Olive oil has the power to transform a dish with just a drop. Join Ana and Marcela Hernandez, owners of Grove 45 Extra Virgin Olive Oil, to learn about the olive oil industry. We’ll take a virtual tour of St. Helena, California, to learn about the olive oil–making process and the differences between oils from various regions and countries. Become a master in knowing how to pair olive oil with the right foods, recognizing the difference between organic and nonorganic olive oil, and knowing the different classifications of virgin oil.
Recently featured in the San Francisco Chronicle’s Sunday Food & Wine section, Grove 45 Extra Virgin Olive Oil is owned and operated by a team of four women who are striving to put high-end olive oil on the map.
Broaden your culinary experience to make memorable dishes.
Read below for a full transcript of the conversation.
Shiva Sattar - Good afternoon and welcome. My name is Shiva Sattar. I'm the regional managing director with First Republic Bank. Thank you all for joining us. Add on everything you wanted to know about olive oil event today, I have the pleasure of introducing Ana and Marcela Hernandez, born and raised in Guatemala, Ana Hernandez's love for olive oil started early, when she began working at her family's Italian restaurant at a young age. Olive oil being a key ingredient in most of today's meals, Ana took an interest in this liquid gold and worked to find new and innovative ways of using it. To pursue her love for food, she moved to Napa Valley to study at the Culinary Institute of America at Greystone where she turned her passion into a culinary degree. In 2020, the Hernandez family decided to move to their current home in St. Helena next door to the Culinary Institute where they discovered the property was home to one of the oldest olive groves in Northern California. Some of the trees dating back to the 1880s. These trees were originally planted by the winery legend Talls crawl after many years of hard work and nurturing the trees back to production. And the background, they found that a small private label of olive oil called Monte Olivos to share with their family and friends. In 2019, upon hearing that the original owners of Grove 45 were looking to retire, Ana and her daughter, Marcella, decided to expand their small private label and purchase the brand and the grove turning it into a successful family business by selling their luxury olive oil brand across the United States and internationally. Recently, Ana and Marcela were recognized by the San Francisco Chronicle as successful women-owned boutique luxury extra virgin olive oil brand. Congratulations, ladies. Before we start, I have a few housekeeping items. You're welcome to submit questions during the webinar. To submit a question, please use the Q&A button at the bottom of your screen. We will try to answer all your questions live during the webinar. This event is being recorded and the replay will be available on First Republic's website. With that, I welcome Ana and Marcela Hernandez. Please take it away, ladies.
Ana Hernandez - Thank you. Thank you everybody for joining us today. We're very excited to share with you a little bit about what we know about olive oil. And a special thanks to First Republic, first for putting up this amazing webinar. Thank you very much. And thank you everyone for being here. We're going to share a little bit about our history, about the history of olive oil, how to cook with it, all the benefits that it has and how we store it. So just very important things that we give for granted maybe that I think people that buy olive oil should know. So let's get started.
Marcela Hernandez - We're going to share a couple of slides with you.
Ana - Well, like you've heard already, we moved to the US, about 11 years ago. We bought this amazing property in St. Helena. And it had been neglected for a long time. So when we started clearing up, we found this amazing grove. It was just beautiful. The trees were amazing and we were so happy to find something that we didn't know was here. We cleaned everything. It took us a lot of years well, a couple of years but two years to clean it up. And they were full of fruit and it looked amazing. So I decided to start making olive oil just for friends and family. My son is an artist, so we came up with Monte Olivos. He designed it and did everything beautiful. And for Christmas or birthday parties, I would just give it away. And it was, everybody loved it. So I started to be interested in olive oil which with my background, being at the Culinary Institute of Greystone, I was like, this is what I've been looking for. So my daughter just graduated from college business which I didn't have. So I thought it was a great combination. And just to be with her, it was amazing. So we started, well, we didn't start we kept on doing Monte Olivos. And then a mutual friend of ours who was in contact with Bonnie and Nena which had been doing this great olive oil that was already in markets, and in cheese shows, olive oil shows all over the US and they were ready to retire. So we sat down we thought. They really thought that it was a great idea that two women kept the business because they had started also 10 years ago. They brought all the trees from Tuscany themselves and they did everything from picking the olives to bottling. So it was really a very intense but beautiful thing that they were doing. And it was a really good olive oil. And so we got together, we decided to buy it. We bought Grove 45. They wanted to continue going around the world and my daughter and I wanted to do something together. So that's when we purchased in 2019, we purchased Grove 45. And with technology, we thought that it was going to be an amazing thing to do. And we started making Grove 45 what it is right now, a little bit much more bigger than what it was. We have 500 trees, which make 300 to 500 cases. And it's a really good extra virgin olive oil. And we pack it in 100% recyclable cans. The light proof that it has is just great for storage and everything. And we're just keeping it as we received it, just making a little bit of changes on the media to get it a little, for everyone to be able to try it. So now, I'm going to leave you with my daughter so she can continue telling you a little bit more about the history of olive oil.
