|
Katz Rock Hill Ranch Ranch (2007) by ChefShop.com All of the fruit for Katz Rock Hill Ranch EVO is grown in the Suisun Valley, which is bordered on its northwestern flank by the Napa Valley. Here lies Rock Hill Ranch with soils that are loamyfull of sand and clayan ideal mix for growing olives. The hills surrounding the valley are full of compacted volcanic ash called tuff or tuffo, in Italian. These are the same soil conditions that the Tuscans claim are responsible for making it the "best" region for growing olives. Albert and Kim Katz have completed their second transitional year for all of our olives using organic and sustainable farming practices. They are proud to have made this commitment as it fulfills our long time support of organic farming. All of their olives are handpicked and taken to an olive mill operated by a Jesuit Monk who has made it his "mission" to mill the best olive oils under the most pristine conditions. A modern two-phase press is used without any additional heat at any step in the process - often some heat in the form of hot water is used to increase yields. All of their olive oils are cold-pressed in the truest sense of the word. Katz Rock Hill Ranch EVO is made from Taggiasca and Casaliva cultivars (70%). These are both noted for their soft and persistent fruitiness with sweet overtones producing a lush mouth feel. The remainder of the blend is the Leccino cultivar (30%), added to give the finished oil its green hue and classic grassiness and herbaceousness. Hand harvested and bottled unfiltered, the oil has an expansive nose of artichoke, almonds and herbs with a lush mouth feel and a pleasant and nicely pungent finish. It will compliment simple fish and vegetable dishes, an authentic pesto or aioli, or for a balanced and fruity dressing for greens. It proudly bears the California Olive Oil Council's "certified extra virgin seal," your assurance of authenticity and high-quality. |
|
Available from Amazon Price: $22.00 Updated on 7-22-2008.  |