By Rodd Cayton,
The Temecula Olive Oil Co.’s path to success has been smoothed out by many factors, its owners say.
The Food Network, with its audience-enthralling programming, helps out by featuring recipes that use olive oil.
The Internet makes it possible for consumers across the world to buy Temecula products.
Customers help the company by learning more about olive oil and developing a taste for the better varieties.
And the owners say they’ve helped themselves out by using Old World extraction processes and producing high-quality products.
That’s all put the business in a very nice spot.
The company’s sales this year are up 12 percent over last year, co-owner Nancy Curry said.
It opened its second tasting room in San Diego in March, and her husband and co-owner, Thom, said the company plants more trees each year and sells all the oil it makes each year.
The additional plantings, he said, are partially in hopes of being able to fill requests from area restaurants wanting to carry them.
While other shops in the Inland region offer olive oils, Thom Curry said the Temecula Olive Oil Co. differs in that it produces and bottles its own.
Curry said many Inland residents are educating themselves on olive oils, the way wine and cheese have been studied in the past.
While the phrase “extra virgin” is intended to make the consumer believe he’s getting the best quality of olive oil, Thom Curry said, the phrasing means nothing in the United States.
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