Marcela - So now that you've heard a little bit from my mom about how we came to be involved with olive oil and our history, I want to tell you a little bit about the history of olive oil itself. So olive oil can actually be traced back all the way from 4000 to 6000 BC in the regions of Persia and Mesopotamia. However, back then, it wasn't used as we know it today as an edible food product, it was actually used as a fuel. So it was fuel for light and heat, very expensive fuel. And fast forward, a couple thousand years to 1500 BC, this was really when the Koreans started exporting this oil to the Mediterranean, so Greece, Spain, Italy, all these countries. And it wasn't until then that the Greeks and the Romans really started cultivating olive trees for what we use it today and really made it a big part of their dietary, their daily diets, and started seeing it as a food product. However, not like we use olive oil today. It wasn't all over, it was actually a very expensive oil. And it was a show of fame and fortune to be able to have and eat olive oil. So in fact, we've seen that it was such a big part of our history that in Greek mythology is actually believed that the reason why the capital of Greece today is Athens is because Zeus asked the gods and goddesses to create the most useful invention. And whoever won would be the goddess or god of the Acropolis. So Athena created the olive tree and the olive tree was the winner of this most useful invention because it was not only a food source, it was a source of light, a source of heat, medicine, and even a base of all the perfumes that have been used throughout history. So with that being said, where it comes from and where it was originally cultivated, it might not come as a big surprise to all of you to know that the biggest production of olive oil is actually in the Mediterranean itself, by a long-shot, Spain. So Spain actually produces around 7 million tons of olive oil every single year, followed by Italy, Turkey, and Greece. At the very top of the chart over here, you can see the USA and we have actually been producing an incredible amount of olive oil in the last few years.
And we have seen this increase in production because of how much California olive oil specifically have won continuously year after year some of the highest quality olive oil, extra virgin olive oils in specific. So I think that really the reason why is because California has some of the highest standards to be called an extra virgin olive oil. So the California Olive Oil Council has certain requirements that you need to meet to be an extra virgin olive oil here in California. And a fun fact actually is that 60%, over 60% actually, over the olive oils exported from other countries would not meet the requirements of an extra virgin olive oil here in the US. Next time when you go to the grocery, and make sure the get a California extra virgin olive oil because they are the highest quality extra virgin olive oils you can get today. So with that being said, we wanted to show all of you how this process is here in California. So we have created a short video so you can see, really visualize this process. So now that you've seen the process, visualize some of the processes of how we make extra virgin olive oil here in California I wanted to show you what goes into making this extra-virgin liquid gold. So in the world, there are about 136 different varietals of olives. I would love to go over all of these different types of olives varieties with you but unfortunately, we do not have the time. So I'll go over four of the main ones used around the world. So on the top left corner, and below there, you can see our Spanish varietals. So picual actually is the Spanish varietal from the region of Andalucia in Spain. This varietal makes up over a third of all olive oils we see out in the world. The reason for this is because every single olive has a higher yield of oil than any other varietal there is. We also have the arbequina olive oil. This arbequina olive oil also Spanish from the region of Catalonia. And this is the second most highly used varietal in the world. The reason why is because this is a type that has that very mild buttery flavor that you're going to be getting from the more refined olive oils that you can find in grocery stores. So what people in our industry like to do is mix a varietal like Picual, which has a high yield of oil per olive and one that has a very mild buttery taste to create a refined olive oil. So these varietals are rarely used in making an extra virgin olive oil which have that more intense aroma and intense flavors.
