I love learning about the produce I eat, especially when the information comes directly from the farmer. From co-owner Marguerite Remde I learned that the first press of extra virgin olive oil produces olio nuovo, which contains the most nutrition and taste. Around here, that first press will be available in late fall. I can’t wait to try it. I also learned that the best olive oils are always extra virgin, and that the hallmark of good olive oil is its green color and a slight peppery taste at the back of the throat. If the olive oil is yellowish, it usually means that the oil comes from a pressing later in the season; the taste will be milder.
The Belle Farms extra virgin olive oil that I purchased had a strong vegetal taste, as well as the pepperiness. Wonderful with bread.