By Michael Walsh

California grown olives are some of the highest quality and best tasting in the world. Since the California produce industry has such a strong world wide reputation, it isn't any wonder that the California grown olive is one of the worlds tastiest, if best kept secrets.

Click on Images for Captions

Orland, California growers Maurice and Cindy Penna are the leaders in Northern California olive growing. They are distinguished as the only ripe style olive processor in Northern California. M&CP Farmer have been producing pre-ripened green olives since 1975 on farming land that has been in the family since 1951. However, the olive orchards themselves have been commercially viable since 1915 and are some of the oldest in the state. The focus for the Penna's is on quality olives and olive produces that puts M&CP Farms at the forefront of the custom packed fresh olive market in California.

Most of the Penna's olive production is shipped to upscale markets in the Bay Area, the Reno-Tahoe and Sacramento area and to winery tasting rooms in the Napa, Sonoma and Monterey. The market growth for California olives is in the beginning stages with a prosperous future ahead of it.

Corti Brothers retail grocery store in Sacramento carries the Penna olive products. Darrell Corti said that, "the Penna Olives are quite a find, we do business with him in bulk as well as the bottled product. There is a great deal of acceptance for the California product." Mr. Corti also predicts that, "More people would eat different types of olives if California offered a wider variety. Most people in the olive bottling business are just using olives coming from Greece, Spain and Italy." Corti has had much success with Penna olive products." In 1998 we started selling the late harvest olive blend in bulk packs with the product being very well accepted by our customers. Now they have expanded to the point where they have 22 products."

Maurice Penna keeps the quality high and consistent by paying a premium to his pickers and using meticulous traditional European curing methods. Penna olives naturally ferment more slowly than commercial canneries and the process can take years depending on the flavor desired. For the Penna and Loam Ridge brands this process brings out different nuances for each product and look attractive in glass containers. For specialty designed cheese, garlic or pimento stuffed olives, the fruit must be picked carefully and sorted to ensure only the perfect unblemished olives make it into the glass jars for customers. The remaining are used to make the most delicious tapenades.

Maurice and Cindy Penna have grown the business and now process 800 to 900 tons of olives per year, some of which they buy from other growers. Maurice will ship small orders in jars or larger orders in bulk and can deliver to any area where traditional foot preparations are valued. He finds a delight in bringing the traditions of ethnic olives to the market with the gift shop quality that is so hard to find. To order a little or a lot, call M&CP Farms in Orland, California 530 865-9810.

Penna Olives Web Site
Penna Olive Salad
Penna Olives AD