The Figone family emigrated from Italy to California's San Joaquin Valley in the Soos but it was not until 1991 that they decided to install an olive mill on the estate.
Today Frank J. Figone presses extra-virgin olive oil from a mixture of 60 per cent Mission and 40 per cent Manzanillo olives. The Manzanillo olives come from a small grove on the estate.
The olives are harvested by hand from October through January. The fruit is then crushed and hydraulically pressed in the traditional manner. The result is an interesting oil with an aroma of apples and figs. It tastes of black olives with a touch of pepper.
CHEESE WITH OLIVE OIL
Serve thin slices of hard cheese such as Pecorino drizzled with extra virgin olive oil and freshly ground pepper or chopped herbs and plenty of country bread.