Around the holidays we start looking for great bottles of olive oil to give as gifts (or to treat ourselves). But the thing with olive oil is that it's in its prime during the first year after harvest and then it begins to fade.
Since Northern Hemisphere oils are from the fall and winter harvest, most of what is in stock now is from last winter and nearly a year old. So we decided to look to the Southern Hemisphere, where summer pressing means the oils are still young.
John Field Reichardt of The Organic Olive Oil Company spoke with Lynne about the oils they produce from olives grown in Australia, New Zealand and Argentina. Australia- and New Zealand-grown olives produce peppery, robust oilssimilar to those from Tuscanyto pair with hearty pastas and red meat dishes. Argentinean oils, pressed from Frantoio olives, are softer and more delicate for pairing with fish, poultry and lighter dishes.
For more information on these superb quality oils contact The Organic Olive Oil Company.
The Organic Olive Oil Company
Post Office Box 659
Grand Haven, MI 49417
USA
Tel: 1-616-844-4325
Fax: 1-616-844-5435
www.organicoliveoilcompany.com
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