June 28, 2013
Six months ago, California “raw milk man” James Stewart was sitting in a jail cell in Los Angeles county, shivering from hypothermia, his body wrapped in chains from hands to ankles. He had been raided at gunpoint by the LA County Sheriff’s office under orders from the FDA, then labeled a “terrorist” and literally subjected to extreme torture in the L.A. jail system. His crime? He was distributing fresh, wholesome milk to moms and families who didn’t want to buy pasteurized, homogenized, hormone-contaminated milk. And so James Stewart became an enemy of the state and had his entire business (and nearly his life) destroyed.
James spent nearly five months in jail, a prisoner of the State of California. Facing multiple felony charges by the District Attorneys of both Los Angeles and Ventura counties, James used to call me from jail, detailing the jaw-dropping criminality of the so-called “justice” system and how an innocent man like himself ended up having his livelihood absolutely gutted by a government gone mad.
Remarkably, through sheer willpower and determination, James Stewart began the arduous effort of reinventing his business and his livelihood, hoping to avoid being further victimized by a police state system of rogue government that considers the distribution of real food to be a heinous crime. Over the last year, he has risen from the dirt that the state tried to pound his face into and now commands what may soon become one of the most celebrated specialty olive oil suppliers in North America: Oliflix.
Oliflix isn’t your run-of-the-mill olive oil company. In fact, the mill is where this story begins: it’s a 350-year-old mill in the Catalonia region of Spain. The mill, built by hand by local stonemasons in the 17th century, had been shuttered for over a generation. But a passionate olive oil aficionado named Antonio Rey Sole, a former organic beekeeper, made it his mission to restore and resurrect the mill, and in doing so he brought long-lost authentic food artistry back to the present and unleashed a global olive oil phenomenon that’s just now making its way to North America via James Stewart.
The mill, though, is only part of the story: This is also a story about the olive trees. These trees are all over 300 years old, and some of them are as old as one thousand years. They’ve been producing olive oil since before the Declaration of Independence in 1776.
If you know anything about olive trees, you also know that the older they get, the more mature, powerful and complex their olives become. Older trees means richer flavor… and increased health-enhancing phenolic compounds, it turns out (see below).
Consuming olive oil from these old-world trees, processed through the restored stone mill, is like being transported into an ancient time before glyphosate weed killers, before genetically modified pollution, before lead and arsenic was in all the water, and before all the food hoaxes and counterfeiting that seems all too common today.
Check out a picture of the huge stone rollers that process these olives in traditional, “artisan” fashion:
See a YouTube video of these trees, the mill, and the production methods here:
This article was posted: Friday, June 28, 2013 at 5:42 am