If you live in Dry Creek you have undoubtedly participated in some wine tasting events, but when was your last olive oil tasting?  If you haven’t had the pleasure, you will soon as artisanal oil tastings gain in popularity and new outlets open their doors.  Ninety-nine percent of olive oil bought in the United States is imported.  The tiny one percent made in America is mostly from California.  While the Central Valley is planting as fast as it can, the North Coast is making a name for itself for high-end “boutique” varieties.  Among the largest are McEvoy and DaVero.   Colleen McGlynn, co-owner of DaVero olive oil company, whose first harvest in 1994 yielded 25 gallons of oil, is fond of the saying that, “You plant grapes for your kids and olives for your grandkids.”  Still, this specialty North Coast crop now boasts 150 small-scale growers, outnumbering any other county. 

And while Mary Louise and Tim Bucher, owners of the Dry Creek Olive Company, may be the new kids on the block, their olive orchard was planted so long ago it is already “grandkids’ vintage.”  The Buchers, like most land-owners in the valley, intended to plant grapes on their property but were hindered by neglected tree stumps that filled their hillside.  Closer examination revealed those pesky remnants were olive trees – and not just any olive trees.  They were hardy 120-year-old survivors of a previous Mission site that included diverse varieties.   By contrast, most olive trees in this area have been planted in the last 15 years. 

While the Central Valley is focused on “super-high-density” plantings of 650-900 trees per acre, local growers plant no more than 300 in the same space.  Mary Louise and Tim, having nurtured their own orchard to full production, now focus on helping others renew Heritage orchards as well as offering a nursery of unique varietals and orchard consultation.  If picking olives is not your thing, they supply harvesters to help---or do it for you!

But let’s not forget the oil!  In 2007 the Buchers opened a tasting room to mill and sell their Extra-Virgin Oil varieties and vinegars.  There they offer crushing services using traditional Italian stone or a modern Hammer mill.  Besides their own production, they offer custom milling for other producers with a one-ton minimum charge, in addition to storage and bottling options.  If the five trees you have on your property don’t meet the one-ton requirement, you can still bring your olives in (up to 300 pounds) on any of the three Community Milling Days during harvest season.  The cost of milling is 50 cents per pound and one should know that it takes approximately five pounds of olives to extract ½ a cup of oil.  Your oil, which you can bottle into your own containers if you desire, is combined with other small producers and distributed by weight.  You will be in good company since Dry Creek Olive Company also produces oil for several fine area restaurants who strive to use local products. 

The Dry Creek Olive Company at Timber Crest Farms, 4791 Dry Creek Road, is open Thursday through Monday, noon to 5 PM.  Drop by and say “Hi” and learn how to taste like the professionals.  You might even want to join their Olive Oil Club.  www.drycreekolivecompany.com