Awards: Los Angeles International Olive Oil Competition - Gold Medal
California State Competition - Gold Medal
New York International Olive Oil Competition - Gold Medal
How to Use: This is a very flexible oil, that pairs well with a stir-fry of vegetables which might include strong herbs like basil, rosemary, thyme, and oregano. It is also great with roasted root vegetables including carrots, potatoes, yams, red onions, and roasted peppers.
This is a classic green medium EVOO of the highest quality and complexity. It has diversity of aroma and flavors which makes it very flexible with foods you pair it with. It has high medium bitterness and pungency with the pungency being exceptionally long lasting in the mouth. This is an estate oil meaning the grower of the olives also mills the oil on site. Handcrafted by the grower with very little time from the picking to the milling contributes to the intensity of fresh fruit flavors in this oil. I
Aroma - Fresh cut melange of oregano, basil, and marjoram
Flavor - Artichoke and fresh cut Herbs
Bitterness - Strong side of Medium
Pungency - Strong side of Medium
Blend includes Leccino, Picual, and Lucca olive.
This extra virgin olive oil is a complex and well-balanced blend with a lot of nuance. It has grassy, leafy green and cinnamon aromas, with floral, tropical fruit and nutty ripe olive notes on the palate. There is a strong, black pepper finish. Key sensations: Green Banana, pink pepper, herbs, artichoke, tomato leaf.
About the Producer:
Their ancestors settled on California's central coast in 1864 and began farming the land that they now call 43 Ranch.
They are proud fifth and sixth-generation farmers on this land. The soil characteristics and mild climate of the southern Salinas Valley mirror the characteristics of old world olive growing regions.
They hope you can taste the passion that comes from their love of the land they call 43 Ranch.