Carmel Valley Extra Virgin Olive Oil

Kathy and Alfred Herbermann

To take in the aromas of Carmel Valley Extra Virgin Olive Oil is to loll in the fresh green hues of an early spring morning. On the palate, however, it develops richness and comfort, with notes of a kitchen warm with pies. And then it takes a sudden and dark turn.

But that’s the surprise finish. First the oil greets you with aromatic pleasantries reminiscent of ripening green apples, newly cut straw and blooming honeysuckle. A taste drapes your palate in a buttery blanket dressed by impressions of lean grass, sliced apples and the mellow affection of almond, with just a trace of bitter hull.

This is all swarmed by a pungent rush on the finish as daggers of cracked black pepper shear through the calm – a sharp contrast that brings dimension and an enlivening kick.

Kathy and Alfred Herbermann cold press the oil from a mix of Arbequina, Picholine, Kalamata and Picual varieties. The latter is known both for its richness and intense peppery finish, while the others develop the buttery depth, adding fruit and floral sweetness.

In combination, they make for an opulent and expressive olive oil.

CARMEL VALLEY EXTRA VIRGIN OLIVE OIL. 659-1406. Available at select Monterey Peninsula shops and wineries.