Prato Lungo Organic Extra Virgin Olive Oil
PRATO LUNGO ORGANIC EXTRA VIRGIN OLIVE OIL
The Prato Lungo olives from the oldest grove in Napa Valley, the proximity of our mill to the grove, our milling methods and mill master, Sean McEntire, are the perfect recipe for an extra virgin olive oil with extremely low acidity and a silky smooth mouthfeel. This unique combination reinforces the 14th release of Prato Lungo Organic Extra Virgin Olive Oil as the king of our finishing oils.
“This is undoubtedly the best Californian oil I have tasted."
- Anne Dolamore, author of The Essential Olive Oil Companion
Certified by CCOF and COOC.
HOW TO USE PRATO LUNGO AT HOME
We use this olive oil as the final drizzle over burrata with a toasted piece of crusty bread or on arugula with a squeeze of lemon and a pinch of salt. If you want to test your culinary skills, the late chef Charlie Trotter famously used our Prato Lungo to poach salmon. He slow cooked salmon fillets submerged in Prato Lungo, then placed the resulting tender fish over a crispy basmati rice cake with julienned leeks and finished the dish with a ladle of rosemary and thyme infused leek soup.
HISTORY OF THE PRATO LUNGO GROVE
Our Prato Lungo (Italian for Long Meadow) grove is the oldest olive grove in Napa Valley, dating back to the 1870’s. Abandoned during Prohibition, these trees were hidden by dense forest until Ted and Chris Hall discovered them while exploring our Mayacamas Estate in the 1990’s. After extensive pruning to bring new growth--olives only fruit on 2nd year growth, the trees came back to life and began to fruit again. The olives from these trees are exclusive to our Prato Lungo Organic Extra Virgin Olive Oil.
PIERALISI STONE MILL
We are proud to have our own Pieralisi frantoio (Italian for olive mill) at our Mayacamas Estate. Pieralisi is one of the oldest family owned olive mill equipment factories in Italy, known for manufacturing the best “micro” mills (small production) for ultra premium oils. Processing olives as quickly as possible after harvest is a key step to producing high quality oil. The Prato Lungo olives come off the old trees and go straight to the mill, just a 2 minute tractor ride from the grove. Large Italian Alpine granite milling stones gently crush the olives, keeping the paste cool to preserve its integrity, resulting in an ultra premium olive oil.
WHY DO WE USE A STONE MILL?
We believe using a stone mill to process our olives results in the highest quality oil. Generally, oils produced by stone mills have a softer profile. Stone mills do not pulverize the olive skin, so less chlorophyll is released (this is why these oils have a grassy taste). The gentle crushing of the olives by the stones reduces the release of oxidation enzymes and there are more polyphenols. The low temperature of a stone mill also preserves the integrity of the oil resulting in the highest quality possible.
WHY IS LOW ACIDITY IMPORTANT?
The international standard fatty acid (oleic acid, specifically) level of extra virgin olive oil is .8%. The very best olive oils in the world have acidity levels of about .25% to .33% or about one half to one third lower than the standard. The Prato Lungo Organic Extra Virgin Olive Oil has an acidity level of .05%, which indicates an ultra premium olive oil (20 times below the standard). Our olives, our mill, and our mill master make it possible for us to achieve this very low acidity level.
WHAT IS COOC?
What does the COOC Seal mean and how does an oil get it? Purchasing olive oil with the COOC Seal means you are buying fresh, California-grown, 100% extra virgin olive oil — the healthiest and most delicious olive oil on the market today! The certification process includes two tests: lab analysis with parameters indicating careful handling and storage of the olives and the oil, and a blind taste test by certified tasters. Only after the oil has passed both tests does it earn the right to display the COOC Seal.
WHAT IS CCOF?
California Certified Organic Farmers (CCOF) is a United States Department of Agriculture (USDA)-accredited organic certifying agency and trade association, located in Santa Cruz, California. Formed in 1973, CCOF was the first organic certification entity in the United States.