So the bigger pictures are actually two of the varietals we use on our olive oil, Grove 45, and these are Italian varietals. The first one you'll see is Leccino. And this very much like Picual has a very high yield of oil. And we now see it all over the world. It actually originated in Tuscany and it's traced back to Tuscany, but we see it all over the world due to it's very adaptable in all kinds of climate over the world, and especially here in California. So we see a lot of this varietal used here. And then we have our frantoio varietal. This has a very high yield of oil but the reason why we like using this varietal is because it has a fruity and a bitter taste to it. So this is the type of varietal that's going to be used more for the extra virgin olive oils that have that astringency and pepper like feel.
Ana - So now, I'm going to talk to you about a little bit of what's the difference when you're buying an extra virgin olive oil versus a regular olive oil. The start of the process, like you see in the slide is exactly the same. You harvest the olive, you mill and then you press. When you press, that is when the difference between an extra virgin olive oil and the regular olive oil starts. The first cold press, no chemicals are heated at it makes the extra virgin olive oil. From that point on, you can just bottle it and you have an amazing extra virgin olive oil. When making regular olive oil you are blending different kind of refined olive oil that takes away the polyphenols and the oxidants that make an extra virgin olive oil that it has not been refined, healthier, tastier, the flavor is just amazing, the aroma, everything is just amazing versus a regular olive oil, where you lose all these aromas, the antioxidant, all the health... No, you don't lose them all, but it's less than if you're just getting an extra virgin olive oil. Well, first to be an extra virgin olive oil, you need to get a 0.8% acidity. Grove 45 has 0.3, which put us in the category of a premium extra virgin olive oil, meaning the flavor, it's really good, the aroma, when you just open the bottle, it's amazing. And all the health benefits that you didn't take out of just juicing the olive are in your bottle. So that's what makes the extra virgin olive oil so good versus a regular virgin olive oil which you can use. And it's fine, but the flavor, it's much more milder and the health benefits lower down. Cooking versus finishing. So can you cook with extra virgin olive oil? Of course you can cook with extra virgin olive oil but it's going to be super expensive. Do I do it? Yes, I do it but it's because I have it on my tree. But you can do it. You can cook with extra virgin olive oil, the more refined the olive oil, the higher the smoke point is. But an extra virgin olive oil has a high smoke point that goes to 370 to 400 degrees. So yes, you can fry your French fries if you want. What would I recommend to use your extra virgin olive oil with? Finishing your salad, finishing your pasta on a great fish. You can put it on top and all those spicy flavors that you can get from pepper or a salt or any other herbs, you're going to get it just with putting a little bit of extra virgin olive oil. So the myth of cooking with extra virgin olive oil, it's bad for yourself, it's not true.
You can cook with it. The smoke point, it's super hot. Yes, it's going to be expensive, but you can do it. I recommend just using it for finishing. And now Marcela is going to, well, no, no, no, I'm forgetting something. Sorry. So to keep your extra Virgin olive oil or any oil really, have a longer time and keep all the polyphenols and all the antioxidants, and all its health benefits life and to last longer, the worst enemy for this, it's heat and light. So that's when you go to the grocery store and you see all these green bottles, it's because they're light proof. It doesn't let the light go in. It keeps it fresher for longer. Grove 45 decided to have it 100% light proof. That's why we have our aluminum 100% recyclable cans. It doesn't let any light. It's well-kept. It's just easy for you to make its life longer and its health benefits longer. So heat and light are the worst enemies for your olive oil. So don't put it next to the stove, keep it in a cool area on your pantry or wherever it's cool in your house. And it could last up to nine to 12 months after opening. When you look for an extra virgin olive oil look at the can, it's dark or better, if you get the tin can, that's much better, because it's 100% light proof. It's really tasty and it's going to be easier for you to keep outside. And you're going to have a great finish with the olive oil.
Marcela - So now that you have known everything basically, that you need to know about olive oil, you might be wondering what is the big fuss with extra virgin olive oil specifically. But as simply put it's all in its health benefits. So as my mom mentioned before, and you saw in the process video, extra virgin olive oil is made with no heat, no added chemicals, allowing for all the good chemicals that are naturally occurring in olive oil to stay within the olive oil and then be able to go into your system once you add it to your food. So what we see here is a great alternative to a saturated fat like butter. Extra virgin olive oil has monounsaturated fats and antioxidants that not only help with our digestive, respiratory system but it also helps with our cardiovascular system. In fact, there was a study done by Harvard University two years ago, that said, it tracked patients through a couple of years and patients that had one to two tablespoons of olive oil, extra virgin olive oil added to their diet every single day, saw less chances in prevention in certain types of cancer. So extra virgin olive oil, really, the big fuzz and why we think that it's a product that we believe in and why we make it and why we're in the industry is because of its abundant health benefits. We see a question coming in.
