the Central Coast region. With 140 acres of century old olive trees and 17 acres of super high density plantings we are one of the largest artisan olive oil producers. Olivas de Oro has been producing olive oil since 1999. The Menachos are industry members of the California Olive Oil Council (COOC) and the Central Coast Olive Growers (CCOG). Frank is a member of the COOC tasting panel who certifies extra virgin olive oil through sensory evaluation. Olive oils that are certified extra virgin by the COOC assure the consumer that they are getting a quality product. Our orchard and tasting room is open for visitors Friday through Sunday and by appointment. We enjoy sharing out passion for olive oil and good food. When you visit us you’ll be able to taste our award winning olive oils and specialty farm products. With 4 extra virgin olive oils and 7 fresh pressed flavored olive oils you have a lot to choose from. We also have a line of local vinegars and balsamics, infused salts, and pastas made especially for us to compliment our olive oils. You can also find a selection of our grass fed lamb in the freezer. Olive oil is for pairing with food and we are all about “orchard to table”. Come in and we’ll talk about how to use everything to create healthy easy meals! Or join

us for our Orchard to Table Dinner on September 14th. Guests can become part of our extended family by joining our Adopt A Tree Olive Oil Tree Club. Club members receive a picture of their tree and orchard map pointing out its location. They receive 3 shipments throughout the year including our Olio Nuevo olive oil that is only available to members. Our 3 bedroom guest house is available for short stays. See what ranch life is like and use it as a base to explore nearby wineries and activities. We also offer private labeling, orchard installation, maintenance, harvesting, milling and bottling.

Olivas de oro 4625 La Panza Rd., Creston (866) 556-5483

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August 2013 – Paso Robles Olive Festival Guide


Festival Sponsors IQMS IQMS has been offering Manufacturing Software and ERP Software systems for repetitive, process and discrete manufacturing industries since 1989. Today, IQMS provides leading real-time manufacturing, production monitoring, quality control, supply chain, CRM and eBusiness solutions to the automotive, medical, packaging, consumer goods and other manufacturing markets. The innovative, end-to end ERP software solution, EnterpriseIQ, offers complete functionality and scalable solutions without costly thirdparty requirements. With offices across North

America, Europe and Asia, IQMS’ EnterpriseIQ manufacturing ERP software keeps manufacturers lean, competitive and profitable in eight languages at manufacturing companies around the world.

Paso Robles Press The Paso Robles Press is published every Tuesday and Friday, and is available by paid subscription and is distributed to rack locations in Paso Robles, Templeton, Atascadero, Shandon and Bradley. As a twice weekly newspaper, the Paso Robles Press is able to provide the community with local, up-to-date news, as well as inform visitors about the happenings in our beautiful city. We cover all aspects of community interest including: local news, local sports, community calendar, event coverage, announcements, education, local government, classifieds,

real estate, and much more! Paso Robles Press is also available on-line, at www. News stories, classifieds, and contact information is available at the click of a mouse! The Paso Robles Press also the publisher of Realty Connection, VINO, Equine Enthusiast, North County Life and a host of other local publications in support of community events. Visit us online today!

Paso Robles Press (805) 237-6060 www.PasoRoblesPress. com

Couch Potato The knowledgeable and friendly staff at Couch Potato will help you design a space that will make you want to go home, or maybe to go to work. For both home and office, Couch Potato carries a subtle mix of the finest furnishings, accessories and style.The Couch Potato team with over 25 years of experience is available to help and guide you through every phase of your home design and furnishings decisions. ‘ At Couch Potato “we make your house your home” and we do it with the highest levels of creativity, design and professionalism. 30

Paso Robles Olive Festival Guide – August 2013

Couch Potato Home Accents & Furniture 803 13th Street Paso Robles, CA (805) 544-7491 712 Marsh Street San Luis Obispo, CA (805) 544-7491

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Festival Sponsors Wells Fargo & Company Wells Fargo & Company is a diversified financial services company providing banking, insurance, investments, mortgage, and consumer and commercial finance through more than 9,000 stores and more than 12,000 ATMs and the Internet ( across North America and internationally. We’re headquartered in San Francisco, but we’re decentralized so every local Wells Fargo store is a headquarters for satisfying all our customers’ financial needs and helping them succeed financially. One in three households in America does business with Wells Fargo. Wells Fargo has $1.4 tril-

lion in assets and more than 270,000 team members in more than 35 countries across our 80+ businesses. We ranked fourth in assets and first in market value of our stock among our U.S. peers. Among all financial services companies, we ranked first in market value in the U.S. and fourth in the world, as of March 31, 2013. Our vision: “We want to satisfy all our customers’ financial needs and help them succeed financially.” WELLS HOME FARGO MORTGAGE

Travel Paso Robles Alliance The Travel Paso Robles Alliance (TPRA) was founded in 2008 by a group of 19 area hoteliers with the mission to help business, leisure and group travelers discover the Authentic California™ experience of the Central Coast. The alliance offers information for the 1,100 luxury, specialty, value, and budget room choices available to visitors. The organization consists of owners and operators of luxurious resorts and inns, leading brand hotels, quaint bed and breakfasts, motels and budget accommodations.

