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.
The June 2015 harvest has sweet notes in the aroma, like a field of dandelions. It has a smooth flavor, with hints of tart green apple, spinach, and that same dandelion note. It has a mild pepper that tickles for a long time.
"An assertive mix of leccino, frantoio, and pendolino olives; peppery and herbaceous, with hints of... cut grass."
Camas Davis, Saveur