American Olive Farmer Ascolano is created from trees planted in Corning, California. Often assumed to be Tuscan, Ascolano is an olive native to Ascoli Piceno. A small region in the south of La Marche, Italy. Ascolano olives were used to make Oliva all’ascolana. An Ascolano olive stuffed with sausage then breaded and fried. They are the most delicious morsels, if you ever see one on a menu, I highly recommend you try them!
Ascolano History
Originally this olive was intended for the table olive industry. This was also the case in California. Many Ascolano trees were planted in the mid-20th century in the Corning area. The olives bruised easily so were replaced with Sevillano or Manzanillo cultivars.
Lucero’s journey with this cultivar started in 2008. The Crane family purchased some land from table olive farmers. They decided to experiment with Ascolano for oil and proceeded to plant a test orchard. It did well, and then in 2012 a larger planting followed along with the Williams 160 Ranch. Today, the Williams 160 Ranch is American Olive Farmer’s main source of Ascolano, along with fruit purchased from other trusted local growers.
The Ascolano Oil
The oil created from this Ascolano is fruity and bright. Bright aromas of nectarine, peach and stone fruit first appear on the nose followed by delicate green almond notes, buttery artichoke and fresh culinary herbs. Hardly bitter, the pungency is a lingering pink peppercorn finish, furthermore, it’s approachable and lends itself well to fruit-forward dishes. It is lovely in summer foods. The way this oil presents is like a dainty, well-dressed lady, full of character, a true beauty in every way. I love it.
Due to its delicate and fruity nature, I love this oil with ice cream with a sprinkle of flaky sea salt. Of course, drizzled over fresh salads of garden greens, snap peas and vegetables. I will whip it into mascarpone cheese and serve it over a fruit cobbler, it’s a constant favourite or I’ll heartily pour some over a plate of cold yogurt and roasted tomatoes. Other summer staples are peach and heirloom salad with a ball of burrata in the center, and lastly in a watermelon feta salad. I could go on, this oil is versatile and perfect for summer eating. Again a perfect pair with fruit and creamy desserts, including these fresh fig and yogurt pops.