Lailand Oberschulte-Flaherty - We have a question. It says, they're actually asking about storage real quick and they want to know is it a good idea to store it in the fridge
Ana - I wouldn't recommend to do it because all the fats and everything lump together. So I wouldn't recommend putting it in the fridge, just the pantry or on your like this, this close to your room temperature inside the house obviously, inside the house but not as close to the stove where you're cooking. So the heat of the stove doesn't mess with the bottle.
Marcela - Any extreme, too hot or too cold, we don't usually recommend. It's better to just be stored at room temperature. That's where we see olive oil having longest shelf life. So let's get to the fun part and actually taste some of this delicious liquid gold that we have been talking about to you. So what you see here are cobalt blue glasses. The reason why we use cobalt blue glasses in a tasting is highly due because in the industry, in the past, there was a bit of a scandal or a myth, let's say where the greener the olive oil was the higher quality it was believed to have. However, that has been proven time and time again, it is not true. The color of the olive oil has nothing to do with it's quality. So now in professional tastings, we use cobalt blue glasses to not have that bias of colors. So what you're going to want to do when you're tasting olive oil to really get all of its aromas and all of its flavors, you're going to want to pour a little bit into your cup and to really get all those flavors and aromas heated up is you're going to have it with the palm of your hand and cover the top and swirl it for a few seconds. So that this way you're really getting all those aromas and flavors into the cup. Then you're going to uncover it, take a big deep breath. What you're going to want to see here are, is this an olive oil that has a very intense aroma? Or does it make you want to do it again to really see what kind of aromas you're getting? Is it a buttery? Is it more of like a strong peppery aroma? These are usually the things you're going to want to check for. So the second part and this is the most fun part is the tasting. So you're going to want to do it again. Much like wine, olive oil has a front taste and a very aftertaste. So you're going to want to keep watch for those. So you take a sip and again, what you're going to be wanting to see at the beginning is are you getting more of a bitter olive oil or a sweeter olive oil? Usually, a more refined olive oil will tend to go to the sweeter side of the scale.
And an extra-virgin novel will tend to go more to the bitter or more peppery side. Again, that after flavor for an extra virgin olive oil is usually going to be very high astringency. It's almost like a cough like effect. So extra virgin olive oil really brings this out. And this is usually how you know that it is a good olive oil. The more herbaceous, the more likely it is that you're having an extra Virgin olive oil in your plate. The flavors you do not want, or aromas you don't want in your olive oil or those of mustiness and almost like wine winery like smells and tastes. This usually means that your olive oil is rancid and you're not going to want to use that in your food. So we've seen a lot of ways in our industry how to use olive oil. We've seen it used as medicine. Of course, you've seen our food as finishing or cooking. We've seen it used as beauty products. So there's a lot of hair masks and face masks that are organic made with... Body creams, yes, absolutely everything.
Ana - It's used to moisturize.
Marcela - But the newest trend that we have seen lately is cocktails. There has been an incredible amount of bartenders that are just using olive oils in their drinks. So yes, you did hear it correctly. Your nightcap now can be at an extremely healthy nightcap. We thought it would be really, really fun to show all of you, how to incorporate olive oil into your daily nightcap or just in your weekend cocktail. So we want to show you if you want to just follow along here. So we partnered with a company named Salute. This is also a woman-owned company that will send you these amazing glasses with the hydrated all organic fruits, make different cocktails, or if you would prefer, or if you have kids in the house and you want to make a mocktail, you can also just put sparkling water or pineapple juice, anything you want. What you're going to want to do is let it sit in your fridge for one to three days to really let it infuse and get all those flavors in there. And this is going to be the end result of what you're going to be getting in the fridge.
Ana - We did it a couple of days ago, so you guys could see how .
Marcela - So super easy, super simple, what you're going to want to do is add about two ounces of the infusion into your cup.
Ana - There.
