Olio Nuovo from Bondolio
Freshly Pressed 2016 Harvest Extra Virgin Olive Oil
A limited offering of the first crush of the olive oil season from Bondolio in Winters, California.
Aroma: Freshly cut green grass and tomato leaf
Flavor: This well-balanced olio nuovo is big, bold and robust with lively notes of artichoke leaf, green herbs and a lingering tease of black pepper in the finish.
Uses: This California organic extra virgin olive oil shines in simple preparations—drizzle over seared steak, serve atop cannellini beans, add a flourish to vegetable soup or pour abundantly over grilled bread rubbed with raw garlic and garnished with crunchy crystals of fleur de sel.
About the Producer: Karen and Malcolm Bond have a deep love for the artisan craft of extra virgin olive oil production. Several journeys to Sicily and Southern Italy sparked the couple's interest in olive oil production, and it was there that Karen—in search of the ideal flavor profile—decided upon the olive varietals she would grow. Karen visited Italy frequently to study the farming practices and production methods that she would ultimately employ in her production.
Today, she and Malcolm enjoy the Mediterranean climate of the San Joaquin Valley—ideal for olive growing. They follow organic practices and hand-harvest their fruit each autumn. The careful blending of varietals is an art, and in fewer than 10 years, the Bonds are already producing award-winning olive oils reminiscent of the great oils of Sicily and Southern Italy.
|Olive Varietal||Biancolilla, Cerasuola & Nocellara|
|Harvest Date||November 2016|
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