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The Moss Report Podcast What makes an olive oil truly exceptional? In this episode, Ben and Dr. Ralph W. Moss talk with award-winning olive oil producer Richard Meisler, owner of San Miguel Olive Farm, to uncover the real story behind olive oil quality—what’s on the label, and what isn’t. From “Tree to Mill,” Meisler explains the overlooked details that separate supermarket oil from the best-in-class, high-polyphenol extra virgin olive oils. They cover how farming practices, harvest timing, pressing methods, and storage all influence potency and flavor. Along the way, Meisler offers practical tips on how to recognize quality, avoid common...

San Miguel Olive Farm also enjoyed a good year at the competition, winning two Gold Awards. Richard and Myrna Meisler Richard and Myrna Meisler, the husband and wife team behind San Miguel Olive Farm, were in attendance at the awards ceremony on Friday. Meisler told Olive Oil Times that even though they have won in the past, it was very exciting to be called up to receive their awards in person. “We were overwhelmed with joy in winning two gold medals,” he said. “What an honor this was, Being the first producer called up by Curtis Cord to receive an award, was a fun...

Polyphenols are abundant in EARLY HARVEST green olives both inside and outside. Sometimes the olives are dark on the outside and still green on the inside. The higher the phenols the more healthful the EVOO.

It has been a bit toasty here on the farm during the day, so at times we find ourselves working in the early evening hours. Not a bad idea!  Last ...