This Month's Featured Extra Virgin Oil
Talcott Extra Virgin Olive Oil
In 2004, James and Patricia Talcott planted Napa county's first large olive grove in the Carneros region. The
cooler climate in the inland hills has tamed some of the ruggedness of the Tuscan varietals they're growing—Frantoio,
Leccino, Taggiasca, Moraiolo, Casaliva, and Pendolino—and allowed the more nuanced flavors to come through in the finished
oil. The oil this year has a gorgeous nose, redolent of tarragon with a
whisper of spice. The flavor has some of the hallmarks of a Tuscan oil—vegetal artichoke, earthy green tea—but
it is backed by a delicate complexity we just can't get enough of. ($32.00/375 ml)
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Citrus Infused Olive Oil
We currently offer two citrus flavored olive oils—Blood Orange and Meyer Lemon.
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Herb Infused Olive Oil
Our herb infused olive oils are great as a dressing, marinade, or on
a piece of bread under the broiler with some parmesan cheese on top. |
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Artisan Wine Vinegars
All Things Olive brings you an assortment of wonderful wine vinegars
from Katz and Company. The vinegar is made in the Orleans Method perfected over 500 years ago in France.
Most vinegar
today is produced by a system that takes just hours, but the industrial process removes most of the taste and the
nutrients. In contrast, authentic vinegar from Katz is converted slowly over many months from quality wines and fermented
juices with the starter (the "mother") in oak barrels.
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Extra Virgin Olive Oil
We now offer extra virgin oil from over a dozen producers,
and this number grows each year.
Our extra virgin olive oils, like all true extra virgin olive oils, can
be grouped into the four flavor categories--delicate and buttery, fragrant and fruity, olive-y and peppery, and leafy green
and pungent.
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We now offer extra virgin oil from over a dozen producers,
and this number grows each year.
These extra virgin olive oils, like all true extra virgin olive oils,
can be grouped into the four flavor categories--delicate and buttery, fragrant and fruity, olive-y and peppery, and leafy
green and pungent. Knowing which is which will help you decide what to use it with.
Delicate
and Buttery—Use anywhere you'd use butter.
Fragrant and Fruity—Great
as a vinegar partner on salads or on fresh slices of tomato.
Olive-y and Peppery—Perks
up bread and pasta.
Leafy
Green and Pungent—The strongest flavor, ideal for soups and stews.
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And Tapenades We offer four different tapenades from The
Olive Press - Kalamata, Artichoke with Lemon, Spicy Green Olive, and Tuscan. Each product is carefully created
in small batches to give each a homemade taste that is rich in flavor.
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- Tasting Notes -
Depending on the type of olive and the date of its pressing—mid-autumn to early winter—extra virgin
olive oil can taste delicate and buttery, fragrant and fruity, olive-y and peppery, or leafy green and grassy.
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Herb Infused Olive Oils
Basil-Parmesan—Wonderful drizzled over pasta, tossed with fresh romaine lettuce, or
just dipped in with your favorite bread.
Italian Herb—Includes balsamic vinegar and
a bit of heat from hot chili flakes, which makes it perfect as a spicy Italian marinade for chicken, salad dressing,
or for dipping crusty bread. Uses limited only by your imagination! Roasted Garlic & Rosemary—A hint of Dijon mustard and lemon juice make it a great
dipping oil for bread or crisp vegetables. Toss with pasta or add one of our vinegars for a zippy dressing for salads or marinade.
Our
Citrus Flavored
Olive Oils
We
currently offer two citrus flavored olive oils—Blood Orange and Meyer Lemon.
Blood Orange—Blood
oranges offer a nice counterbalance to the olive oil -- the perfect accompaniment to pork and duck dishes,
red snapper, choggia beets, and as a lift to green salads.
Meyer Lemon—Thought
to be a cross between a true lemon and a mandarin or sweet orange, the zest of the peel is blended with Mission
olive oil to produce an amazingly fragrant lemon oil with exceptional lemon flavor and a hint of pepper on the finish. Meyer
Lemon Olive Oil is perfect with a wide variety of dishes especially fish, peppered chicken, grilled vegetables and salads.
Wow! Even fine food maven Martha Stewart agrees that our wine
vinegars are the best. Click here to find out more.
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Barrel Aged Wine Vinegars
All Things Olive brings you an assortment of wonderful wine vinegars from Katz and Company. The
vinegar is made in the Orleans Method perfected over 500 years ago in France.
Most vinegar today is produced
by a system that takes just hours, but removes most of the taste and the nutrients, and the "art" of making this
ancient elixir. In contrast, authentic vinegar from Katz is converted slowly over many months from quality wines and fermented
juices with the starter (the "mother") in oak barrels.
The Late Harvest vinegars, Zinfandel, Sauvignon Blanc, and Viognier
Honey are called "agrodolce"—or sweet and sour—vinegars. The finished vinegars
marry the sweetness and complexity of wine grapes that have been left on the vine to concentrate the natural sugars, with
a bright and crisp acidity.
We also
offer a wonderful Sparkling Wine Vinegar (aka Champagne Vinegar) made from California Chardonnay grapes.
It offers hints of vanilla from the oak
and subtle nuances of melon and cucumber in the finish, its clean taste makes it an excellent choice for cooking in sauces,
the perfect mignonette and for creating delicate dressings for leafy salads.
Our "Trio"is crafted to mirror the classic Meritage wines
where small lots of red wine varietals are blended to create wines with great structure and character. Trio vinegar is made
this way by blending selected lots of Merlot, Zinfandel and Cabernet Sauvignon. The finished vinegar has a lovely garnet color
with nuances in the flavor of sweet ripe berries.
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