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For more information on the TPRA, visit www.travelpaso. com or contact (805) 227PASO, Travel Paso Robles

Alliance 1000 Spring Street Paso Robles (805) 227-PASO

Park Cinemas The Park Cinemas is an all THX certified movie theatre in the Central Coast, and owner John Roush is continuing to up the quality of his Paso Robles-based theater. The Park Cinemas has fostered a long and cherished relationship with the Paso Robles community, hosting events and taking part in local fundraisers. “We try to give back to the community as much as we can,” said Roush. “I have owned the theaters in the North County since 1977, and my customers here have been very good to me and I always try to return the favor.” Roush said being part of downtown is a constant

reminder of how much Paso Robles has to offer. “There’s always something going downtown, and Main Street always has something going on,” Roush said. Call 227-2172 for more information or visit www.

Park Cinemas 1100 Pine Street Paso Robles (805) 227-2171

Paso Robles Waste & Recycle Our company got its start in July of 1957 when Victor Gomer, his wife Ida, and his sister Lydia along with her husband Mel Wolf purchased the waste hauler franchise for the City of Paso Robles from Archie Asabez. They inherited their first two employees, Cecil Parish and Willy Cullors, from Archie. Cecil picked up the residential customers while Willy picked up the commercial customers. Victor and his sons Dale and Dennis would work together on the weekends at the landfill. During the week you would find Victor out on a route. Ida and Lydia ran the office. The location of our office is a story in itself. The original

location was just a pay station located at 707 13th Street in the Taylor Motel on the corner of Spring. The office moved in the early 1960’s to 11th street. The new location was right next to Roy’s TV Den and by the City Park. Victor and Ida decided to purchase a building for the office in the mid 1960’s. The building that they bought was the Christian Science Reading Room. The office stayed at this location, 538 12th street, until 1996. The family decided to move the office and the yard to the same location and found the perfect building at 2951 Wallace Drive. This is where our office currently resides.

August 2013 – Paso Robles Olive Festival Guide


Olive Facts A staple of Mediterranean cuisines, olives are most often eaten out of hand, though cooks also use them to flavor everything from pizzas to martinis. Raw olives must be cured before they can be eaten, and the curing medium--usually lye, brine, or salt--affects their flavor and texture. So too does the olive’s degree of ripeness when it’s picked. Green olives are picked while unripe, which makes them denser and more bitter than brown or black olives, which stay on the tree until fully ripened. Olives become bitter if they’re cooked too long, so always add them to hot dishes at the last minute. Here’s a small representation of the many olive varieties throughout the world:

Mission Olive

Arbequina Olive

These are the common black ones that are ubiquitous in supermarkets, pizza parlors, and salad bars. Substitutes: Kalamatas (more flavorful)

These are tiny green Spanish olives with a mild, smoky flavor. They’re hard to find in the U.S. Substitutes: Manzanilla olives (much larger)

Nafplion Olive

Cerignola Olive

These are green, brine-cured Greek olives. They’re somewhat salty. Substitutes: Greek green olives. AKA: Nafphlion, Nafpelion, Naphlion

These Italian olives are very large and have a sweet flavor. Black Cerignolas are softer than green Cerignolas. AKA: Bella di Cerignola

Nicoise Olive

Kalamata Olive

Pronunciation: nee-SWAHZ Notes: A key ingredient in Salade Niçoise, these small purplish-black olives have a distinctive sour flavor. Substitutes: Kalamata (works well in a tapenade) or Gaeta (also works well in a tapenade) AKA: Niçoise olive

You can find these popular Greek black olives in most large supermarkets. They’re salty and very flavorful. Substitutes: Gaeta olive, smaller than a Kalamata; or Amphissa

Sicilian Olive

Manzanilla Olive These green olives are available in most supermarkets. They’re often pitted and stuffed with pimento or garlic. These are the olives that are often put into martinis. Substitutes: Caper berries (These are also used to garnish martinis.)


Paso Robles Olive Festival Guide – August 2013

These are large, green, sour olives that are usually marinated with herbs. They sometimes pitted and stuffed with pimento, garlic, or jalapeño pepper. Substitutes: Manzanillas

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Free Fatty Acidity Peroxide UV Analysis and Polyphenols California Olive Oil Council Certification

Partnering with Dellavalle Laboratory for Water, Soil and Plant Tissue Testing


Chemical Analysis of Wine & Juice Microbial Services CALL:

805-226-8386 SERVING SLO COUNTY & BEYOND Mon-Fri 8am-6pm Brenda J. Baker, Ph.D • TTB Certified • 2921 Union Road, Suite G, Paso Robles

Are You Prepared for the End of Days? Tree Man’s Final Days!

