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Israeli Olive Oils Like fine wine, fine olive oils have "terroir" – aroma and flavor that comes from the unique climate and soil of where the fruit is grown. The first time I had olive oil from Israel was through a school fundraiser. That Israeli olive oil was wonderful. Unfortunately, it was unavailable the next year – so I thought about importing it myself. The result was Israeli Gold® Extra Virgin Olive Oils. I personally visit many producers in Israel to taste their olive oil and then select just the best to import as Israeli Gold®. All of the Israeli olive oils I import are single-note varietals – that is, pressed from a single variety of olive – so you experience the aroma and flavor that can only come from a specific variety of olive and only as it is grown in Israel. I am very proud of the reception my Israeli olive oils have received – including recommendations by The New York Times, Saveur Magazine, TastingMenu.com and the Jewish News Weekly of Northern California. I bottle them in stunning European glass cobalt-blue bottles both for their beauty and to protect the oils from light. Try my Israeli olive oil as a substitute for butter – on vegetables, potatoes or even drizzled on toast. It makes a tasty, heart-healthy* alternative. I'm sure you’ll love these Israeli olive oils as much as I do. John McBride, President Click here to see reviews of Israeli Gold® olive oils. Click here for books about olive oil. | |||||||||