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.
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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Vicopisano (Robust)
- Classic Tuscan: pepper, green vegetable
- Organic (no pesticides or chemicals)
- IGP: Grown in government-protected geographic zone near Pisa
- Olives: Frantoio
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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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Pianogrillo (Medium)
- Buttery, Sicilian, organic
- Aroma: Green tomato, grass, artichoke
- Good “multi-use” oil
- Olives: Tonda Iblea
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