Out of stock till early 2011
Santa Cruz County, California - Limit one per customer!
Extremely limited supply.
Meyer Lemons and blended (infused) with one of our all time (and continuous) favorites olive oils. Since the very beginning for us to have this wonderful oil, we have enjoyed and reveled in it's taste every year, every harvest. Now with the meyer lemons that grow just to the north of the olive trees, it is a marriage made in farming heaven!
Leccino - Frantoio - Ascolano - Taggiasca
Pressed from hand-picked olives grown in the coastal hills of Monterey Bay, Colline
is a wonderfully fresh, flavorful, unfiltered oil that has repeatedly won gold medals at the L.A. County Fair, nabbing Best of Show in 2001.
We are thrilled to have the wonderful 2008 oil (that is, pressed in the last months of 2008). It bursts into the mouth with complex olive flavors and no trace of harshness from immature fruit. It's a beautifully balanced, harmonious oil, with "a backgound of bitterness with rich fruitiness and a mild but persistent peppery finish," according to Bruce, one of the partners at Colline.
Suggestions for Use
As with most of our excellent oils, this one is a finishing oil that brings out the best in food. Use it as a garnish for soups, to dress salads and steamed vegetables, or as a richly flavorful finish for meat and fish dishes and pastas.
About the Producer
Colline Extra-Virgin Olive Oil is produced from olives grown in the rolling hills near Santa Cruz, California. Sitting atop a hill, owner Chris Banthien's Valencia Creek Farm is an extraordinary property. From a small group of 100 trees first imported from Pescia, Italy in 1994, Chris and her business partner, nurseryman Bruce Golino, have expanded to over 2,000 trees. Chris and Bruce are very proud to be the first to grow olives for oil production in the Monterey Bay area since the 1940s.
The mild weather of Santa Cruz and Monterey counties' cool coastal areas is similar to that of Lucca in Tuscany, and coastal influence yields very fruity oils with softer bitterness and pungency than olive oils produced from drier, warmer climates. Specializing in Tuscan and northern Italian varietals, Chris and Bruce have planted Maurino, Frantoio, Leccino and Ascolano and have recently planted Taggiasca from the Ligurian Coast.