Posted by Olivia on Monday, February 15th, 2010
The amazing 3-month Sonoma Valley Olive Festival had part of its grand finale this past Saturday, at the Sonoma Valley Olive Odyssey, held in the Grand Piazza between Jacuzzi Family Vineyards and The Olive Press, at the Sonoma location. The sun was shining and a light breeze drifted through the Piazza, while home olive-curers from all over the Sonoma Valley gathered to share their unique olives, treats from Olive and Vine Catering and cheese from Carneros Caves were available.
Gary Edwards of Carneros Caves Cheese
Burns interviewed many of the key players in the olive community, including Don Landis, renowned olive-curer and olive expert, and Wendy Peterson, Executive Director of the Sonoma Valley Visitors Bureau.
Don Landis and Wendy Peterson
Burns asked Landis what makes home-curing olive so special, and Burns replied that home-curing, like any sort of home-food preparation, is a way to create a truly unique-tasting olive. You can tweak and tinker with your recipe until it is exactly how you like it, and because of this, there are no two home-cured olives that taste exactly alike. As I strolled around the grounds, tasting the assortment of home-cured olives at the Odyssey, I found this to be quite true, noticing the different blends of herbs, garlic and salt used in the brines of the olives.
More home-cured olives.
Deborah Rogers with Nancy and Fred Cline
Deborah Rogers and Fred Cline
The entire podcast can be listened to or downloaded here.
It was a gorgeous day of delicious olives, wonderful wine and olive-themed foodstuffs—the Sonoma Valley at its very best. I can't think of a better way to bid farewell to the Sonoma Valley Olive Festival.