Extra Virgin Olive Oil
LTBB has tasted and evaluated various extra virgin olive oils to use both in everyday cooking
and as a finishing touch on a dish. Many of LTBB’s featured extra virgin olive oils have been
certified by the California Olive Oil Council.
Lykovouno (Robust)
- Young, grassy, peppery
- Named after the Greek village
where the olives are grown - Uses: Seafood, salads, Mediterranean dishes
- Olives: Koroneiki
(higher level of antioxidants than other olives)
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Pacific Sun Riverview Ranch Tuscan Blend (Robust)
- Buttery, fruity, peppery
- Aroma: Tomato leaf
- Uses: Dipping bread, as a finishing oil
- Olives: Frantoio, Leccino
- Wine pairing: Cabernet, Zinfandel
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Corto Olive (Medium)
- Pure, green olive flavor
- Great balance of fruit and pepper
- Good “multi-use” oil
- Olives: Arbequina, Arbosana, Koroneiki
- Best value for the price
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Pacific Sun Proprietor’s Select (Medium)
- Buttery, grassy, prolonged pepper
- Tasting notes: Peaches, herbs
- Uses: Excellent finishing oil
- Olives: Ascolana
- Wine pairings: Viognier, Pinot Noir, Sangiovese
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Pacific Sun Tehama County Blend (Medium)
- Buttery, fruity, subtle pepper
- Tasting notes: Artichoke, avocado, citrus, nut
- “Multi-use”: Salads, pan frying, oven roasting
- Olives: Ascolana, Mission
- Wine pairings: Pinot Gris, Chardonnay, Tempranillo
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