20-50% OFF!! Best Prices for Angelic Customers

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STOP IN AT 2630 RAMADA DR., PASO ROBLES August 2013 – Paso Robles Olive Festival Guide


Olive Facts Olive Oil isn’t just olive oil Wood furniture polish Whip with a teaspoon of Olive oil and a soft rag. Add a bit of vinegar or citrus juice to bulk up the cleaning power, and add a fresh scent. Fingernails Use a bit of Olive oil to moisten cuticles, or mix oil and water and soak your hand before a manicure. Shave Olive oil can provide safe and natural lubricant for a close shave. Rub in an extra teaspoon after washing your body or face once finished. Lip balm Mix Olive oil and melted beeswax in a 1:1 ration, with an essential oil for fragrance and say goodbye to dry and chapped lips. Stop snoring Take a sip of Olive oil before heading to bed. It might lubricate your throat muscles, and stop yourself, or your partner, from snoring. Exfoliate your face and hands Rub your skin with Olive oil, then scrub with sugar or coarse salt and rinse. Free a stuck zipper Use a cotton swab to apply Olive oil to the teeth of a zipper, then gently ease the tab down. Lubricate measuring cups and spoons Rib or spray Olive oil on your measuring tools for easy clean-up of sticky substances like honey, grain mustards and sugar syrups. Shine stainless steel and brass Rub a bit of Olive oil on a clean rag to prevent streaks, corrosion and tarnish. Fix a squeaky door Use a rag or cotton swab to apply Olive oil to the top of a problematic hinge in your home or automobile. Shoe polish Rub down your shoes with just a spray of Olive oil to maintain their shine.


Paso Robles Olive Festival Guide – August 2013

Condition leather Rub Olive oil into worn leather, such as a baseball glove, and let set for 30 minutes, then wipe away any excess. Care for your kitty. Add a teaspoon of Olive oil to you cat’s food to help prevent hairballs, and provide a shiny coat. Easy clean up of garden tools Spritz some Olive oil on your tools to cut down on dirt buildup. Remove paint from your skin Rub on Olive oil onto messy hand and arms (or faces) and allow the oil to soak into the skin for five minutes, then rinse with soap and water. Cure diaper rash Gently wipe on Olive oil to your baby’s bottom to hope with the irritation of diaper rash. As a hair tonic Comb some Olive oil through your hard for the vintage look of pomade without the build-up, or add a bit to wet hair for grungy, but clean look. Treat lice Apply Olive oil to your youngster’s hair, leave on for at least 40 minutes. Shampoo twice, then apply a small amount as a preventative. Cure an earache Very carefully, use a cotton swab to apply Olive oil to the outside ear cavity to help with earaches and excess wax. Remove makeup Dab a bit under your eyes, on your cheeks and forehead, then wipe with warm damp cloth. As you bathe Add a few tablespoons of Olive oil to your running bath water. You’ll be amazed when you towel off. Control hair frizz Comb a bit of Olive oil through dry hair to tame the frizz and flyaways on humid days or in the winter.

