Posted by Olivia on Wednesday, November 21st, 2012
A few weeks into the thick of olive season, we’re currently preparing for our mid-harvest olives to come off the trees and be crushed into fresh, extra virgin olive oil.
Mid-harvest olive oils aren’t as bold as the ones we recently produced from early-harvest olives, yet they aren’t as soft and buttery as those from late-harvest that we’ll produce around the New Year. They’re somewhere in between, a happy balance of mild grassy flavors with a round, peppery finish. When we crush these olives, we use a mix of green and black olives (unripe and ripe, respectively) to accentuate this bitter-meets-buttery profile.
You’ll recognize this flavor profile in our Arbequina Extra Virgin Olive Oil, which was awarded BEST of SHOW, Best of Class, and Gold Medal at the Los Angeles International Olive Oil Competition in 2012. Arbequina’s palate-pleasing flavors are fresh and green but equally light and fruity.
Our Arbequina, Picual, and Arbosana are prime examples of mid-harvest olive oils that are versatile to use every day in the kitchen. Drizzle over seafood, grilled meats, and tossed salads, or even use for light sautéing.
Stay tuned as we progress into the 2012 harvest season, one delicious olive at a time.