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OLIVETO DINNERS FOR NEW CALIFORNIA OIL
December 11 - 15
This year's yield of quality local olive oil and the number of very good producers have really blossomed. We've offered new-pressed olive oil on our menus in past Decembers, but we wanted to focus it a bit because of this very nice circumstance. At the same time, we thought we'd try out our e-mail list, and invite all of you who are a part of it to attend. So, Tuesday, December 11th through Saturday, December 15th, Chef Paul Bertolli will present a menu featuring the oils that he thinks are particularly fine.
Menu will include:
Tasting of extra virgin oil
Cannellini bean and lobster soup
Carpaccio of steelhead with their roe, endive salad
Fish tartares with selected oil
Braised octopus with aioli of new oil
Sardines sott'olio
Tagliolini with clams and new oil
Lasagnette with potatoes, arugula and new oil
Oliveto Giardiniera (lightly pickled vegetables marinated in new oil)
Minestra of bread with cavolo nero, borlotti beans, Parmigiano and new oil
Salad of Atlantic cod, agrumato
Swordfish poached in new oil, anchovy sauce
Lamb Scottaditt
The dinners will feature new extra virgin olive oils just pressed from four outstanding California estates. The oils are clear examples of the differences that can manifest in blends of olive varieties from diverse soils. Oliveto will offer a tasting of all of the oils and a menu matched to their unique qualities.
A limited supply of these fresh new oils will are available for purchase through our website. Click on the images for purchase information.
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 | Villa Mille Rose is a sixty acre estate located in the heart of the Napa Valley just behind the Opus One Winery of Mondavi in Oakville. Owner Maria Manetti Farrow planted the two acre orchard in 1996 entirely to varieties from her native Tuscany. The grove is a mix of 50% Frantoio, 35% Leccino and 15% Pendolino. This year's olives were harvested on October 16-17 and stone pressed at McEvoy ranch. The aroma is lightly grassy with hints of fennel. It has a soft, subtle, round flavor with a gentle pepperiness in the finish. Altogether a very elegant oil.
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DaVero Dry Creek Valley Estate olive oil is the pride and joy of owners Ridgely Evers and Colleen McGlynn. Located in Healdsburg the olive grove is planted to Italian varieties. Its owners say that you can taste in it both its Italian heritage and its California home. "The oil is rich, fruity, and full-flavored, with a delightful bouquet, a peppery finish and a clean, almost buttery taste".
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Round Pond olive oil originates from Rutherford in the Napa Valley. Round Pond produces two oils, one from old Spanish varieties (Mission. Sevillano and Manzanillo) and the other from Italian varieties planted in 1994. This year Round Pond is proud to present the "Italian Premium Blend" , the first harvest of the young Italian orchard which consists of Frantoio, Leccino, Coratina, Pendolino, and Maurino trees. The Italian oil is assertive, yet smooth and balanced with a moderate peppery kick. Round Pond has bottled a special Spanish blend for Oliveto composed of Mission and Manzanillo. This oil is intensely fruity, full-bodied and buttery rich.
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 | McEvoy Ranch presently has 74 acres of olives, about 14,000 trees in production on former dairy land just south of Petaluma. Nan McEvoy planted the orchard in 1991 to six imported Italian varieties-Frantoio, Leccino, Pendolino, Maurino, Coratina, Lecco di Corno. In addition, McEvoy farm has established a nursery resource for the farm and for growers which propogates olive saplings from cuttings. McEvoy also has installed a facility for stone crushing, hammermilling, and state of the art equipment for extracting the oil. McEvoy oil is reminiscent of the best Tuscan oil, emerald green in color with an aroma of fresh grass and green apple peel. Its flavor hints at raw artichoke and toasted walnut and is refreshingly astringent and peppery in the finish.
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