We've been producing delicious olive oil for decades, yet many are just beginning to learn that olive oil has flavor at all. Unlike a vast majority of oils "on the shelf", Extra Virgin Olive Oil is not refined and retains the natural flavor and health benefits of the oil. We offer Extra Virgin Olive Oils from "light and buttery-sweet" to "robust and peppery".
The primary difference between strong "intensely fruity" olive oils and the delicate olive oils, is the season in which they are harvested. There is only one crop per year, yet that crop can be picked at many stages of ripeness. Simply stated, the riper the olive, the sweeter the oil.
It is important not to mistake "fruity" for "sweet". In olive oil terms, a fruity olive oil will be fuller in flavor, and may have a green, grassy or peppery finish.
The season begins in the Fall (October) and ends in Spring (April). We offer varietal olive oils from the Fall and Spring. However, all of our "flavored" olive oils are pressed in the winter. Which is best for you will depend on what flavors you enjoy, and the intended use. My family enjoys fruity Fall Harvest olive oil for salads and bread dipping. However, we prefer the Spring Pressing for baking and as a butter replacement on food like popcorn (with a bit of Romano cheese or sea salt, of course).
The variety of olive will also greatly affect flavor. Though a Fall olive oil will always be full in flavor, our Sevillano Fall has a smooth finish, yet our Manzanillo Fall has a peppery finish that will give a "burn" in the throat. One is not "better" than another; olive oil variety is a personal decision. However, keep in mind not everyone is "ready" for an olive oil like Manzanillo ;)