The 2012 Carneros Napa Valley Olive Oil from Talcott is the talk to the town. Most recently winner of the 2012 Gold Medal from the California Olive Oil Council, the 2012 Gold Medal in the Los Angeles International Extra Virgin Olive Oil Competition, Talcott also silver medaled in the very prestigious SOFI "Specialty Outstanding Food Innovation" (formerly the NASFT Products Awards) awarded annually to only the highest quality specialty foods.
This is no ordinary olive oil! The Talcott 2012 Carneros Napa Valley Olive Oil is designed not for every-day sautéing – but to use as a delicate flavor enhancer in salad dressings, drizzle on soups as a subtle garnish, dip your favorite freshly baked bread as an afternoon treat, or drizzle just a touch on vanilla ice-cream for a sublime treat. Mildly flavored with nuanced fruit flavors, the oil offers a distinct and snappy peppery finish.
Perched on rolling hills overlooking the San Francisco Bay, the organically farmed Talcott olive groves in the Carneros region of Napa are cooled by the bay fog and refreshing breezes from the water. This idyllic climate tames the harshest oil qualities and coxes the most subtle and delicate flavors into its olives.
In 2004, Jim and Patricia Talcott planted the finest Tuscan olive varieties - Frantoio, Leccino, Coratina Taggiasca, Moraiolo, Casaliva, and Pendolino. Their passion, combined with abundant California sunshine, cooling breezes, plus luck and a tremendous amount of hard work, has produced one of California's finest olive oils.