I tasted this 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 – this was no exception – 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. Everything I like in an oil, without any drawbacks. It still 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 L.A. pizzeria. Top anything you'd like with it, as long as you're ready for big, bold flavor. Strongly recommended.

The 2009 harvest, which started November 28 and lasted about a week, produced a very floral oil with hints of grass and citrus in its nose. Its texture is light and there's a nice peppery kick in the 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