I tasted this extra virgin oil for the first time years ago, on a random recommendation and sample. There are plenty of oils that come in nice bottles with very endearing stories to tell, like this one, but most simply aren’t that great.
By contrast, Pasolivo got my attention as soon as I tasted it. It's powerful, full and fruity. It stands as one of America's best oils, on par with the great rustic oils of Tuscany. Chef Matt Molina uses it to top pizzas at Mozza, Mario Batali and Nancy Silverton's wildly popular Los Angeles pizzeria. Top anything you like with it, as long as you're ready for big, bold flavor. Strongly recommended.
Pasolivo is always one of our boldest oils, and the 2012 harvest we have now is no exception. The aroma has notes of freshly cut grass and celery, but it's the flavor that really catches my attention. It's intense yet balanced, grassy, with a strong bitterness, an astringency that reminds me of strong black tea, and a big peppery finish.
“...our massive taste test of 65 artisanal olive oils revealed Pasolivo to be one of California's best...Willow Creek Olive Ranch in Paso Robles stands out."
Jane Sigal, Food & Wine Magazine
"One of the Top 10 olive oils in the world (and the only American one!)"
Der Feinschmeker German food journal, which conducts the largest international olive oil tasting in the world