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California Strikes Gold 
Once Again
Eureka, we've found it! California's newest liquid gold is pouring in. Just as we empty the last drops from our bottles of Olio Nuovo, the long awaited 2012 harvest extra virgin olive oils are here and we could not be more excited. So far, the olive oils from this year's harvest have been absolutely stellar. We start the year with two olive oils from Northern California-2012 S�ka Hills Extra Virgin Olive Oil and 2012 Katz Chef's Pick Extra Virgin Olive Oil. Look for more of the 2012 harvest from California and abroad in the coming weeks.
2012 S�ka Hills 
Extra Virgin Olive Oil

Situated in the rolling hills of the Capay Valley, located in between the Napa and Sacramento Valley, lies the tribal homeland of Yocha Dehe Wintun Nation. Their land is bursting with vineyards, carefully cultivated crops and bountiful olive groves. Made solely from Arbequina olives, their 2012 S�ka Hills Extra Virgin Olive Oil sings with a lightly spiced aroma and a hint of juniper. With notes of herbs and a warm peppery finish, this medium-bodied olive oil is the perfect all-purpose olive oil-not to mention it has a handy pop-up spout for easy pouring. The herbaceousness of this olive oil makes it ideal for both delicate and bold preparations. Drizzle over a salad of grilled calamari, white beans, flat leaf parsley and lemon or use it to finish richer vegetable stews such as hearty winter ribollita.
2012 Katz Chef's Pick 
Extra Virgin Olive Oil

Albert Katz has done it again. This extra virgin olive oil from the Suisun Valley, comprised of organically grown Tuscan varietals (Frantoio, Lecchino and Maurino), is absolutely gorgeous. With aromas of grass and artichoke, this rich, buttery oil tastes like wheatgrass and young almond with a healthy dose of pepper in the finish that lingers on the palate. The nuances in this oil make it perfect for finishing soups, stews and roasted vegetables. Use in dressings for heartier salads-the gentle heat of the oil stands up to full-flavored greens such as escarole, fris�e and radicchio, taming their bitterness. For comfort food in its purest form, try drenching a baked potato in 2012 Katz Chef's Pick 
Extra Virgin Olive Oil
and a sprinkling of sea salt. The sweetness of the potato is a fantastic foil for the slight pepper in the olive oil itself.

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