OLIVE OIL BOTTLE DATABASE

Tasting Notes:Your everyday essential, sized to try, travel, and tuck into a stocking. The same smooth, grassy extra virgin olive oil, made from early-harvest California Arbosana and Koroneiki olives, in a 100 mL pour that's just right for a first taste or a thank-you.

Tasting Notes:A classic Picual from Jaén, Spain, selected for the greener side of olive oil. Tomato leaf and fresh-cut grass lead the aroma, followed by green tomato, bell pepper, lettuce and bitter endive. Black pepper, warm spice and mint carry through the finish. It is bright and distinctly green without becoming punishingly bitter or throat-catching.

Tasting Notes:We made this limited-release oil from Don Carlo olives grown by Albert Katz at Rock Hill Ranch in Suisun Valley. One of a newer generation of Italian cultivars developed to combine the flavor of traditional Italian olives with modern orchard performance, Don Carlo naturally produces oils rich in aromatic complexity and polyphenols. The result is a vibrant, savory oil.

Tasting Notes:We make this high polyphenol oil from estate grown Frantoio olives. We pick them at the first sign of ripening, then we mill them on site within 90 minutes for freshness, flavor, and balance. The result is our pride and joy - a vibrant and peppery oil, with notes of herbs, fresh cut grass, and a clean finish.

Tasting Notes:An organic Hojiblanca from Grumpy Goats Farm in California's Capay Valley, selected for a softer expression of extra virgin olive oil. Hojiblanca can be herbaceous and green without relying on sheer bitterness or pungency. This oil brings green almond, artichoke, olive, floral and nutty notes with a lighter touch that makes it especially easy to use at the table.

Tasting Notes:Fresh green aromas of cut grass and artichoke lead into notes of ripe banana.

Tasting Notes:The Tuscan is a blend of primarily 3 Italian varietals: Frantoio, Leccino, and Pendolino. Aromas of chard and ripe black olive are rounded out by a buttery palate with flavors of unripe avocado, nettle, green tea, and toasted pine nut.

Tasting Notes:This year’s Tuscan extra virgin olive oil is crafted from a blend of primarily Frantoio, Leccino, Pendolino, Picual & Koroneiki olives. These olive varietals tend to produce characteristically grassy, peppery & fruity olive oils, and are harvested & milled early in the season to maximize the green and vibrant notes of the fruit.