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Current Harvest Extra Virgin Olive Oils
The last delivery of new Extra Virgin Olive Oils has arrived, making our entire collection of current harvest Extra Virgin Olive Oils complete. Every Spring, we clear out inventory of the previous year's oils, and restock with only recent harvest product, which for the Northern Hemisphere, is Fall - Winter 2011. Still relatively young, these extra virgin olive oils are fresh tasting, vibrant and delicious.
We pride ourselves in representing only the best Extra Virgin Olive Oils from around the world. The selection process is exhaustive, involving a thorough taste test of all product conducted by a panel of buyers, chefs, as well as professionally certified olive oil tasters who are among our staff. Market Hall Foods never reorders an olive oil based upon previous year's performance alone - all product undergoes this taste review.
Fortunately, we keep meticulous notes during our tasting sessions, which we would like to share with you. Here are five of our favorites.
OUR TOP THREE PICKS FROM ITALY
Capezzana
- Olive Varietals: Frantoio, Moraiolo, Pendolino and Leccino
- Region: Tuscany, Italy
- Aroma: Sweet wheatgrass with hints of almond.
- Flavor: Mild oil. Sweet butter with a gentle nuttiness and a slight peppery finish.
- Uses: Use in place of butter in nearly anything - Serve with mashed potatoes, risotto, or pasta. Drizzle on toast or use in baked goods.
 Titone
- Olive Varietals: Organically farmed Biancolilla, Nocellara and Cerasuola - D.O.P. Certified
- Region: Sicily, Italy
- Aroma: Strong nose of fresh cut grass and tomato leaf.
- Flavor: Robust oil. Bursting with grass, tomato and herbs. Well balanced and very peppery.
- Uses: Drizzle over meats or seafood such as squid or tuna. Use with grilled eggplant, pizza or salads. Serve over ice cream for a fantastic dessert.
 Crudo
- Olive Varietals: 100% Ogliarola Olives
- Region: Puglia, Italy
- Aroma: Green and grassy with cherry notes.
- Flavor: Robust oil. Herbaceous and very peppery with a slow building heat. A complex oil with notes of bitter greens and raw artichoke.
- Uses: Serve with grilled meats, octopus or steamed vegetables. Drizzle over Burrata cheese, pasta or bruschetta.
TOP TWO PICKS FROM CALIFORNIA
- Olive Varietals: Organically farmed Taggiasca and Casaliva olives
- Region: Suisun Valley, Solano County, Northern California
- Aroma: Bright green and grassy. Herbaceous with hints of green almond.
- Flavor: Medium oil. Nutty, buttery and herbaceous with hints of spice and cinnamon.
- Uses: Drizzle over asparagus, fava beans, fish, meats or salads. Excellent for baking.
Talcott
- Olive Varietals: Organically farmed Frantoio, Leccino, Coratina Taggiasca, Moraiolo, Casaliva and Pendolino olives.
- Region: Napa Valley, Northern California
- Aroma: Freshly mown grass, fruity with green almond.
- Flavor: Robust oil. Bitter and pungent with flavors of fresh artichoke and green tea. Very peppery, fruity and well balanced.
- Uses: Drizzle over roasted root vegetables, butternut squash soup or slices of Parmigiano Reggiano. A great dipping oil with Dukkah.
Peruse All Our Extra Virgin Olive Oils
View Our Flavored Olive Oils |
