• Paso Robles and Pasolivo Featured in The Los Angeles Times
Pasolivo mentioned in the article, So Many Wineries.... the tasting room is featured in the Where to Taste section. To view the entire article, click here.

• Tasting Olives, and The Good Life: Pasolivo in the New York Times Escape Section
"We visited one of the region’s best-known olive farms, Pasolivo, on Vineyard Drive near Paso Robles, a long, shaded road with wineries and farms on one side and a high, dark bank of old, gnarled oaks on the other. There, we tried a number of excellent oils, settling on the pungent, peppery Pasolivo oil, made from a blend of Tuscan olives. Pasolivo feels like a friendly boutique winery, with (oil-based) hand lotion and posters for sale along with the oils."- Scott Timberg

• Pasolivo Featured in The New York Times
"Pasolivo creates what are perhaps some of the most vibrantly flavored olive oils in the world... Glowing in various shades of citrine, Pasolivo's extra-virgin olis are fervent in flavor. The Estate Tuscan blend exudes a grassy intensity and sharp, spicy finish."
To view the entire article, click here.

• Paso Robles and Pasolivo Featured in The Washington Post
"Perhaps my favorite discovery: artisan olive oils... I learned to appreciate a truly fine olive oil and its various attributes in the categories of fruitiness, pungency and bitterness... Who knew olive oil could carry such a strong and distinctive taste? (Pasolivo) makes a huge difference in the quality of my homemade salad dressing. I even decided to upgrade my balsalmic vinegar to make it worthy of being mixed with Pasolivo." To view the entire article, click here.

• Pasolivo Wins TWO Best in Shows at 2007 International Olive Oil Competition in Los Angeles
Pasolivo oils took two top awards at the annual competition, held in conjunction with the LA County Fair. The competition is the world's largest international olive oil competition. Judging 396 oils from 274 producers, this year's competition received oils from Argentina, Australia, Chile, France, Greece, Israel, Italy, Japan, New Zealand, Peru, Portugal, South Africa, Spain, Tunisia, Turkey and the United States.

Pasolivo Extra Virgin Olive Oil won Best in Show for Domestic Robust Olive Oils, and Pasolivo's Tangerine Olive Oil won Best in Show Flavored Oil. In all, Pasolivo oils took home 7 medals.

• 2007: PASOLIVO NAMED ONE OF TOP TEN OILS IN THE WORLD
Annual tasting by Der Feinschmeker, Germany-based international food journal, chose Pasolivo in its top 10 out of over 200 olive oils from the around the world. Pasolivo is the only American olive oil to break the top 10. We took second place in the medium fruity category out of 4 categories. Other winners came from Sicily, Tuscany, Greece, Spain and France. "Don't let the somewhat simple bottle deceive its tremendous contents: This oil from Paso Robles in Southern California is pressed from five kinds of Italian olives and offers fine hints of fresh kiwi, green bananas, tomatoes... Excellent pure (as is) on bread or with (shrimp) scampi pasta. Der Feinschmecker (Taster's Choice) awards Pasolivo the OLIO Award for moderately fruity oil." 

• Food & Wine Names Pasolivo as One of California's Best
"Our massive taste test of 65 artisanal olive oils revealed Pasolivo to be one of California's best... Even among this impressive bunch, Willow Creek Olive Ranch in Paso Robles stands out."
- Jane Sigal, Food & Wine Magazine

• Liquid Gold
Middlebury Magazine recently highlighted several of the "foodie" areers their alumni have chosen, including our Miller, Joshua. "Quality olive oil has an exquisite flavor that can transform an ordinary dish from mundane to magical--some chefs refer to this ingredient as 'liquid gold.' Extracting the oil from the humble olive and then transforming the liquid into the golden essence that is bottled and sold requires a good deal of alchemy." To view the entire article, click here.
- Joanne Eglash, Middlebury Magazine

• Pasolivo named a Favorite Producer by Georgeanne Brennan in Metropolitan Home
Acclaimed writer Georgeanne Brennan penned an informative and gorgeously photographed piece in April's Metropolitan Home titled "Liquid Asset". "Like California wine, the state's olive oil has become just as good as traditional European varieties.the next time you replenish your pantry, buy American. You won't be disappointed." Willow Creek was one of only five olive oil producers Ms. Brennan recommended as "My Favorite California Olive Oil Producers".

• Pasolivo a standout oil in the Los Angeles Times
"...the real enlightenment has come from our farmers. For public understanding to finally stir, we've had to go beyond the bottles to the trees and fruit. It took California ranchers such as Joeli Yaguda in Paso Robles, planting dozens of new olive groves, laying in shiny new presses and then getting new season oil to us in such a startlingly fresh state." Corie Brown called Pasolivo "a standout among the local offerings". "Willow Creek Olive Ranch has evolved from a hobby into a bit of olive artistry." She also describes the oil as "designed for an epicurean palate."
-Emily Green

• Pasolivo Olive Oil in the News!
We have been visited by some great writers, and had some great write ups, in the past few months, including Eric Noland of The Los Angeles Daily News, San Mateo County Times, Alameda Times Starr and more. We were also featured in the Pacific Coast Business News ("Olive Business Ripens - For the Love of Olive Oil") and Gayot.com's celebrated "Food Paper." "A Loaf of Bread, A Jug of Wine and Pasolivo Oil"..."Personalized attention: to technique, to flavors, to aesthetics, to service. It is this...that sets Willow Creek Olive Ranch apart." -Kim Fay, The Food Paper, Gayot.com