James and Patricia Talcott

It's been said before that producing olive oil is a labor of love.   

One doesn't simply plant the trees and come back in a few years  

to pick, press and bottle...it's a major commitment that takes time, dedication and skill. So what better teammate to tackle this  

venture with than your partner?

 

In 2004, James and Patricia Talcott planted the first of their now 3,000 trees on their land in the Carneros region near Sonoma. Theirs were the first olive trees in the area and we can now say,  

7 years later, what a brilliant choice they made. The cooler climate in the inland hills has tamed some of the ruggedness of the Tuscan varietals they're growing and allowed the more nuanced flavors to come through in the finished oil. Our lead buyer called this "a brilliant oil."

NEW! 2010 Talcott Extra Virgin Olive Oil

 

Any time an oil is blended from different varietals, six in this case, the skill of the producer is truly on display. Finding the right balance while still allowing the character of the olives to shine through is key and we've found no finer example from the region than the Talcott's delectable 2010 extra virgin olive oil. The oil this year has a gorgeous nose, redolent of tarragon with a whisper of spice. As we said, the flavor has some of the hallmarks of a Tuscan oil - vegetal artichoke, earthy green tea - but it is backed by a delicate complexity we just can't get enough of.

 

We love to use this oil in the summer for finishing grilled foods - lavishing a whole grilled snapper stuffed with lemons and parsley or drizzling over lamb chops marinated in garlic and rosemary. It also works wonders with tomatoes; the acidity of a good heirloom tomato pairs beautifully with the rich, herbaceousness of this oil. 

 

When buying extra virgin olive oil from California, always look for the seal from the California Olive Oil Council. They are the only North American certified quality control program that exceeds strict International standards for extra virgin olive oil. And in case you're wondering, yes, all of our California extra virgin olive oils proudly wear the "Certified Extra Virgin" seal from the COOC. 

   

Order a bottle of 2010 Talcott Extra Virgin Olive Oil for $29.00 

NEW! Monnezza Pasta from Casina Rossa 

 

For you Italian speakers out there, please bear with us.  "Monnezza" translates to "garbage", but we assure you that this pasta from Casina Rossa is anything but!

 

They call this pasta "odds and ends" and we think that's just right. Inside the package is a mix of all of the "pasta corta", or short pasta, that they produce. There's farfalle and fusilli, rigatoni and radiatore, all mixed up and ready to cook!

 

We love to use Monnezza for Macaroni & Cheese - a creamy béchamel, loaded with nutty Gruyere, creamy Fontina and salty Parmigiano, tossed with the cooked pasta and topped with toasty, herbed breadcrumbs.

 

It also makes a wonderful and fun pasta salad. Cook the pasta, drain and allow to cool for a few minutes. Toss with fresh diced tomato, capers, artichokes, loads of chopped basil and cubes of fresh mozzarella. Toss with a simple dressing of extra virgin olive oil, red wine vinegar and salt and pepper.

 

Order a 500 gram package of Monnezza now for $9.50