I wasn’t going to say anything about the 2005 batches of Balzana California Extra Virgin Olive Oil (more for me, you know) but some friends convinced me that I should be generous and share the news. So in very rare fashion, here goes a recommendation…

It’s an oil derived from several varieties of olives chosen by Mr. Edmunds himself with an unbelievably smooth and rich hint of pepper. The “extra virgin” means the olives are grown very near the place that the final oil is produced. Seriously good stuff.

The last thing I can remember from Santa Cruz that tasted this good was a 2000 Bonnie Doon Big House Red. Give ol’ Merritt a call and get some for yourself:

Merritt Edmunds, Balzana
2655 Warren St., Santa Cruz, CA, 95062
831.475.7873 or 800.815.9775
info@balzana.com

Actually, is it single barrel oil or small batch…? I’m going to have to buy a case of the stuff just to be sure I don’t run out.

It seems to go well with anything, but I’ve been tasting it with the Explorateur triple creme, a super buttery and almost grotesquely moldy cheese from Ile de France.