Marcela - You're going to want to add sparkling water, to add a little bit of bubbles into it, two ounces is what we recommend And then your favorite fruity juice, pineapple or peach, anything you would like. About two ounces of this as well. And you can change the flavors. We're doing it like this but really, you can play around and just do whatever you would like to do. And it turns we have tried it with pineapple juice, with just sparking water. I tried it with wine and it turned out great. So you can play around and see what you like but the end is the best. So just really incorporate it into whatever your favorite cocktail is, into whatever mixed drink you like. It's great. So what I'm doing now is just rimming the cup and using our Grove 45 extra virgin olive oil as sugar to really give that fun flavor, which it's really good. I really recommend, highly recommended it. And you can find it with our Grove 45 in our web page Grove 45. So now, mind you, I am an olive oil expert, not a cocktail expert. So mind while I'm shaking this. You're going to want to stare it, give it a good shake, and then it's done. Make sure to strain it for it to not get much of the infusion. Thank you. And we're just going to strain it here really quickly into our cup. That's very And now the best part is the olive oil. So what you're going to want to do to incorporate the olive oil is just with any dropper or honestly just out of the bottle, whatever your preference is, is incorporate whatever your taste for olive oil is three to five drops on there and then a little for me. And then enjoy a healthy cocktail. So cheers.
Ana - Cheers.
Marcela - Thank you for joining us. And if you guys have any questions, please feel free to ask. We'll be here.
Lailand - So we have a couple of questions. One question is, let's see, can you explain different styles cloudy olive oil versus green olive oil versus young olive oil.
Marcela - So when we see a cloudy olive oil, we usually are seeing an extra virgin olive oil. And this is because of how, because they're not refined, extra virgin olive oils aren't refined and you're going to see a lot more sediment and a lot more of those naturally occurring chemicals in extra virgin olive oil. So that's usually why you see in a cloudier one, green and yellow olive oil that really well, a goldish olive oil that really just depends on the type of varietals that you're using, what terrain they're planted on. It's basically just varietals. However, like I mentioned, when we were doing the taste, like high professional some companies do incorporate basal leaves or the leaves of the trees to give it that greener color. Because again, there was this myth that the greener the olive oil, the better it was. But this is not true. So that's usually why you'll see a greener versus a more goldish oil.
Ana - Like she said already, like Marcela said already, really the green versus the more yellow one, doesn't make a difference until you try it. And it doesn't matter the color. That's why we use the cobalt blue, so that doesn't influence on your tasting. The cloudy, then you have an issue, but with the green and yellowish, you are fine. You just need to try it and see if it's your style.
Lailand - We have another question. It says, what can you say about flavored oils like basil et cetera?
Marcela - We are fans of infusions. We love infusions. We're actually working on some ourselves. But I'll let my mom talk more about that.
Ana - So I'm very excited because I'm hoping, no, it's going to happen. For Christmas, we are going to be doing the infusions. We really think we have an amazing product. I love it really, to be honest. And so I really wouldn't like to mess with our olive oil, but here in my house, what I do, and that's why we're going to share with everybody, we're going to share our olive oil and we're going to do a little glass bottle with an infusion. It could be a pepper. We're trying to figure out which flavors people like the most. It could be a pepper. It could be basil. It could be rosemary. We're trying to figure it out. You're going to be able to choose which flavor do you like the most so you can infuse it at your house by yourself and maybe you're having a dinner and you're making this amazing salad which would need just a little bit of spice and you can add it to your Grove 45 and just five ounces of olive oil infused in that peppery bottle that you have, and then just put it on the table and having a really good tasty olive oil with an infusion. I would think there's really good also infusions already made in the market. But I think just being able for you to do it by yourself with what you like, it's going to be an amazing thing. I hope I answered your question.
Lailand - So there is another question regarding infusions. It says is the shelf life reduced? My experiments got moldy rather quickly.
Ana - That's what I was going to say. You can say it. Go ahead.
Marcela - Yes. So usually your infusion has to be dehydrated for it to last longer and for it to not get all the antioxidants and for it to clash with the naturally occurring chemicals in olive oil. We do see the shelf life of infusions especially homemade ones if you don't store them properly being shorter because you're opening them more often and if you leave them closer to the heat.
Ana - Or light.
Marcela - Or light, exactly. So we do see a shorter life, but I wouldn't say it's something significant if you're using it constantly.
Lailand - So we have another question. It says, let's see, do you sell through any retailers?
Marcela - We do sell through a lot of retailers, actually mostly here in the Bay area, California, a couple of other 14 States actually throughout the US. But we do have a direct to consumer website Grove45.com. So if you guys go online, you can check us out. You can see any retailer that we sell our products in already, or you can order them directly to your house. And if you have a specific retailer that you would like us to sell through, feel free to email us and we'll make sure to reach out so you have a Grove 45 near you.
