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Oil/Vinegar, Olive Oil
Although the Olive tree flourished in Mediterranean countries for thousands of years, it wasn’t until the 16th century that cuttings were first brought to the Americas by the Spaniards. It is thought that in the 1700's, Franciscan monks brought the olive northwards, reaching the Mission in San Diego in 1768. Despite this early beginning, it would be over a century later until cultivation on a commercial scale would begin.
California is clearly at the forefront of U.S. olive oil production, accounting for over 99% of the total output. Typically, four varieties of olives dominate the region: Mission, Manzanilla, Sevillano and Ascolano. This wonderful oil from Pietra Santa ("Sacred Stone") masterfully blends the first three into oil that is deliciously fruity and deceptively complex. With a well-rounded smoothness that only comes from dedication and craftsmanship, this is a terrific oil that proves that one does not have to travel too far to enjoy the healthy delights of Olive Oil.
Cold Pressed Extra Virgin.
Awesome oil
By Suezq3
from California on 7/15/2007
from California on 7/15/2007
Pros:
Flavorful
Best Uses:
Pasta, Pizza, Salads
Describe Yourself:
Foodie
Bottom Line:
Yes, I would recommend this to a friend
Comments about Pietra Santa Extra Virgin Olive Oil:
This is a great oil for drizziling over grilled vegies, salad or pizza! It is just light enough and flavorful enough not to be overpowering for the food. I love it!
Low flavor olive oil
By Becca from South Jersey on 2/26/2007
from South Jersey on 2/26/2007
Cons:
Low Quality, No olive flavor
Best Uses:
Sauteeing
Bottom Line:
No, I would not recommend this to a friend
Comments about Pietra Santa Extra Virgin Olive Oil:
It was like using vegetable oil on my salad. Nice bottle, though.