My hsuband and I are just gushing, what can I say. Someone mentioned here in TBN, in a very nice way, that perhaps psoitng all our olive oil news, perhaps I was patting myself ont he back too much. I re-read my posts and gosh they can be read that way. My intentions as I posted was to share with y'all our joyous good news when we received it. Like when you ahve a new baby, you are so happy and so proud of your little one you sjut want to tell everybody. But after that caution I was reluctant to say to much more.
Dan you ahve broken down my reserve! Thank you so much for investing that more or less $30 and trying the olvie oil and many many thanks for your extreemply kind review.
Next time with the pastsa I might suggest how my hsuband does it. Cook the pasta in boiling water, then remove it from the stove, drain it, then ice it down with cold water. By ice it down I mean just let the cold water from the sink, drain down into the pot of pasta and overflow the pot. Cool down the pastsa. Use a really big frying pan on the stove, put in some olvie oil, your almonds or onions whatever, then add in the drained cold wet pastsa. Sautee enough to warm back up the pasta to serving temperature. Um-um Enjoy!
Ont hat bouteillan it has jsut a little hint of a citrus flavor which means it goes really really well on fish, particularly salmon. The next time you sample it see if you can pick up the taste of fresh flowers with the little hint of citrus. I do think that is the "green" taste you wre trying to describe. We grow another olive that has the taste of summer graass, that is a stronger true "green" taste. IMHO the Bouteillan's fresh natural "green" taste is very flowery.
Take some good quality smoked salmon, dice up some green onions, fan out the salmon on your dinner plate, top it with the onions and pour the Bouteillan olive oil on top. A little salt and pepper, perhaps a few capers and you are done. The olvie oil is going to make that dish. It's going to be really good.
Again many many many many thanks oh jsut for everything. I am so glad you liek the oil.
We sold 10 liters, 5 liter of AOC and 5 Liters of Bouteillan to a private country club who bought it without tasting it. They mainly bought it because they knew my hsuband and knew what caliber of chef he was so they figured the "Nico" oil should be pretty good. I called the chef back and he said, "Roxanne we never tasted olive oil like this before, we are goig to have toorder more. We already used up all the Bouteillan, I made a pasta ???(I forget the exact name of the psts dish) and it never tasted like that before, your olive oil jsut completely changed the flavor it was superb"
Oh one more thing, the AOC olive oil is going to be spectacular on fresh garden tomatoes. The Bouteillan as well will be superb, but for some odd reason I like the AOC jsut a bit more on fresh tomatoes.
Dan you ahve broken down my reserve! Thank you so much for investing that more or less $30 and trying the olvie oil and many many thanks for your extreemply kind review.
Next time with the pastsa I might suggest how my hsuband does it. Cook the pasta in boiling water, then remove it from the stove, drain it, then ice it down with cold water. By ice it down I mean just let the cold water from the sink, drain down into the pot of pasta and overflow the pot. Cool down the pastsa. Use a really big frying pan on the stove, put in some olvie oil, your almonds or onions whatever, then add in the drained cold wet pastsa. Sautee enough to warm back up the pasta to serving temperature. Um-um Enjoy!
Ont hat bouteillan it has jsut a little hint of a citrus flavor which means it goes really really well on fish, particularly salmon. The next time you sample it see if you can pick up the taste of fresh flowers with the little hint of citrus. I do think that is the "green" taste you wre trying to describe. We grow another olive that has the taste of summer graass, that is a stronger true "green" taste. IMHO the Bouteillan's fresh natural "green" taste is very flowery.
Take some good quality smoked salmon, dice up some green onions, fan out the salmon on your dinner plate, top it with the onions and pour the Bouteillan olive oil on top. A little salt and pepper, perhaps a few capers and you are done. The olvie oil is going to make that dish. It's going to be really good.
Again many many many many thanks oh jsut for everything. I am so glad you liek the oil.
We sold 10 liters, 5 liter of AOC and 5 Liters of Bouteillan to a private country club who bought it without tasting it. They mainly bought it because they knew my hsuband and knew what caliber of chef he was so they figured the "Nico" oil should be pretty good. I called the chef back and he said, "Roxanne we never tasted olive oil like this before, we are goig to have toorder more. We already used up all the Bouteillan, I made a pasta ???(I forget the exact name of the psts dish) and it never tasted like that before, your olive oil jsut completely changed the flavor it was superb"
Oh one more thing, the AOC olive oil is going to be spectacular on fresh garden tomatoes. The Bouteillan as well will be superb, but for some odd reason I like the AOC jsut a bit more on fresh tomatoes.
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