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Olive Facts Growth Habits The olive is a hearty evergreen tree with gray-green leaves and small white fragrant flowers in the spring. A young olive tree has smooth gray bark, but as it gets older it gets very gnarled. They have a long life expectancy of well over a hundred years, sometimes thousands, and a grove can be rehabilitated from a period of long neglect. A mature tree can reach a height of 30 feet. They have small leaves with a protective coating and hairy undersides that slows transpiration, enabling them to survive in a hot and dry climate. An olive tree tends to grow dense, thin branches. To produce more fruit, the tree is pruned heavily. They begin to bear fruit between 4 and 8 years old. Climate & Soils Olive trees thrive in mild winters and dry summer subtropical climates, characterized as a Mediterranean climate. They can tolerate a wide range of soil conditions, preferring a neutral to alkaline soil. Well-drained, sandy loams are an excellent soil texture for olive trees, as they are moderately tolerant of drought and flooded conditions are deadly. Southern exposures produce better yields and protect from frost. Olive trees can accommodate steep inclines or terraces, the limiting factor being the feasibility of harvesting. Propagation Worldwide, rooting of cuttings is the most popular method of olive propagation. Due to the ease of rooting, most olives are grown on their own roots, from cuttings, suckers, or ovuli. Traditional olive groves are usually comprised of large trees, scattered at irregular distances from each other, as a result of tree mortality or grafting/rooting to fill in empty spots. More intensive orchards are typically planted at higher densities in organized rows. Olives naturally form large shrubs, with spreading canopies similar to citrus trees. Young trees may be headed to promote initial branching, and shoots below 2.5 to 3’ are removed to allow for mechanical harvest. Pruning cuts are designed to open the canopies to light, increasing the depth of canopy involved in fruiting and discouraging insects. Harvest Most table olives are harvested when they change from green to yellowish-green in color and are firm; this is usually mid-autumn. Oil olives are harvested in late autumn or winter,when the grower feels the ratio of green olive to black is right for his blend of olive oil. As the oil content increases, the olives change color from green to violet to nearly black. Green olives are harvested first. Olives can be hand picked, gathered with a special wooden rake-like tool, brought down by hitting the branches with long poles, or by mechanical means. Traditional hand harvesting is a process that is not only tedious and laborious, but represents the major proportion of the costs of production. Table olives are cleaned and transported to processing plants, where growers are paid based on fruit size, color, and total weight. The fruit are washed and may be stored temporarily before processing. Oil olives are brought to mills where they are crushed whole. Olive Oil Processing After picking, the olives must be processed in less than 24 hours to avoid oxidation. The period is short enough to prevent fermentation but enough to allow the olives to release their oil easily. The milled olives travel to vats in which slowly turning blades mash the olives into a homogenized paste, from which the oil is extracted. The term cold-pressing refers to the fact that the oil is extracted without heating the paste, furthering insuring the purity of the oil. The oil that is expressed is a reddish mixture of the oil and the inherent vegetable water. This is the oil that receives the appellation of “extra-virgin” olive oil. Originally, the oil and water mixture was stored in vats until the oil rose to the top and was skimmed off. Today, the separation is accomplished by pumping the mixture into a centrifuge, which forces them apart and into separate receptacles. OLIVE OIL PACKAGING & LABELING The oil is stored in stainless steel tanks or food-grade plastic totes and drums. It must be racked to eliminate the natural sediment at the bottom of the tanks that could ferment and cause defects in the oil. For bottling, dark-tinted bottles or cans are preferred to keep out light and prevent oxidation. It is also a good practice to include the date that the olives were harvested. Olive oil is a fruit juice that has natural preservatives, but it does have a shelf life. Use olive oils from the current harvest season to ensure freshness. Depending on how the olives were originally handled, stored, and bottled they may be used for up to 2 years after harvest and still meet the criteria for extra virgin olive oils.

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August 2013 – Paso Robles Olive Festival Guide


Olive Facts

Cooking with Olive Oil (From Olive Oil, from Tree to Table, Peggy Knickerbocker, 1997)

Baking with Olive Oil Frying with Olive Oil The use of olive oil in baking dramatically cuts the cholesterol and saturated-fat content of a sweet or bread. It produces lighter tasting baked goods and allows the flavor of the other ingredients to shine. You need less olive oil than other fats in baking. Use the following conversion chart as a general guide for adapting recipes. BUTTER OLIVE OIL 1 teaspoon ¾ teaspoon 1 tablespoon 2 ¼ teaspoons 2 tablespoons 1 ½ tablespoons ¼ cup 3 tablespoons 1/3 cup ¼ cup ½ cup ¼ cup plus 2 tablespoons 2/3 cup ½ cup ¾ cup ½ cup plus 1 tablespoon 1 cup ¾ cup

Olive Oil Tasting at Home The palate can’t remember more than a few oils at a time, so start slow, selecting no more than four or five oils to taste. Keep in mind that extra-virgin olive oils should smell and taste of the fruit from which they are made; they should be fruity, olivey. You might choose a peppery Tuscan oil, a light Ligurian or French oil, a Greek or Spanish oil, perhaps a Californian oil, and possibly even a bulk olive oil for comparison’s sake. Keep in mind some of the descriptive words used by official tasters to describe you own experiences. Pour a little oil into a clean wine glass, cup it between your fingers the way you would a brandy snifter, warming it, then cover the top with your other hand. Swirl it around a few times. Remove your hand and smell the aroma. Then take a tiny sip. Consider the viscosity, how it feels on the roof of your mouth. Suck in air through your teeth so that the flavor is distributed throughout your mouth. Do you like the taste and feel? What flavors are invoked? Are there whispers of almond nuttiness, cucumber, freshly mowed grass, apples, green peppers, or raw artichoke? Try to describe the flavors, then decide if you like them. Before proceeding to the next oil, cleanse your palate with a slice of apple. Bread isn’t appropriate for tasting because yeast slightly changes the true taste of the oil and the texture of bread can obscure oil’s viscosity in your mouth. Try the oils on different foods---slices of boiled potatoes, or celery, perhaps. Determine if an oil enhances your food, or if it is too overpowering on a delicate fish, for example. Might another oil be more or less assertive? Would the olive oil be better on stronger or more subtle foods? Might one oil be so exhilarating that it should only be drizzled on pastas? Is one oil fantastic with bread? Is another best on salads? At the end of the day, if you start to fall in love with olive oil, you will discover you need a few oils in your pantry.


