In 2004 the Talcotts planted
on two rolling hills overlooking the San Francisco Bay. It
was Napa county's first large olive grove in the Carneros region.
From this grove the Talcotts have produced their third
harvest of some of the finest olive oil available. The cool
growing conditions of the Carneros region have tamed the
harshness of the Tuscan oils, yet still allow the desired “peppery” character of
a classic Tuscan olive oil. This
olive oil will delight the palate, encourage savoring, and
impress the most savvy of foodies.
The three thousand trees
planted on the Talcott Carneros Estate are organically
farmed and include only the richest, most delightful Tuscan
varietals: Frantoio, Leccino, Coratina
Taggiasca, Moraiolo, Casaliva, and Pendolino.
With just the right amount of
cool breezes, Napa Valley sunshine, California rain, and
James’ and Patricia’s passion, this year’s harvest has been
recognized as one of the finest olive oils available. Talcott Extra Virgin Olive Oil
earned a Gold Medal at the prestigious California Olive Oil Council
tasting, a Gold Medal at the 2008 International Restaurant
Show, and just for fun, it took the Blue Ribbon
at the Napa County Fair!
Extra Virgin Olive Oil
is a delicate olive oil which has a foundation of fruit
flavors, but a definite robust, peppery finish. Due to the
subtle nature and rich flavors of our olive oil, it is best
used as an enhancement of fine cuisine rather than for
cooking. You’ll find no finer dressing for your gourmet
salads, a terrific and healthful substitute for butter
or mayonnaise, and with the addition of your favorite spices, will make a
delectable dipping oil or dressing for your best cuts of
meat and poultry.