Bought a 250 ml bottle of Nash’s Manzanillo Extra Virgin Olive Oil at the San Rafael Farmer’s Market this week. First trial was over GF pasta, beans, tomatoes and Kalamata olives with flaked tuna.
While some oils disappear into the background, this manzanillo was front and center with a distinct snap of pepper and a true olive taste. I won’t call it “green” as the flavor is ripe and full but has a freshness not often found in such oils. Is this unique character the taste of California?
From Corning, CA, about 115 miles north of Sacramento.