Paso Robles Olive Festival Guide – August 2013

• Use a deep-fat fryer with the thermostat set to 350 to 365 degrees F, or clip a thermometer onto the side of a non-electric pan. • Make sure you fry in oil at least 2 ½ inches deep and heat the oil slowly. • Do not add to many pieces of food to the oil at once, or the temperature of the oil will drop and you won’t get crispy, golden brown results. • If more oil is needed, add it to the hot oil and wait for the temperature to return to the original temperature before proceeding. • Lift food out with the spring-loaded tongs (slotted spoons hold oil). • Salt draws water out of fried food, rendering it soggy; let diners salt their own portions. • Drain fried foods on wire racks placed over paper towels. Foods drained directly on paper towels reabsorb the drained oil. • When you have finished frying, clarify the oil by frying a piece of bread, a strip of lemon peel, or a slice of potato in it. • Once cooled, strain the oil through cheesecloth or a paper coffee filter, then store in a refrigerator. Do not use the same oil more than 3 times, although olive oil experts say that between seven and ten times is safe. This is an exception to the recommendation not to store olive oil in the refrigerator.

How to Store Olive Oil If bought in gallon cans, decant the oil into smaller bottles for easy handling. Red wine bottles are good choices because their dark green color protects the oil from light. Most estate-bottled oils are packaged in tinted glass bottles for this reason. Olive oil can also be stored for short periods in small, disposable plastic water bottles with pull stops. They make for easy measuring and dispensing. Plastic is not a good long-term storage alternative, however, because the oil can absorb its faint but unpleasant properties. Bottles of olive oil should not be refrigerated. Condensation can occur on the lid and drip water back into the oil, which could spoil the oil’s flavor and cause rancidity. Refrigeration also makes the oil cloudy, although it will clarify when it is brought back to room temperature. Oils mellow and change in density as they rest in bulk containers before bottling. Once they are bottled, the flavor can hold or change, and does not improve. They should be used quickly, ideally within a year, or two years at the most. After that, it is downhill.

Published by the Paso Robles Press

Tasting Notes Producer/Booth

Olive Oil/Olives

Tasting Notes

tasting notes Published by the Paso Robles Press

August 2013 – Paso Robles Olive Festival Guide


Tasting Notes Producer/Booth

Olive Oil/Olives

Tasting Notes

tasting notes 38

Paso Robles Olive Festival Guide – August 2013

Published by the Paso Robles Press

Tasting Notes Producer/Booth

Olive Oil/Olives

Tasting Notes

tasting notes Published by the Paso Robles Press

August 2013 – Paso Robles Olive Festival Guide


Tasting Notes Producer/Booth

Olive Oil/Olives

Tasting Notes

tasting notes 40

Paso Robles Olive Festival Guide – August 2013

Published by the Paso Robles Press

Must-try Recipes Barbecued Olive Bread Bruschetta

Makes 2 Loaves From Tuscali Olive Oil Co., Templeton, CA

5 medium tomatoes - finely chopped and drained 1 cup loosely packed fresh basil - finely chopped 3 cloves of garlic - minced 1/2 tsp salt 1/2 tsp freshly ground pepper 1/4 cup Extra Virgin Olive Oil 1/2 lemon - juiced Combine Extra Virgin Olive Oil with salt and pepper, minced garlic and chopped basil. Pour mixture over tomatoes, add lemon juice and mix. Serve over pugliese bread.

Ratatouille with Lamb

1 (4-ounce) can chopped ripe olives 1/2 cup chopped pimento-stuffed olives 3/4 cup grated Colby Jack cheese 1/2 cup plus 4 tbsp grated Parmesan cheese, divided 1/2 stick butter, melted 1 tbsp olive oil 2 cloves garlic, minced 3 drops hot pepper sauce 2 cups biscuit mix (such as Bisquick) 2/3 cup milk 2 tbsp minced fresh parsley Paprika

Preheat grill. In a small bowl, combine ripe and pimentostuffed olives, Colby Jack cheese, ½ cup Parmesan cheese, melted butter, olive oil, garlic and hot pepper sauce; set aside. In a medium bowl, combine biscuit mix, milk, 2 tablespoons of Parmesan cheese and parsley; stir until moist, then press into 2 (9-inch) disposable aluminum pie pans. Top dough with olive mixture. Sprinkle with paprika and remaining 2 tablespoons of Parmesan cheese. Grill bread over indirect heat, covered, for 8-10 minutes, or until crust is golden brown when edge of bread is lifted with a spatula.

Courtesy of the International Olive Oil Council. Serves four.

Ingredients 1 Large onion, slivered 2 tbsp olive oil 2 cloves garlic, minced 1 lb. lamb, cubed salt and black pepper 3 1/4 cups water 2 large potatoes, peeled & sliced into wedges 2 tbsp fresh lemon juice 3 zucchini, sliced into 1/2” pieces 2 large ripe tomatoes, peeled & cut into wedges

Sauté the onion in the olive oil until softened. Add the garlic & cook another minute. Push to one side of the pan. Stir in the meat, sprinkle with salt & pepper, sauté until browned. Add the water, additional salt & pepper & bring to a boil. Reduced heat, cover & simmer for about 1 1/2 hours. Add the potatoes and simmer for about 8 minutes. Additional water may be added if necessary. Add the lemon juice, taste, and adjust seasoning. Arrange the sliced zucchini over the potatoes & steam until tender, about 10 minutes. Serve over rice.

