Students and teachers at Sacred Heart Schools in Atherton, CA, have pressed, bottled and sold their own olive oil for the past two years, reports the San Jose Mercury News. The school maintains 50 heirloom olive trees, as well as a 10,000-sq.ft. organic garden, on its grounds. The olives were picked by student and staff volunteers, then pressed within 24 hours, allowing the resulting oil to be categorized as "first press extra virgin." The school leases a press to produce the ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.