Tag Archives: slow food

Olive Oil Tasting on the Farm

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Spend an afternoon with us learning what goes into producing a local olive oil, and tasting the differences among the oils.

with

Colleen McGlynn, DaVero Farm and Winery

Russ Messing, Deergnaw Olive Oil

Dawn Lindelof, Moon Dog Olive Farm

Nancy Lilly, Tallgrass Ranch

Tickets are $20 each for Slow Food members, $30 for non-members.

Each producer will describe the production of their olive oil, from the selection of tree varieties through their cultivation, to harvesting and pressing of the olives, and blending and bottling the oil.

To better appreciate our small production local producers, read Extra Virginity: The Sublime and Scandalous World of Olive Oil, by Tom Mueller before attending this event!

DaVero

“Grow what belongs here. Be patient.” This simple premise summarizes everything we’ve learned, and guides us in everything we do — how we care for our land, how we farm, how we make wine and olive oil and the myriad other products from this magical place.

In 1988, after careful research and some incredible luck, we took cuttings from an ancient olive grove in the hills to the east of Lucca, in the heart of the Tuscan countryside. The trees from which we took the cuttings are over 800 years old, and the farm has been in the same family since the 1400s! While the varieties are common across Tuscany, and the proportions typical (50% Leccino, 25% Frantoio, 15% Maurino, and 10% Pendolino), that grove has very distinct clones — essentially, sub-varietals — whose fruit makes an oil with a flavor profile unlike any other.

Deergnaw

Deergnaw Olive Oil is a unique blend. We don’t think that there is any other oil that has the particular varietals of our oil. From Lombardia in the north of Italy, the Cassaliva; from Liguria, also in the north, Taggiasca; from Puglia in the extreme south-east, Coratina; and from Apulia, also in the south, Nocciara. There is also a smattering of Picholine from France and a touch of Pendolino from Tuscany as the pollinator.

Approximately 700 trees comprise our three and a half acre orchard. We planted the trees, mostly one gallon size, fifteen years ago and the first fruit appeared three years later. Since then, each year we have had an ever-greater yield. This year the orchard produced 7 tons of olives, which translated into 150 cases of 500 milliliter bottles compared to 69 cases in ’07.

Moon Dog

Planted and farmed by two crazy people that didn’t think about the work–they just wanted to make their slice of the world a little more delicious!

Moon Dog Olive Farm is planted to traditional Tuscan varieties; Leccino, Frantoio, and Pendolino. The 280 trees are organically farmed by Dawn and Chris Lindelof in their “spare time.” Moon Dog Olive Farm is located in the Northern part of Alexander Valley in Cloverdale, not far from the Russian River. This Extra Virgin Olive Oil is only available at the farm and at local markets and special events. Every vintage is a little different. But the fruity fragrance and spicy finish is definitive in every bottling. We can’t wait to show you our place.

Tallgrass

Tallgrass Ranch Estate Blend Olive Oil is fruity with a medium amount of bitterness and pungency. This is not achieved merely by combining all the gallons of oil that we produce. Instead, each year we hold the oil from each harvest day separately so that we can gauge the unique qualities of each batch. Only then do we make blending decisions, hoping to be able to use all of the oil produced each year in our Estate Blend, but sometimes needing to exclude some.

The Italian trees, primarily Frantoio and Leccino, supported by pollinators Pendolino, Moraiolo, and Maurino, provide the backbone of the blend, having high levels of fruitiness, green and grassy touches, as well as high polyphenols—that bitterness and pungency that might make you cough, but which also provide the anti-oxidants that protect both the oil and your own body. The French Columella, and its pollinator, Aglandau, provide a more buttery fruitiness, with notes of apple and green banana, and much less bitterness and pungency. The resulting blend is a great complement to many cuisines.

Cheese Class & More at The Epicurean Connection (a Snail of Approval business), Sonoma

We are pleased to offer a popular cheese-making class hosted by Sheana Davis, renowned cheesemaker, culinary educator, and founder of The Epicurean Connection. This event will also be a fundraiser for our chapter’s many projects.

Tickets

During the class, we will be divided into workstations; each station will make a 2-3# wheel of Creme de Ricotta, a fresh cow’s milk cheese. And each of us will take home some of the cheese, as well as whey, cheesecloth, cheese ladle, recipe card, and cheese trail map.

Bring a mason jar and cooler to take home a sample of the cheese.

When we finish making the ricotta, we’ll enjoy a tasting of Sheana’s artisan cheeses, salad, and wine.

Sheana Davis has enthusiastically supported the artisan and farmstead cheese movement for over 20 years. Together with Ben Sessions, they break down the barriers to cheese production by making it accessible, easy, and fun! They are offering this special class as a way of supporting Sonoma County North.

We’ll be in an open-air state-of-the-art artisan studio with plenty of parking.

Come to support our chapter’s projects and have fun, taste and learn, and have a hands-on interactive experience making cheese!

4th Annual Snail of Approval Awards

Snail of Approval-Slow Food in Sonoma County honors our 2021 awardees.

Tickets

Join Slow Food Russian River and Slow Food Sonoma County North as we honor our 2021 Snail of Approval awardees:

4th Street Social Club

DMS Ranch, Sebastopol

Farm to Fight Hunger, Healdsburg

Geyserville Gun Club, Geyserville

Gradek Family Farm, Healdsburg

Jackson Family Gardens, Fulton

Little Paradise Farm, Sonoma

Patisserie Angelica, Sebastopol

Quail & Condor Bakery, Healdsburg

Relish Culinary Adventures, Healdsburg

SRJC Shone Farm, Forestville

Tallgrass Ranch, Sonoma

The Epicurean Connection, Sonoma

Following the presentation of awards, a reception will be held with displays and tastes from our awardees. Bites and beverages will round out the evening. Masks recommended.

In 2021 Snail of Approval-Slow Food in Sonoma County expanded to join the Slow Food International program and our businesses are now listed on Slow Food USA’s national Snail of Approval directory. An interactive Snail of Approval map allows users to find businesses across the US that are embracing the Slow Food values. To see the local Sonoma County map and a full list of Snail of Approval awardees visit our webpage.

Snail of Approval recognizes these food-related providers in Sonoma County for making significant contributions to transform our food system to one that is good, clean and fair.