ROX, I just received your Olive oil today through Amazon. I poured it on some fresh picked tomatoes and it was great.
See! The really premium Olive Oil, see what a difference that makes, just poured straight on fresh garden tomatoes? Did you sop up the juice? Me, I take a teaspoon and spoon up the juice instead of sopping it up because I like it more
straight.
It is largely the varietal of olive that determines the flavor of the olive oil. You are not going to take Concord Grapes and make fabulous wine, no you need different grapes, better grapes for great wine. Think sweet summer grass, remember when you were a kid and would bite down on sweet tender summer grass? Ok, now think of biting into a young green tree branch. Both are going to give you a "green" taste but the tree branch green taste is going to be a more bitter taste, ok but not that great. The sweet tender summer grass is going to give a grassy flavor that is really delicious.
Not shipped nor stocked on Amazon, we also grow the Grossane olive which is the varietal we have that is a grassy favor, but it is a pleasant grassy flavor, a
sweet grassy flavor and very very light, it is not a heavy grassy flavor. You wouldn't cook with the Grossane but it also pairs really GREAT with tomatoes, you get the green grassy flavor with the Grossane which contrasts with the acideity in the tomatoes. The reason I could not send any to Amazon is because we only have 300 of the trees and do not make a lot of Grossane oil and the American Chefs bought it all. Primarily we sell to private exclusive country clubs, the ones that hire top chefs, we send them small pallets of our olive oil, that is where most of our sales are. We send them mini bottles of our oil every year to taste and then after tasting they place their orders. Some chefs know what they like and buy the same varietal but other chefs mix it up and order differently from what they bought last year after tasting the samples we sent. Well 2 BIG Clubs loved that Grossane and we sold out. We have to keep some for ourselves to sell on the farm and also we have a real nice store in our city that buys a lot so we needed to save out some Grossane for him, so that is why I could not ship any to Amazon.
The Grossane is going to taste entirely different from the Bouteillan, and Aglandau. The Bouteillan and Aglandau are not really
grassy tasting, not once you try a true
grassy tasting olive oil. The Yield of the Grossane Olive is terrible, I need 15 kiols of olives to make one liter of Grossane, therefore you will always see the Grossane and the Bouteillan priced higher, because we don't get much oil out of these varietal of olives. All our olive oils are light, none have a bitter taste and I put that right on our bottle labels. Although they are light, they have a profound flavor, this is what Bird's wife was describing when she said it has a stronger flavor. I don't say "strong" flavor because that scares people, to many people have had a "strong" tasting olive oil and they didn't like it. I don't either to tell you the truth. The ones that are really strong tasting have that green tree branch favor to them, not the sweet grassy flavor. And the "light" tasting olive oil is blah tasting, devoid of flavor. Those really light olive oils you see in the store? They cook the olive oil to eliminate any flavor, honestly I saw a documentary on it in France, Puget Olive Oil they have big vats and they literally cook the oil and then bottle it. Let me put it this way, if the varietal of olives are not great, they produce olive oil that tastes bad, then what you do is you cook the oil to eliminate any flavor. See how that works?
May I ask if Amazon delivered it wrapped in Bubble Wrap in a Box? I hope it wasn't a padded envelope.