Lailand - Here's another one. It says what time of year is harvest and are you open to visitors?
Ana - So we, right now are not open to visitors. Our harvest is very short. It's beautiful. We would love to share it with you, but it's in November and it only takes one or two days. We harvest the olives. And before it's 24 hours, we have to mill it to get a really good flavor and not lose any of the healthy...
Marcela - All the health benefits.
Ana - All the health benefits. So we have to mill it really fast. So really we would have people come over and visit us, you would only see beautiful trees, but no, we're not open. We are going to try to see what would people like so you could come and visit us. But as of now, we don't have any tastings or visits.
Marcela - Hopefully, in the near future, we will be able to host you. We would absolutely love to. But it's just probably in a couple years while we get all settled with Grove 45.
Lailand - We've got another one. It says, do you have your own mill or do you use a co-op?
Ana - We do.
Marcela - We do have our own mill. Double answer here. So we, right now we're using a co-op in Kelseyville really close to home. However, we are working on being very vertically integrated and having our own mill. So this, bought a very special mill directly from Italy that takes a quite a bit of time to be set up but we are finding its home and having it set up so we can mill it all in-house and have all the process be through us.
Lailand - We have another question that ties into that. And it says, what about the after-products? So the pumice that's leftover from the milling, what is it used for?
Ana - You go ahead.
Marcela - So usually that is used for compost. Napa Valley is very agricultural, there's agriculture everywhere. Everyone needs compost in the Napa Valley. So we usually like to use that and give it to people to use as compost and even for us as well.
Lailand - We've got another one. It says, how can you tell when your oil has gone bad?
Ana - You can tell. It's really easy to. Olive oil has to be tasty. You have to be happy when you try it. And the rancid is not a nice flavor to have on your mouth. So you can tell by the rancid taste that your olive oil is not good. It could be a little bit more bitter or a little bit more strong. It's fine still. But when you have a doubt, it's already rancid. So it's better not to use it anymore.
Marcela - You're usually going to be getting, you saw on that wheel that we had up on the PowerPoint, a couple of slides ago, you'd see the negative flavors and smells are like my mom said rancid. I also would be getting a winery, like corky, sorry, aroma or it's going to be very musty. As soon as you open a bottle of that olive oil you'll be able to tell the smell is unforgettable.
Ana - The polyphenols antioxidants make these great smell when they're fine. When we were smelling it, that's what you get. That's what you inhale. It's a really good flavor, grassy, peppery smell that you have. And they do the same thing when they go rancid but it's a bad smell. So you would just smell it. You would completely see that it's not a fresh grassy smell. And that means that it's rancid.
Lailand - We've got a great one here. It says the rich taste of extra virgin olive oil is rich and tasty, but sometimes I don't want my dish to be overpowered. Should I be using more refined for more simple cooking?
Marcela - Definitely. Absolutely. So if you want your salad, for example, to have a more peppery, herbaceous feel, then you're going to want to go with an extra virgin olive oil. But if you want to just add it on top for more of a buttery or mild flavoring, then you will 100% want to go with a refined olive oil. Just a dash is very mild and same for cooking. If you want to cook just as a replacement of butter, healthier replacement, you're going to want to use a refined.
Ana - Still the regular olive oil has the good benefits of an extra virgin olive oil, but in a lower, like the flavor's in a lower level. So you can still use it, it's good, but you're going to get what you're looking for a milder. It's not going to mess with the flavors you already have on the plate that you really want a mild olive flavor.
Lailand - We've got another good one. It said are there years when harvested that are better to look for?
Marcela - No, not really. So unlike wine, olive oil has a way shorter shelf life and we don't really go off vintages like wine does. So if there's an olive oil on the shelf that is made more than two years ago, that's probably not an olive oil you would want to buy or use due to that shorter shelf life.
Ana - So I don't know if you have, some of you guys thank you very much, you already bought some of the Grove 45 but if you haven't, one thing that is super important. It's always, when you buy olive oil, extra virgin oil, look for the harvesting. If it's over a year then it's not good anymore. So you should look for just... Like right now it says November, 2020. This is a great olive oil right now because it's fresh. It's new. Don't look for older years, look for the just the past harvest and that's going to make a really good oil.
Lailand - We've got another one. It says, is it available in any stores?
