Olive oil from New Zealand? You read that right. Not only is it rather novel that it’s from the tiny island nation, it’s a truly excellent 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. The latest vintage, picked and pressed in June 2009 (since it's from down under, the harvest is six months off from the northern hemisphere), is especially green, with delicious grassy flavors.

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.

This product is certified organic.

"An assertive mix of leccino, frantoio, pendolino and moraiolo olives; peppery and herbaceous, with hints of artichoke and cut grass."
Camas Davis, Saveur