CARNEROS NAPA VALLEY EXTRA VIRGIN OLIVE OIL

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A retired surgeon, Jim Talcott, along with his wife Patricia, began growing olives in the Carneros region of Napa in 2004, and today their grove of 3,000 trees is the largest in the valley. The Talcotts grow a mix of Italian varietals, mostly Tuscan. The relatively cool growing conditions in Carneros help tame the harshness of Tuscan olives, but still allow the sought after "peppery" characteristic to shine through.

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

Press Date:  November 2014

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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 finish

7.  Carneros Italian Varietal EVOO - Fruity, Grassy, Bitter - well balanced but all BIG!