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Dinner Discussion: Local Olive Oil
18 Reasons
San Francisco, CA
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Dinner Discussion: Local Olive Oil
{A four course dinner served with wine.}
Friday, May 2, 6:30-8:30pm
Tickets: $40 for 18 Reasons members, $50 for the general public

Join 18 Reasons for an unforgettable dinner and discussion featuring two of California's top olive oil producers: Jeff Martin of Frantoio Grove and David Garci-Aguiree of Corto Olive Co.  Hosted and moderated by 18 Reasons resident olive oil educator, Maia Hirschbein.


Small Bites: Marcona almonds, Jamon Serrano, Pickled Beans, Tartine Bread, Corto Olive Co. Olive Oil

Baby Beets, Radish + Avocado, Citrus, Frantoio Grove Olive Oil

Farrotto with Roasted Wild Mushrooms, Oil-Poached New Garlic, Panteleo

A Cake of Pistachio, Yogurt + Frantoio Grove Oil Oil
First of the Season Stone Fruit


Jeff Martin, Frantoio Grove
Olive oil making is in Jeff Martin's blood. He made a pilgrimage to his relative's old stomping grounds in January 2011, and discovered a 140-year orchard consisting of several hundred olive trees still standing, right where his great-great-grandfather planted it in 1871. So far, Martin has reaped 12, nine and 30 tons of olives in his first three harvests. His goal is to reach 90 to 100 tons in the future. He also plans on building a mill on the property in order to eliminate the cost and risk of trucking the delicate fruit 50 miles to another location. The fruit, on that note, is the inspiration for the brand, which is named for the 3,500 Frantoio trees dotting his property.

David Garci-Aguirre, Corto Olive Co.
David Garci-Aguirre is the Manager of Production and Master Miller at Corto Olive Co.  Corto is a family-owned business and is the second largest producer of EVOO in the United States.  Corto is committed to producing high quality oils, and under David's direction, Corto's research laboratory and state-of-the-art processing facility are helping to advance olive oil research and production techniques.  David's career in olive oil production began in 2009, when he pioneered mobile olive oil production in California.  As the co-inventor and operator of Olive to Bottle, North America's first mobile olive mill, David produced numerous award-winning oils, including 4 Best In Class awards at the California Olive Oil Council Competition in the course of 3 years.  He remains dedicated to the advancement of olive oil production, research and education.


18 Reasons (View)
3674 18th Street
San Francisco, CA 94110
United States



Kid Friendly: Yes!
Dog Friendly: No
Non-Smoking: Yes!
Wheelchair Accessible: Yes!


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