Published by the Paso Robles Press

Pesto Pasta Serves four.

2 cups loosely packed fresh basil leaves 1/4 cup olive oil 1/4 cup freshly grated Parmesan cheese 1/4 cup water 2 tbsp pine nuts or chopped walnuts 1/2 tsp salt 16 oz. linguine, cooked (or pasta of your choice) fresh basil leaves for garnish

In food processor with knife blade or in blender at medium speed, process basil, olive oil, Parmesan cheese, pine nuts (walnuts), and salt with 1/4 cup water until smooth. Toss pesto with cooked pasta; garnish with basil leaves.

August 2013 – Paso Robles Olive Festival Guide


Must-try Recipes Tuna Nicoise Salad Tarragon Dressing Add the following ingredients in a bowl and mix well: 1/8 tsp kosher salt 1/8 tsp black pepper 1/2 tsp chopped garlic, fine 1 egg 2 tsp fresh lemon juice 1 1/2 tbsp Tarragon 1/2 tsp Dijon mustard Add: 1/4 cup extra virgin olive oil in a steady stream while wisking. Add: 1 1/2 Tbls chopped shallots, fine & 2 tsp capers. Season with salt and pepper if needed.

Fair Style - Serves four.

2- 6 oz cans tuna, good quality packed in oil 1/8 - red onion, sliced thin 2 - hard-cooked eggs, diced 1/4 c Nicoise olives. Some chopped, some whole for garnish 2 tsp capers, small, drained 3 - small red potatoes, cooked to fork tender. Chill & cut into 1/2” cubes 4 oz fresh green beans, cooked to your preference & chilled. Cut into 1” lengths 1 - fresh tomato cut into wedges Place tuna with oil into bowl, flake with 2 forks. Add sliced red onion, diced egg, 1/2 of the olives diced, 2 tsp capers and red diced potatoes. Toss together gently. Season with salt and pepper. Place on bed of chopped romaine. Garnish with whole olives, green beans, tomato wedges.

PASOLIVO ORANGES We serve this all the time at the ranch… you can really taste the olive oil, it’s easy, it’s fresh, and it looks beautiful on the table.

Ingredients: – a handful of oranges – a pinch of sugar – freshly ground black pepper – Pasolivo Extra Virgin Olive Oil – a loaf of fresh bread You can also try this with lemons or grapefruit. Tucking basil leaves under the oranges adds even more color.


– Slice the oranges into slices about 1/2 inch thick. Arrange on a large plate or platter. With a fork, press the orange slices to release some of the juice. – Sprinkle just a pinch of sugar over the oranges. – Generously drizzle with oil so that the oranges are covered. – Pepper the oranges. – Cut the bread, and dip it onto the orange slices. You’ll taste the oil, with a hint of fresh citrus.

Paso Robles Olive Festival Guide – August 2013

GREEK SALAD Courtesy of the International Olive Oil Council. Serves four.

3 firm tomatoes, quartered 1 cucumber, peeled & finely sliced 1 onion, peeled and sliced into thin rings 2 small green peppers, sliced into rings 2 tbsp olive oil 2 tbsp vinegar 3 oz. feta cheese, diced 24 black olives 1 tsp parsley, chopped salt & pepper to taste

Lightly toss all ingredients together in a salad bowl. Make a dressing with the oil and vinegar and pour over the salad. Garnish with the diced feta cheese & olives, and sprinkle with parsley. Salt and pepper to taste.

Published by the Paso Robles Press

Pasta puttanesca Olive stuffed chicken with almonds Serves four.

4 boneless chicken breast halves with skin (2 1/4 lb total) 1 cup brine-cured green olives such as picholine, pitted & chopped 2 tbsp unsalted butter 1/4 cup whole almonds with skins 2 tbsp chopped fresh flat-leaf parsley

Cut a 2” long slit in thickest part of each chicken breast. Stuff each with 1 1/2 tsp olives, season with salt & pepper. Heat 1 tbsp butter in a nonstick skillet over moderate heat, then toast almonds, stirring often, until a few shades darker, 5 to 8 min. Transfer to a cutting board to cool (do not clean skillet). Increase heat to moderately high, add chicken skin side down to butter remaining in skillet & sprinkle with remaining olives. Sauté chicken until skins are golden brown, 8 to 10 min. Turn chicken over & cook, covered, over moderate heat until just cooked through, 5 to 7 min. more. While chicken is cooking, chop almonds. Add remaining butter & 3 tbsp water to skillet & heat, stirring, until butter is melted. Stir in almonds, parsley & pepper to taste. Spoon sauce over chicken.

