From the blue hills of the Capay Valley, across generations of tradition.
For thousands of years, Native American people have lived in the oak forests, rolling hills and grasslands in California’s Capay Valley, tending the national resources and creating eternal bonds with the land. Today much of this land is planted with vineyards, olive trees and the bounty of carefully nurtured crops.
As the historical inhabitants of California’s Capay Valley, our homeland is at the heart of our culture and heritage. Our long term view towards stewardship and environmental sustainability reflects a sacred commitment to this land and to the well being of future generations. Today, we are proud to share the bounty of the Capay Valley through our estate grown wines and extra virgin olive oils.
With more than 16,000 total acres in production, Yocha Dehe owns one of the most diverse farming operations in Yolo County and is one of the few tribes with expanding agriculture in California. Of the 2,100 acres currently being farmed, 250 acres are certified organic, and more than 1,200 acres of the Tribe’s land are in permanent conservation easements.
Our Tribe takes great pride in managing and cultivating more than 16 different crops and using best practices for sustainable farming. Natural systems include the use of beneficial insects, cover crops, mulching, drip systems and careful crop rotation cycles. In partnership with Cache Creek Conservancy and the US Fish and Wildlife Service, the Tribe is also removing invasive species that displace wildlife-friendly plants and increase erosion and flooding in the Capay Valley.
We conventionally farm 16 crops on our land, including alfalfa, almonds, oat hay, olives, rye grass, safflower, garbanzo beans, sunflower, sorghum, walnuts, wheat and wine grapes. On our 250 acres of certified organic fields, we grow organic wheat, asparagus, tomatoes and squash, and partner with local growers who cultivate a rotation of organic row crops. In addition to the farming operation, Yocha Dehe runs a growing herd of 700 cattle in Capay Valley, following a sustainable grazing program on the Tribe’s 10,000 acres of rangeland.
With a focus on conservation and sustainability, we are committed to teaching our next generations to respect and care for the land.
2016 Harvest. These estate olives were harvested and delivered immediately to our world-class Alpha Laval mill and is available in retail and foodservice packaging. Harmonious and versatile oil with layers of green and ripe fruit with balanced pepperiness, it is an ideal everyday oil, use for sautéing and baking, in salad dressings and marinades, and for dipping and drizzling.
Olive Variety: Arbequina
Flavor: Balanced, fruity and peppery with notes of artichoke and the aroma of fresh green apples
Harvest Date: October/November 2016
Region: Capay Valley
Grown and Milled: Yocha Dehe Wintun Nation
To complement our extra virgin olive oil, we offer a line of fruit-blended balsamic vinegars. Balsamic vinegar, imported from Modena, Italy, is infused with luscious pure fruit concentrates.
For centuries, the elderberry has been gathered for its intense sweet flavor and natural healthy qualities. Rich dark berries add bold notes to vinaigrettes and marinades, or try this vinegar drizzled on its own over both sweet and savory foods. Pair with our handcrafted extra virgin olive oil, or drizzle over grilled meats and vegetables, or sweet desserts and cheese.
• 4 Tbsp Séka Hills Premium Arbequina Extra Virgin Olive Oil
• 2 Tbsp freshly-squeezed juice from 1/2 Meyer lemon*
• 1 green onion, chopped (white and light green sections only)
• 1 small clove garlic, minced or pressed
• 1 Tbsp minced fresh herbs, such as basil, thyme or parsley
• Salt and pepper to taste
1. Have all of your ingredients measured so you can make the dressing just before tossing.
2. Pour the lemon juice into a medium-sized, round bottom bowl.
3. Slowly whisk in the olive oil, about 1/4 teaspoon at a time,
until all of the oil is fully incorporated, and the mixture is fully emulsified. Slow addition plus steady, constant whisking keep the ingredients combined for a silky dressing. A hand mixer, mini-prep, or the small jar of a blender also work.
4. Whisk in the green onion, minced garlic and chopped herbs.
5. Season to taste with salt and pepper. Toss with salad ingredients, and serve.
Prep time: 5 minutes to chop and measure, plus 5 minutes more to whisk and toss.
Makes a generous 1/3 cup of dressing.
Recipe courtesy of Roberta Klugman, April 2013.
*If Meyer lemons are unavailable, substitute a Eureka lemon with a little orange or tangerine juice: substitute 1-1/2 teaspoons orange or tangerine juice plus 4-1/2 teaspoons Eureka lemon juice for the Meyer lemon juice.
Fruit salad: Omit the green onions, garlic, herbs and pepper.
Potato salad: While warm, stir 4 cups of cooked, sliced potatoes into the dressing.
Bean salad: Stir 4 cups of cooked white beans into the dressing, using rosemary as the herb.
Caprese salad: Use at least 2 tablespoons fresh basil as the herb ingredient. Scatter more fresh basil over the completed salad.
Add cheese: Whisk in up to 1 tablespoon of a hard, grating cheese, such as Parmesan or Asiago, with the garlic and herbs.
Add anchovies: Mash 2 anchovy fillets, rinsed and dried, into olive oil mixture. Whisk in the onion and herbs.
Balsamic vinaigrette: Substitute 2 tablespoons of your favorite balsamic or fruit balsamic vinegar for the lemon juice, omitting the herbs.
Also use Séka Hills Meyer Lemon Salad Dressing as a dressing or marinade for grilled fish; as marinade for feta or goat cheese; or as a sauce for steamed, grilled or boiled vegetables.
Savory Salad Dressing
- 4 Tbsp Séka Hills Premium Arbequina Extra Virgin Olive Oil
- 3 Tbsp Séka Hills Elderberry Balsamic Vinegar
- 1 small clove garlic, grated, minced or pressed
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
- Have all of your ingredients measured so you can make the dressing just before tossing the salad.
- Pour the olive oil into a medium-sized, round bottom bowl. Whisk in the Dijon mustard and garlic.
- Slowly whisk in the Séka Hills Elderberry Balsamic Vinegar, about 1/4 teaspoon at a time, until all of the oil is fully incorporated, and the mixture is fully emulsified. Slow addition plus steady, constant whisking keep the ingredients combined for a silky dressing. A hand mixer, mini-prep, or the small jar of a blender also work.
- Season to taste with salt and pepper.
- Toss with salad ingredients and serve.
Makes a scant 1/2 cup of dressing.
Recipe is courtesy of Karen Yencich, April 2013.
Bacon dressing for spinach salad: Cut 3 slices of bacon crosswise into 1/4-inch strips. Fry strips until crisp, and set aside on paper towels
to cool. Whisk 1 tablespoon of the liquid fat into 3 tablespoons of Séka Hills Premium Arbequina Extra Virgin Olive Oil, and proceed as directed. Toss the dressing with one bunch (8 ounces) of fresh spinach, or baby spinach, and top with reserved bacon pieces.
Hot bacon dressing: Proceed as with bacon dressing until bacon is fried, set aside. Pour off all but 1 tablespoon of the rendered fat, leaving the remaining tablespoon of fat and any bits of bacon in the hot pan. Turn off the heat, and continue as directed, mixing the ingredients in the hot pan. Immediately toss with salad greens and serve.
Use Séka Hills Elderberry Balsamic Vinegar Savory Salad Dressing with grilled, steamed or boiled vegetables: Especially good with green beans, brussels sprouts, pan-sautéed cabbage, asparagus, zucchini and summer squashes.