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Excerpt from Otis Maxwell’s burntmyfingers.com.
“Farmer Al of Frog Hollow Farm has high expectations for all his products. So when he told me he was unusually excited about his new 2013 vintage olive oil, that got my attention. He sent me the 2012 and 2013 to compare side by side, and by good fortune I had another bottle of 2012 I’d opened almost
a year ago and put aside in a dark place. Most experts advise putting oil in a dark container but Al sells his in a clear untinted bottle because “people want to see the oil”. So I was curious how that bottle had aged, and frankly whether it was still good. (This is not an approved practice; Frog Hollow’s website recommends you transfer the oil to a metal con- tainer if you’re going to keep it for some time.)
And the results? For me the 2013 Frog Hollow Tuscan Style extra vir- gin olive oil was about as good as it gets, with the grassy and herbaceous notes I prize in a dipping or salad oil. I definitely liked it more more than the 2012, because the 2013 had more flavor within the same flavor profile. The 2012 seemed more peppery, but I think that’s because the other notes were subdued so the pepperiness stood out. And that old bottle of 2012? It was neither rancid nor musky and seemed more pep- pery yet, maybe because of attrition of the other flavors. But it was still an oil I’d be proud to serve and dip with my bread.”
If you haven’t tried our 2013 olive oil yet, you may want to consider adding some onto your box. It really is delicious! But don’t take our word for it. Come and try some for yourself! We will be doing a Blind Taste Test Table of our extra virgin olive oil against those you would likely encounter in the grocery store at our Blossom Walk on March 9th. At the tasting table, we will also cover some fun facts and helpful tips for selecting, storing, and cooking with olive oil!
