A butter, smooth extra virgin olive oil. A native of Spain, this is a delicious mild option with a hint of bananas. SOURCE: California
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Igliarola is harvested early, when the olives are still green and turning brown. The olive oil has a deep fruity/grassy aroma with a “white fruit” (apple and white peach) taste, followed with a light almond aftertaste. The color is golden yellow with a light green reflex. SOURCE: Italy
This extra virgin olive oil has a nutty and fruit forward flavor with notes of green tomato and almond. It has a touch of pepper on the finish. An excellent all-purpose oil, it will excel as a finishing oil. Try it over tomato-based salads or grilled fish such as halibut, swordfish, shrimp and scallops. SOURCE: California
Enjoy this Mediterranean olive oil imported from Tunisia, one of the top producing (and longest producing) olive regions of the world. This versatile oil is smooth in flavor, with a rich mouthfeel and fresh taste. This is a blend of Chetoui, Zaarazi and Chemlali olives.