A truly excellent extra virgin olive oil that comes from New Zealand. 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.
We just received the newest harvest from June 2014 and while it hits all the flavor notes of previous harvests, this one is slightly milder than last year. The nose is rich with grass and hints of green banana and it's smooth and buttery on the tongue. The most notable difference is the pepperiness in the finish. It's still there, but it doesn't leave your mouth tingling or tickle your throat with bitterness.
"An assertive mix of leccino, frantoio, and pendolino olives; peppery and herbaceous, with hints of... cut grass."
Camas Davis, Saveur