From Paso Robles  Culinary Arts Academy

1 lb. Penne pasta, cooked al dente, cooled 8oz. zucchini, cut 1/4 inch half moons 3 cloves garlic, chopped fine 12 fresh basil leaves, rolled tight & sliced thin 4 fresh Italian tomatoes, peeled, seeded & diced, or 1 small can of pear tomatoes 4 tbsp olive oil 2 tbsp capers 1/3 cup black olives (or your favorite) Juice of one lemon Red pepper flakes, to taste Salt & black pepper, to taste

Saute zucchini, garlic tomato, and capers in olive oil till warm. Toss in olives and cooked Penne pasta. Stir to coat and warm pasta. Season with salt, pepper & red pepper flakes. Serve and top with parmesan cheese.

Fire Roasted Olive Eggplant Dip Muffuletta Sandwich Use a crusty Italian bread of your choice

Combine the following ingredients: 1 jar Giardiniera (marinated vegetables) 12-16 oz jar, rough cut 1 tbsp capers 1 1/2 cups large green pimento-stuffed olives, rough cut 1 1/2 cups Greek olives, rough cut 1/2 cup pepperoncini, rough cut 8 cloves garlic, minced 1 1/2 tsp Italian seasoning 3/4 tsp hot pepper flakes Thin-slice the following ingredients: Sliced Salami, Italian ham, Mortadella, Mozzarella, Provolone. Cut bread in half. Spread vegetable mixture on one side. Fold meats in half, place on garden mix. Add cheese. Wrap in aluminum foil and warm in oven 15-20 minutes until cheese melts.

Published by the Paso Robles Press

From 2011 First Place Appetizer winner Mimi Koligian. Serves 10-12.

1 large or 2 medium eggplant 1-2 red, yellow or white onions, diced 1 cup red and green bell pepper, diced 1/2 cup flat leaf parsley, chopped 1/2 cup black or green olives, sliced 1 lemon, juiced Greek seasoning to taste Char the eggplant on an open flame or BBQ until soft. Allow the eggplant to cool and scoop out the pulp. Meanwhile, sauté the diced onions in olive oil until golden brown. Add bell pepper and continue to sauté until soft. Add parsley and remove from heat. Add several shakes of the Greek seasoning and olives. Mix in the eggplant and the juice of one lemon. Serve dip with crackers.

August 2013 – Paso Robles Olive Festival Guide


Olive Festical Committee Committee & volunteers

Olive Festival 10th Annual

P a s o

Downtown Paso Robles Main Street Association Staff: Norma Moye Susanne Anshen Carolyn Dildine Grace Pucci

R o b l e s

Olive Judging Coordinator:

Nick Canigiula head-to-head cook-off coordinator:

Gary Brown media Coordinator:

Brad Koyak

Gary & DeeDee Brown Ives & Clotilde Julien Nick Canigiula Dale Gustin Jock Hansen Robert Stevenson Maryann Dinsfriend Laure Carlisle Muffy Banks John & Jeannie Bork Steve Cichorsky Ruth Mercurio Denise Dresser Nikki Neuhaus Wendy McBane Frank & Marti Menacho Karen Battaglia Kathy Schultz Bill Reed Jeff Maines Lisa Marrone Greta Hilde Pam Alch Jack Marino Janice Nelson Sylvie Beauregard Margo Lamb Vanessa Rodriguez Brad Koyak Vicki Zekanis Hellie Blythe Sandy Fielder Romi Ramirez John Warren Karen Ng Richard Thiel Christi Rodriquez Ralph Rupe Fran Pritchard Lynne Newhouse Shirley Mankins Carolyn Dildine Sandra Hatch Sheila Haynes Mark Perry Grace Pucci Emilie Platz Carole DeMetri John Hawley Steve Gregory Nick Gilman John Bertoni Jerry Corbaly Joe Friedling Randall Moos John Perry Jeanette Lopez

Thank You! 44

Paso Robles Olive Festival Guide – August 2013

Published by the Paso Robles Press

Olive’s Well that Ends Well! We hope you enjoy a great day today. Thank you for your participation, we hope to see you next year!

The Paso Robles Olive Festival would like to thank its sponsors and volunteers for their hard work and dedication. Head to Head Cook-off Sponsors Idler’s Appliances (Kitchen) Albertson’s (Supplies) Paso Robles Culinary Arts Academy (MC)

FESTIVAL SPONSORS We Olive Travel Paso Robles Alliance Olivas de Oro Unlimited Events Wells Fargo Bank IQMS Paso Robles Tank Mission Community Bank

IN-KIND SPONSORS Paso Robles Waste & Recycle In-House Security Western Janitorial Supply Olea Farm Divine Party Oluv Skin Nature’s Touch Laur Carlisle Designs General Store Paso Robles

Pre-Festival mixer SPONSORS Park Cinemas Couch Potato Wells Fargo Bank Unlimited Events

Media SPONSORS Paso Robles Press KPRL 1230 AM Paso Robles Magazine New Times Westways Magazine SLO County Visitors & Conference Bureau City of Paso Robles North County Access

Looking Ahead… Mark your calendar for Next Year!

