There is more to Paso Robles than wine. Think olive oil. Our hands-down favorite, “flavor infused” olive oils are produced by Pasolivo, a large ranch with a 45 acre orchard, located in the heart of Paso Robles Wine Country. Their eleven different olive varieties, ranging from Spanish to Tuscan, are hand-picked to prevent bruising and cold pressed on the estate. It’s a beautiful drive to their facility where you can taste their olive oils and other delectable offerings. (For maps and directions on your phone or tablet, visit Geo.to/PasolivoOlive.) If you happen to be in the area in November or December you will catch them harvesting and pressing the olives.
Their lemon infused olive oil is not to be missed. And the tangerine is another favorite…try it with honey on bread. I know, it sounds odd, but the flavors complement one another and are delicious. It’s certainly healthier for you than butter. Last time we visited Pasolivo they were offering samples of the tangerine olive oil combined with honey, so you might be able to try it for yourself. The olive oil tasting is complimentary and their charming gift shop has special bath and body products crafted from their olive oil, as well as artisan foods and unusual household products.
The lemon olive oil works brilliantly with everything. Roast your veggies in it, drizzle the oil over pasta, meat, salads, bread, you name it.
Recipe for Oven-Roasted Asparagus with Lemon Olive Oil (great with squash and broccoli too)
- 2 pounds asparagus, trimmed
- 3 tablespoons Lemon Olive Oil
- 1/2 teaspoon coarse sea salt
Preheat the oven to 450 degrees. Place the asparagus in a single layer in a roasting pan and toss lightly with salt and oil. Roast the asparagus, turning occasionally for approximately 20 minutes, or until light golden brown and tender in the middle. Serve and enjoy!
Make sure to grab a few tins of olive oil so that you can savor a little bit of heaven, right at home, for many days to come.