• Colline di Santa Cruz Olio Nuovo

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Colline di Santa Cruz Olio Nuovo - 375 ml bottle - California - 2016

2016 Tasting Notes

Colline de Santa Cruz!
Grown in the Salt air of the Bay!

Colline di Santa Cruz 2015 color is a dark, rich, vibrant green, reminiscent of some Spanish oils from the past.

To the nose, it's very light with a distinct tinge on the outer edges of your inner nostril. It's a wild olive oil this year: try a mouthful and you will have a buttery cloud in your mouth first and then it disappears within nano-seconds to be replaced by a pleasant bitterness on the edge of the tongue and a kick in the back of the throat. It’s a wild ride.

Buttery is probably the wrong word; olivey, if that is a word, describes that disappearing vapor flavor best.

If you take in a swig and hold your tongue to the top of your mouth, the flavor and taste of the oil will last a bit longer before suddenly vanishing.

Some oil remains and glistens on the lips and is quite a pleasant reminder of the flavors.

If swallowed correctly a good cough will ensue.

A robust pasta like squid ink would pair well with this oil.

Limited supply - one per customer

2014 Tasting Notes

This new Oil has wonderful soft feeling as it fills your mouth. And then as you wait for the oil to dissipate it’s as if the oil is alive, bouncing around sharing it’s flavors everywhere. 

The tip of the tongue says it’s a wonderful buttery gentleness, with the edges describing a touch of bitter indicating the freshness of the oil. 

With a nice gentle feel of pepper in the back of the throat up high, the oil finishes nicely, leaving a wonderful reminder of the flavor of fresh that Olio Nuovos bring! 

This is an assertive oil, with a gentle approach. The very best it has ever been!

2012 Tasting Notes:
It might be the salty air that makes it great!

With dark olive green color, the oil is warm in feel to the lips, filling the mouth with a fullness of buttery oil that turns to an edge of bitter, and then a sharp burn at the top of the back of the throat. When it's all gone, the mouth feels a vapor-tingly refreshment like a good mint might leave.

Unlike some oils this time of year, and more like the person who creates the oil, Colline di Santa Cruz is very friendly with a strong sense of flavor. Not an oil that disappears from memory, it is an oil that participates in a dish.

For some this oil can have the fiery punch and burn you are looking for. For others, the burn is slight. It really is an oil that has personality, and shows its true self when used!

Limited supply.

2011 Tasting Notes:
Surviving another last minute weather storm of tremendous Santa Anna winds, the olives stayed on the trees to be harvested. The result is a very pronounced oil. With lots of character and flavor. Though it might not be for everyone, it is definitely an oil that has a good strong peppery finish. This years oil fills the mouth with a fullness that moves to a flavor of olives (yes, some oils don't even taste like the olives they come from.) Then the wait for three beats and the pepper kicks in.

2010 tasting notes:
These olives survived a very cold Thanksgiving, to then produce a great oil. Rich and green with nice grassy notes, and some peppery punch. Perfect on crusty toast with a little Italian salt, or on a simple winter green salad, or just dip in some rustic Italian bread. So easy and so good.

About le Colline de Santa Cruz:
Chris Banthien produces one of the finest olive oils on the planet. Chris' work began in 1996, when she purchased a 20-acre plot of land that the locals called "Zucchini Hill". After moving around 30,000 tons of earth and terracing the land, Chris purchased 700 olive trees from an established California olive producer, and imported another 900 trees from Italy. She brought in four Tuscan varietals - Frantoio, Ascolano, Leccino and Taggiasca - to get a particular taste in the oil. She preferred an Italian taste in olive oil, with their signature pungency in the back of the throat.

Chris says that the taste of the olive oil is heavily dependent on two things: the soil and the weather. Even the identical varietals can produce oils with very distinct flavors when grown in different places. As it turns out, the rich soil of the Santa Cruz foothills, combined with the almost constant wet, warm air from the ocean, creates an almost perfect mimic of some of the finest olive groves in Italy.
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