4 Pre-Olive Festival Social Mixer: Friday, August 24, 2014 4 11th Annual Paso Robles Olive Festival: Saturday, August 16, 2014 4 Stay tuned at and

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August 2013 – Paso Robles Olive Festival Guide


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PAso Robles Olive Festival guide – August 2013

Olive FestivalAug Aug2013.indd 2013.indd 46 46 OliveFestival

Published by the PAso Robles PRess

8/6/13 1:08 9:30 PM AM 8/5/13




Central Coast Olive Growers Assoc Booth 9



KING CITY Cloud 9 Orchard

the Paso Robles Olive Festival


43 Ranch


Foxdale Farm


Kiler Ridge Olive Farm Kile

Booth 59 Tour 111:00, Tasting 11:00 - 6:00

Kitehawk Farm Booth 100

Ca ny on Rd

La Bella Olives Booth 72 & 73

Ra nc hit a

- G1 8

Counsel Oaks

LLaraneta Olive Oil

SAN MIGUEL Cross Cany on

Booth 97 Open 11:00 - 4:00

Legacy Olive Company any

Rd Tucker Family Farms Terrace Hill Orchards

San Miguel Olive Farm

36 Degrees Olive Oil

Niblick Rd Kiler Ridge Olive Farm

Staggering Hill Olive Company C rest on R d Oliva Hill Farm Neal Springs Rd

Alta Cresta Olive Orchard


Odelay LLC

Pomar Ridge Olive Farm Kite Hawk Farm Rolling JP Ranch S P San Paulo aulo l Oli Olive Farm Farm


Homestead Olive Ranch

Cripple Creek Rd

Three Oaks Ranch Creston Rd Rancho Tuscali La Bella Olives El Pomar Olive OIl Templeton El Pomar Dr Olive Oil Villafran Olive Olive Summerset Ranch The Other Brother Laraneta Tem Olive Co. Olea Farm ple Olive Oil ton Rd Foxdale Farm

Booth 55 & 56 By Appointment


Booth 45 & 46

41E Casa Pau Hana Olive Farm Swan Olive Company


Pomar Ridge Olive Farm

Mardesich Estate

Booth 98 (805) 434-5618 By Appointment

Olio Nuevo

Good Pasture Farm

San Miguel Olive Farm

Olivas de Oro Olive Company La P anza Rd

The Groves on 41


Olive U Olive Oil Company

Canto Sol Olive Oil

Barr Creekside Vineyard, LLC Nature's Remedy Linne Rd

S El Pomar

r rd D eya Vin




Booth 89, 89A & 90 Tours & Gourmet Pizza

Geneseo Rd

Baker Wine Grape Analysis

We Olive

Lotani Farms

Olivas de Oro Olive Company


Berardo Vineyard & Winery Peachy Canyon Rd

Olive U

Adobe Springs

Booth 109, 110 & 111 B Open 10:00 - 4:30 Booth 119 Tastings and Tours by Appointment

Fandango Olive Oil

Adelaida Rd


Rancho El Aguila Olive Ranch

Jardine Rd

Calabrese Cocavin

Olea Farm

Vista Lucia Farms

Olio Nuevo

Airport Rd

Rd arcos San M Almond Hill Vineyard Nacim iento Lake Dr

Chimney Rock Rd

Ho gC an yo nR d

Lak eD r

Solana Farms. Inc.

Estrella Rd

er Rd N Riv

Nac imie nto

Booth 103 Tapas 11:00 - 3:00 Booth 95

G1 8

Jolon Rd

Farms, Inc.

Fandango Olive Oil


Santo Olivo Farms Jolo nR d-

Booth 106

S&G Estate

Booth 135 La Panza Ranch


San Paulo Olive Farm Booth 38 (805) 471-7972

Owl House Olives

The Groves on 41

Booth 95 Cake & Ice Cream 11:00 - 2:00 Rd Orcutt

Buckley Rd


The Other Brother Company Booth 54

Tiber Canyon Ranch


Pric e Ca nyo n Rd



Booth 5

SANTA MARGARITA Tiber Canyon Ranch

Visit us at the Paso Robles Olive Festival


Visit us for Festival Sunday events

Check us out online!

Tuscali Olive Oil

Booth 120

We Olive, LLC Booth 115


August 2013 – Paso Robles Olive Festival Guide



Paso Robles Olive Festival Guide – August 2013

Published by the Paso Robles Press

Olive Festival 2013  

Program for the Paso Robles Olive Festival 2013

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