Gifts in our household are frequently edible. When Joe handed me the wrapped present that contained this bottle I had a pretty good idea what it was. Among olive oils, Pasolivo has a unique and beautiful bottle. Except my guess wasn't quite right...
Joe was shopping for some stocking stuffers at Zingerman's when Solomon, who works the dry goods section, came running up to him to tell him about the new olive oil Joe just had to try.
When he said "new" olive oil, he really meant new. As in, this oil was bottled immediately after pressing a mere two weeks ago!
Although olives were brought from Europe to the Americas in the 1500s, according to some it's only been in the last 5 or 10 years or so that American olive oil producers have started to make great olive oils to rival the best of of Italy, France, Spain, and Greece. Pasolivo is produced in California using organic methods (they are in the process of certification). They hand-pick all their olives. I've had their standard olive oil and think it's a standout.
But I've never had olive oil where the olives were still on the trees a mere few weeks ago.
Joe knew that this was the perfect thing and snatched up one of the last bottles. But if you can't find it at Zingerman's (or your local equivalent), you can look up local retailers on the Pasolivo site or get Olio Nuovo directly from them.
Tasting Notes
The bottle is cloudy, with lots of olive particles at the bottom. I had to give it a good shake to re-mix it. The scent was green, like freshly crushed grass. The texture across my lips and tongue was smooth and buttery. The flavor is a touch green with a blast of bitterness. It's not the "greenest" olive oil I've tasted, but it has this freshness that I found very pleasant. When the oil hit the back of my throat, intense peppery notes came forward. It's got enough of a peppery bite that it's best to sip slowly and in small amounts so that the first hit doesn't shock you. (Some of the "spicier" oil olives can send me into a coughing fit if I take too much at once.) After the pepper dies down, the bitterness evens out and finishes very smoothly.
This is a nice oil for serving with Italian bread.
An olive oil this new is worth savoring repeatedly over the following month or two as its flavor will mellow in the bottle over time. I'm looking forward to seeing how it changes.
The holidays are winding down and in a week it will be 2007. We hope your holiday season has been filled with friends and family, plenty of warm cheer and, of course, good food.
I found some very good food & wine treats under my tree--including a number of restaurant gift certificates. One for Craigie St. Bistrot in Cambridge has already been enjoyed and reviewed on my blog. Also got a very nice napa cab that will go with the filet mignon I'm making tonight for New Year's.
Posted by: Cooking Chat | December 31, 2006 at 06:30 AM
Sounds like a great present!
In early December, I was in Zingerman's to get olive oil and vinegar for my husband to take to relatives. I tried some of the oils they had out for tasting and one was magnificently wonderful (it wasn't this one, though) - but something like $50 for a little bottle. I wasn't feeling that grandiose, and ended up buying an olive oil / balsamic combo they package. Once my husband got to the relatives' house, he found out they don't actually like balsamic vinegar very much - so he brought it home and put it under the tree for me!
Posted by: Tricia | January 12, 2007 at 09:23 PM