Marcela - Yes, we do have... It is available in a lot of stores around the US. You can find all of those stores, unfortunately, I don't know all of them by heart, but on our website Grove 45, you can see, you'll type in your zip code and it'll give you a list of all the retailers near you. But yes, we do have it in a lot of shops. And again, if it's not in that list let us know. Shoot us a quick email and we're more than happy to reach out to them and have them include it in that retailer.
Lailand - Let's see, we have more questions. There's another one about the packaging. Are the tin bottles reusable?
Ana - Yes and no. If you're a mom like being, yes, you can use your, not for olive oil because I don't think it's a good idea. And I wouldn't like you to put another olive oil in my can. But when I use it to recycle it, I just change the head because some of the soaps which is each other idea that we're going to make we're going to make a soap for your kitchen and lotion. So what I use it for is for, I put in some soap, the ones that you have by the gallon and put a different bump on the same 'bottle and use it on my kitchen and it looks very nice. So that is what we use it for, that's the recycle I do. But I don't know if you would have another idea or what would you say?
Marcela - No. Now I've also seen it on one of my friend's houses. It is a beautiful can and they don't like to throw it away. So they'll just have it around their kitchen. This time it can be close to the stove and there's no olive oil to heat up in there and they'll just use it as a holder for little flowers or just decoration in the kitchen since I think it's a beautiful can
Ana - But it's used from recyclable material, that it is. I don't know if that was, but it's made out of recyclable materials and it can be recycled.
Lailand - Totally unrelated, switching gears kind of question. So the olives that we saw in the pictures earlier, do you harvest olives of all one color or do you harvest olives that are multicolored? Or how do you sort that out?
Marcela - So our harvest, I would say is mostly 50/50. We have five different varietals. And two of those were in the picture. One had that more purple color and one had a half green, half purple. What you really want in extra virgin olive oil and what we do for ours to get both the qualities of a purple and a green one is to mix those two. So you're going to want to have a mix of green and purple in your olive oil to give it a more wide array of flavors and aromas.
Ana - Why purple and green? Because the purple are more mature. And the green are younger. So those green are going to bring the grassy, spicy, peppery flavors to the mature ones that are more buttery, more light flavors. So when you put them together, they It makes the best balance to create a flavor full aroma, great aroma in a olive oil.
Lailand - We are almost out of time. So we have just time for one or two more questions. One of the good ones is can I use olive oil for baking?
Ana - That one, I answer that one. I don't know if you know this part of the answer, I just wanted to put out there. So Grove 45, it's completely women owned and it's only four of us women that do all this work. My daughter, me, Chrissy, and Leland, that are joining us here, helping us around with these amazing women there. And one, Chrissy, this campfire olive oil recipe which I think we already have in our website. It is amazing. It is really good. If you like Campari, it is great. I'm more of a sweet tooth. So I love just to do a poundcake, but an olive oil poundcake and it's great. So yes, it is great, delicious. The cookies, the olive oil cookies are so good and they don't leave you up to here because they're easier, I think the digest, I don't know. But they're are super good. So yes, you can do cookies. You can do cakes and it is really tasty. It gives it a completely different flavor. Try it. Try to cook olive oil cake. I think you're going to not really like.
Marcela - And if you also on our website, like my mom mentioned or we have that Chrissy's recipe for a Campari cake but we also have a lot more recipes on there that you can use to cook or bake all kinds of different things with olive oil. So definitely check that out for your next time you cook dinner or lunch with your family.
Lailand - I think that's it. We're going to go ahead and turn this back over to Suzie with First Republic bank. Thank you guys so much for joining us. We are absolutely thrilled and hope you enjoyed yourselves.
Ana - Thank you.
Suzie Shqair - Thank you so much, Ana and Marcela for being with us today and for sharing all things about olive oil. this was great presentation, very informative. And I'm sure our attendees enjoyed it a lot and enjoyed listening to you and hear about a history and about your business. And to our attendees, thank you for being with us today. As a reminder, this session was recorded and the recording will be available on our website next week. As a thank you, for our attendees, Grove 45 is offering a 15% discount. This offer is valid until Tuesday, June 15, 2021. A follow up email with the discount information will be sent to everyone tomorrow morning. Please visit our website fistrepulic.com for a schedule of our upcoming webinars. Thank you everyone, and be well. Bye bye.
Ana - Bye.