Each spring in New York City, in an event sponsored by The Olive Oil Times and the International Culinary Center, a leading panel of international experts, tastes more than 700 extra virgin olive oils from all over the world to determine which deserves to be known as the very best.
This year, Winterhill’s Shakespeare’s Acre Extra Virgin Olive Oil won the silver medal in the robust blend category.
Shakespeare’s Acre is pressed in February each year within just a few hours of picking to maintain extra virgin status. Winterhill uses sustainable farming practices on the 40-acre Winterhill farm where the olives used to produce Shakespeare’s Acre grow.
“We are honored that the panel in New York recognized our Shakespeare’s Acre as one of the top olive oils in the world. The silver medal acknowledges our hard work and commitment to quality,” Richard Wolf, owner of Winterhill said.
Winterhill, a family run business in the foothills of the Sierra Nevada Mountains, started producing oil in 2004.
Every year the oils attain California Olive Oil Council (COOC) certification. To be certified by the California Olive Oil Council, acidity levels of all certified extra-virgin olive oils must not exceed .50 percent. The acidity levels in Winterhill’s extra-virgin olive oils test out at .16 percent.
The lower the acidity level, the higher the polyphenols (antioxidants). Polyphenols help prevent degenerative diseases, particularly cardiovascular diseases and cancers.
Winterhill sells its extra virgin and pressed with the fruit olive oil at the tasting room and store at 321 Main St. in Placerville, 530626-6369. Following the farm-to-fork philosophy, Winterhill also sells local products from local producers.
To learn more visit winterhillfarms.com.