Olive oil also is an important part of the state’s heritage. Olive trees were first brought over by Spanish missionaries. In the past decade, nearly 7.5 million trees have been planted on 12,500 acres. This year California’s olive oil production will exceed 1 million gallons for the first time.

Most of the state’s award-winning olive oils come from the foothills, where olive groves have long been established.

Apollo Olive Oil, in Yuba County, epitomizes these growers. Founder and co-owner Steven Dambeck planted his first 600 olive trees in 1979, on slopes adjacent to a fruit orchard in Oregon House.

With a motto “always turn better into best,” Apollo has been a pioneer of award- winning California olive oils. Among them: “Best U.S. Organic Olive Oil” in a prestigious international competition in Italy; “Best of Class” at the L.A. County Fair; and “Outstanding” by Food & Wine magazine.

Apollo’s olive oil is 100 percent first- crush, cold-pressed on the only mill in America designed to maximize flavor and health benefits. It is certified both organic and extra virgin.

The foothills producer makes three olive oils: Mistral, Sierra and Barouni. Mistral is an oil of great roundness. (We brush it on grilled salmon). Sierra compliments heartier dishes, and Barouni is known for its exotic overtones and rich pungency.

Apollo Oil is sold at stores including Newcastle Produce in Newcastle, BriarPatch Market in Grass Valley, and SPD Market and Nevada City Seafood in Grass Valley and Nevada City. It also is sold on the Internet at apollooliveoil.com.

“It’s the best olive oil I’ve ever tasted, and that’s saying something because I’ve tasted a whole lot,” says well-known cookbook author and chef Heidi Swanson of San Francisco.
Picknicking at Apollo’s bucolic orchards in Oregon House.

Endurance cyclists get their energy from healthy eating: grains, legumes, fresh fruits and vegetables, fish and meat — but not too much. They eat plenty of carbohydrate-rich food, such as pasta, bread and rice.

The best foods for cyclists are “whole foods” — ones that are natural and unrefined. Here are some examples and where you can get them:

BackPorch Market: For a natural “carbo load,” the fine food store, located along the Amgen bike route in Grass Valley, offers items including home-made meatballs, which can go on top of the store’s fresh pasta and sauces.

BriarPatch Market: The store offers an extensive selection of bulk foods, including staples-grains, beans and more. BriarPatch also carries organic and natural meats and poultry. Seafood is sustainably farmed. It carries local eggs seasonally, always cage-free.

Caroline’s Coffee Roasters: Cyclist often is synonymous with “java junkie.” Caroline’s has been roasting and selling coffee since 1988. All fair-trade coffees guarantee that the farmer gets a a fair wage for the green coffee. Their coffee is all organic too.

Nevada City Seafood: This fresh-fish store has now opened a second location at 115 South Pine St. in downtown Nevada City. Owner Eric Jewell sends his custom refrigerated truck to San Francisco four times a week to bring fresh seafood back to the Foothills.

Nevada County Free Range Beef: Owner Jim Gates’ grass-fed beef is available year-round at the BriarPatch and Diego’s Restaurant in Grass Valley, also along the Amgen bike route. It also is available as “freezer beef” by the quarter, half or whole.

Bike racer ice cream
Treats ice cream at 110 York St. in Nevada City plans to name some of its flavors after the Tour of California bike race.

Examples include Paceline Praline, King of the Mountain Mint Chip and Sprinters Strawberry Sorbet. The flavors will be made by owner Bob Wright using local organic ingredients whenever possible.

The Truffle Shop at the New York Hotel Shops at 408 Broad Street will offer its famous Ice Cappuccino to race-goers.

(photo credit: Lisa Redfern)

The fresh-fish store will be an anchor tenant to the “year-round farmers market” at the newly refurbished building across from the South Pine Cafe — a smaller-scale, Sierra Foothills version of the Ferry Building in San Francisco or the Rockridge Market in North Oakland. The market is expected to feature fresh food and some “eco-friendly” products.

“The new shop will open officially March 15th,” according to an email that Nevada City Seafood sent to its customers on Sunday night. “We look forward to seeing you during that week and at our grand opening the weekend of March 19th and beyond. Up, up and away!”

Nevada City Seafood will continue to run its original store in Grass Valley at 1020 Whispering Pines Drive as well.

Owner Eric Juell sends his custom refrigerated truck to San Francisco wharf four times a week to bring fresh seafood back to the foothills.

Nevada City Seafood is featured in the Winter issue of Sierra FoodWineArt. The story is here.

Enter Nevada City Seafood, which sells some of the freshest seafood around. Owner Eric Juell sends his custom refrigerated truck to San Francisco wharfs several times weekly to bring fresh seafood back to the
foothills.

This winter, you can find Dungeness crab, halibut, petrale sole, swordfish, salmon, oysters, clams, mussels and more in Eric’s market. He filets the seafood when it arrives from the docks in a new, custom facility, helping to ensure its freshness.

“You won’t find any fresher seafood around here,” says Eric. Eric has built a loyal following, because
customers can taste the difference. He blasts daily specials to customers via email. Winter delicacies include Florida stone crab, hard to find around here.

Eric also sells home-made cioppino and clam chowder—classic winter-time fish comfort foods. His regulars also include local restaurants.

All year long, Eric offers demonstrations and classes for preparing fish, ranging from cioppino to sushi. He recently teamed up with Sierra Starr Vineyard & Winery for a champagne and oyster tasting party.

This foothill fishmonger’s success is prompting him to expand. This winter, he and his wife, Enedina, are planning to open a second store at the new Nevada City Marketplace in the historic downtown.

The Marketplace will be a “year-round” farmer’s market, featuring Eric’s fresh fish and local, organic fruit and veggies, redolent of San Francisco’s Ferry Building or Oakland’s Rockridge Market.

Down the road, Eric also would like to open an oyster bar in the new space, just like the one you see at the Ferry Building. He’ll offer fresh oysters, chowder and beer on tap. Jewell’s experience includes working for Spenger’s Fresh Fish Grotto in Berkeley, a well- known fish restaurant and seafood market.

He also sells fish at the local farmer’s markets in the summer, and people line up to buy his fish. “It’s healthy and convenient,” as one customer puts it.

Nevada City Seafood
1020 Whispering Pines, Ste. G, Grass Valley
530-274-2919
nevadacityseafood.com