Bozzano Olive Ranch

ORGANIC    l     CERTIFIED   l    CALIFORNIA GROWN

 

Awards & Recognitions

 

2011

 

  • Voted Best U.S.A. Oil-

    Mediterranean Olive Oil Competition

 

Toscana

  • Gold Medal-

    Mediterranean Olive Oil Competition

 

2010

 

• Gold Medal – Yolo County Fair

• Gold Medal – California Olive Oil Council

Toscana

• Silver Medal – Yolo County Fair

• Silver Medal – California Olive Oil Council

Generations

• Gold Medal – Yolo County Fair

• Gold Medal – California Olive Oil Council

 

2009

 

• Gold Medal – Yolo County Fair

Toscana

• Gold Medal – Yolo County Fair

Generations

• Silver Medal – Yolo County Fair

 

2008

 

• Gold Medal – Yolo County Fair

• Gold Medal – Las Vegas Restaurant Competition

• Gold Medal – L.A. County Fair

• Best of Class – L.A. County Fair

Toscana

• Gold Medal – Yolo County Fair

• Gold Medal – Las Vegas Restaurant Show

• Silver Medal – L.A. County Fair

 

We are one of the few growers in California that produces both certified extra virgin and organic olive oil. We tend our trees with sustainable, organic methods, harvest by hand at optimum ripeness, and exercise great care in milling and blending.

Myths About Olive Oil

A few important things you may not have known about olive oil

 

From: The Daily Meal; Published August 13, 2013

 

It's inevitable that something produced since antiquity and that is so legendary is going to accumulate some myths over time.  "When cooking with olive oil, always use extra-virgin olive oil;"  "If an extra-virgin olive oil "freezes" in the refrigerator, then it's the real thing;"  "A green olive oil is bad olive oil."

 

Many people know surprisingly little about olive oil, a commodity that so often makes the news — at times the subject of public esteem (as when a study is released about new health benefits), and at other times, scandal (as when more fraud is uncovered). Part of the lack of general knowledge is a result of all the crazy marketing out there.  The point of all this marketing, of course, is to make olive oil less of a commodity in people's minds, and more of a product with different levels of quality, which is a step in the right direction, but it's not always done well.

 

Read the full article: www.foxnews.com/leisure/myths-about-olive-oil

 

 

Organic Production and Bozzano Olive Ranch

 

Under organic production, the use of conventional non-organic pesticide (including insecticides, fungicides, and herbicides) is prohibited.

 

However, contrary to popular belief, certain sprays and other materials that meet organic standards are allowed in the production of organic food. So it is best to "know your farmer and know your food" if possible. This is easier to do if you attend farmers markets. However, for supermarket consumers, food production is not easily observable, and product labeling, like "certified organic", is relied on.

 

Using organic olive oil can help improve the impact on the environment-an organic farm will not release pesticides harming the air, water and soil. Pesticides can be harmful to workers on the farm and children can consume pesticides through their diet.

 

The side effect of organic production is an increase in farm production cost, especially with the added labor it takes to maintain an organic orchard and protect against weed control.

 

The National Organic Program (NOP) is the federal regulatory framework governing organic food, http://www.ams.usda.gov/AMSv1.0/NOP. It was made law in October 2002, and it covers in detail all aspects of food production, processing, delivery and retail sale. Under the NOP, farmers and food processors who wish to use the word "organic" in reference to their businesses and products, must be certified organic. A USDA Organic seal identifies products with at least 95% organic ingredients.

 

 

Health Benefits

 

There seems to be no end to the benefits provided by a diet rich in extra virgin olive oil. You've probably heard about recent studies connecting olive oil with a reduction in heart disease—its high density lipoproteins (HDLs) protect against low density lipoproteins (LDLs), also known as "bad cholesterol". Because of this you'll often hear fats with HDL referred to as "good cholesterol", because they carry LDLs from tissues and arteries to the liver where they can be eliminated, essentially cleansing the body of this harmful substance and lowering your cholesterol to boot.

 

But eating plenty of extra virgin olive oil does much more than help your heart. Researchers now believe it also benefits cognitive function. Also, with vitamins E, A, and K, in addition to iron, calcium, magnesium, and potassium, extra virgin olive oil is good for your eyes, skin, and bones, and boosts your immune system, too. For centuries its been used to soothe the skin, strengthen nails, aid digestion, and ease the effects of alcohol consumption.

 

With so many ways to help us stay healthy, it's a bonus true extra virgin olive oil is so delicious. Discover tips and tricks for cooking with olive oil and find some delicious recipes at our recipe section and on the the COOC website. This one small change—replacing your usual butter and oils with extra virgin olive oil—can make a big difference in your health.

 

If it was any fresher, it would still be on the tree

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Testimonials:

 

"I received a couple bottles of different Bozzano blends for Father's Day last year and I'm hooked for life. It's my "show-off " ingredient. I put it on ice-cream and it blows people's minds!"

-Keith Reinbold, Fremont, CA

 

 

Bozzano Olive Ranch   6880 E. Navone Road, Stockton, CA 95215         ph:209.451.3665        email:info@bozzanoranch.com

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