Awards: Gold Medal California State Olive Oil Competition
How to Use: Medium/Robust and best used as a flavor boost for dishes with lots of herbs. It has the strength to stand up to the strongest herbs like oregano, rosemary and basil. Strong enough to use with more powerful greens like arugula and endive, and great as oil to use with basil in making pesto or bruschetta. This oil would be wonderful to make a garlic pasta sauce to serve with linguine or your favorite pasta noodle.
Our Notes: This a very green, bitter, and pungent oil. I found this oil to be less fragrant than other Wild Poppies oil, but it has great intensity of fresh herbs and green tomato leaf in the month with nice strong bitterness and pungency.
Aroma - Green Herbs
Flavor - Herbaceous, Green Tomato Leaf, Pepper
Bitterness - Robust
Pungency - Robust
Producer's Notes: Cinnamon, Grass, and Green Almond. The 2018 Tuscan Blend has a blend of 6 Tuscan varietals (35% Leccino, 35% Frantoio, 13% Ascolano, 7% Taggiasca, and 5% Pendolino and Canino,
About the Producer: Sister-in-Law's Jamie and Kim started Wild Poppies in 2018 and have struck gold in their first years efforts at making ultra premium extra virgin olive oil. They won gold medals and even a best in show at their first competition. You can see the care they put into taking care of their 2000 trees and hands on approach of going through each bucket of their hand harvest olives to make sure only best olives make it to the mill. All their oils are an expression of their passion about ingredients that have big taste to help you make delicious meals. They primarily sell their oils through local farmers market and it is rarely seen outside the seaside Santa Cruz County of California. They are truly a family business with hopes to have their young kids learn how great food is made and the job of a network of people who love cooking good food. When asked which is their personal favorite oil they both agreed it is the Bathien, It is a micro batch of oil harvest from small plot in separate area of the orchard. Originally they were going to blend it with the Ascolano but it was so amazingly robust and powerful with tons of green almond, green tomato leaf, artichoke and herbs they decided to bottle this block buster for customer who know how to use a truly robust flavor bomb of an oil.