California Extra Virgin Olive Oil
Many of you have fallen in love with our soft buttery style Italian varietal California Extra Virgin Olive Oil....and we thank you!
It's the perfect every day extra virgin olive oil..my favorite for dipping and vinaigrettes.
To give you an idea of the differences in the oils, we have done a light up from the softest style oil to the biggest.
Extra Virgin Olive Oil is evaluated by smell and taste only. They are evaluated by the three positive characteristics which are fruitiness, bitterness and pungency. Fruitiness can vary in descriptors from artichokes to bananas to grass; Bitterness makes you grimace; Pungency is the burn in the throat.
Studies have shown that pungency equates to the level of polyphenols. The bigger the burn, the higher the antioxidants.
The evaluation is done by tasting the olive oil alone much like wine...so the flavors are all more intense then when used with food.
ORDER OF INTENSITY
CA Italian EVOO - buttery with slight pungency
Stagecoach Italian EVOO - a slightly bigger version then CA Italian EVOO.
Lot 2 Napa Valley EVOO - soft grassiness, slightly pungent.
Wallace Family Napa Valley EVOO - Soft grassiness in nose and taste. Light bitterness and pungency.
Field Blend Napa Valley EVOO - Big alfalfa and grassinesss in the nose. Soft balance of fruitiness, bitterness and pungency.
Lot 1 Napa Valley EVOO - This is our biggest oil this year. It is a good representation of what an oil from Tuscany is all about...it's robust in the nose and taste. It's a strong combination of bitterness and fruitiness with a slight pungent finish.