A truly excellent extra virgin olive oil. Amazingly well rounded and complex, especially for one that’s only been in the works for less than a decade.
Ed and Liz Scott use Tuscan olive varieties on their certified organic farm to lend their oil boost of spicy green olive flavor with a generous dose of pepperiness. That flavor is balanced with a touch of South Pacific lushness that—I swear—hints of tropical fruit in the finish.
Try a bottle and bring this fresh set of olive oil flavors to salads, pastas, full-flavored fish or some nice New Zealand lamb grilled with garlic and fresh rosemary.
The latest harvest, pressed in summer of 2012—when it's fall down under—is an electric green color. The fruity aroma is grassy and has a tartness that reminds me of starfruit. The flavor is bright and mildly green, but what really captures my attention is the texture: silky and luxurious in the front of the mouth, prickly and peppery in the back. The pleasant flavor lingers long after I've eaten.
"An assertive mix of leccino, frantoio, and pendolino olives; peppery and herbaceous, with hints of... cut grass."
Camas Davis, Saveur