I live in California and we have some really nice EVOO grown right close.
I have bought imported Italian, Greek, French etc. I have tried many that others have mentioned in this thread.
I have come to the conclusion that I really like a peppery finish in my EVOO.
I really like Napa Valley Naturals, Rich and Robust, Organic EVOO.
"At Napa Valley Naturals each year our Rich and Robust Extra Virgin Olive Oil is pressed from select olives grown on pristine orchards in Northern California. These fresh, tree ripened Arbequina and Koroneiki olives are cold pressed early in the year when they are dark purple in color, yielding an early harvest oil that is golden-green with a fruity, smooth, sweet flavor.
This is a bold, full flavored, buttery olive oil with a richly textured olive taste and an abundant hit of pepper in the finish.
It's ideal for dipping your best bread, tossing your freshest salad, or drenching your ripest tomatoes. Or drink it straight up by the spoonful like we like to do. Year in and year out, this oil ranks among our best tasting and best selling olive oils. And this year, thanks to an abundant harvest, and just in time for our uncertain times, it's certainly one of the best buys around.
Ingredients
100% Cold Pressed Unrefined Extra Virgin Olive Oil
Please note: This oil is unfiltered to maximize flavor. Cloudiness may occur under cool conditions. For best results store in cool dark place. Do not refrigerate".
Mark
