|
|
Leafy-Green and Peppery
If you harvest and press olives early in the season, usually by mid-November, when they're still somewhat green, you'll produce a robust and peppery oil, full of pungency and a higher percentage of healthful anti-inflammatory attributes such as polyphenols (antioxidants). 
The certified extra virgin olive oils below will hit the back of your throat with a peppery, grassy aftertaste. This is why they are often referred to as "two-cough" oils.
Use our robust and pungent oils on your stronger dishes—tuna, lamb, hummus, grilled meats and vegetables—the oil's flavor will come through. Also ideal as topping to really perk up a fresh baguette, pasta, and pizza.
Questions? Please let us know.
Frantoio Grove is a complex yet balanced oil with fruity flavors and a strong peppery finish, Frantoio Grove pairs well with grilled vegetables, Caesar salad, or a baguette fresh from the oven.
|
The picual olive, with its Spanish ancestry, is robust - a beautiful, complex and well balanced oil, with the sweet fresh aroma of ripe fruit and tomatoes. The flavors of fresh green leaves, toasted almond, and banana are balanced with a rpeppery finish
|
Grumpy Goats Pendolino has soft fruity tones, with clear fresh grass, green almond, and cinnamon traits, and a spicy ginger finish with a hint of walnut. It is a moderately robust oil.
|
|
|