The Carneros Extra Virgin Olive Oil is our biggest oil of the year! It's very grassy with a strong pungent finish. We like it tossed with pasta, freshly-grated Parmigiano cheese and a few grinds of black pepper.
Characteristics: Fruity, Grassy, Bitter - well balanced but all BIG!
Method of Production: Blade Press. McEvoy Ranch Petaluma
Total Production: 110 gallons
Harvest Date: November 2014
______________________________________________________________________________________________________________________________________________________________In evaluation of an extra virgin olive oil, you look for three positive characteristics:
A. Fruitiness - smell and taste - descriptors are mowed lawn, alfalfa, artichoke, etc.....
B. Bitterness - taste only - makes you grimace....as in a bitter lettuce.
C. Pungency - taste only - burn in your throat...described as "peppery". Attributed to higher levels of polyphenols which are antioxidants.
The order on the bar from the lightest to the "biggest" are as follows:
1. Sevillano Extra Virgin Olive Oil - More buttery style oil with slight pungency
2. California Italian Varietal EVOO - light fruitiness with a mild pungent finish
3. Aprile Sicilian EVOO - grassy up front with mild pungency
4. Piedras Napa Valley EVOO - grassy up front with stronger pungency
5. Epstein Napa Valley EVOO - soft fruitiness with strong pungent finish7. Carneros Italian Varietal EVOO - Fruity, Grassy, Bitter - well balanced but all BIG!