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Three Olives Extra Virgin Olive Oil: Fruity and Mellow

Olive Oil in a Glass DishThe Artisanal Kitchen is the dream child of foodie Anna Zoitas whose mission is “to discover, share and inspire the world with products that are carefully-crafted by hand, lovingly made in small batches, with the finest quality.” And judging from her extra virgin olive oil offering, she’s doing a great job.

RFT editors sampled The Artisanal Kitchen’s Three Olives Extra Virgin Olive Oil. Now there are plenty of olive oils available – some good, some not so good. RFT editors sample a lot of olive oil and Anna’s Three Olives Extra Virgin Olive Oil fits into the really good category. If fact, it’s one of the best we’ve tasted.Bottle of Three Olives Extra Virgin Olive Oil

This unfiltered California Estate olive oil first cold pressed oil from three olives– the this small, fruity Arbequina olive native to Spain, the small, more robust Arbosana olive with its fruity, slightly nutty flavor and pungent, peppery kick, and the fruity Greek Koroneiki olive. The result is a mild, clean tasting olive oil that’s not too grassy. Its light flavor has the essence of fruit. It’s a great choice for dipping, dressing salads, or finishing a variety of dishes from pasta to fish.  http//


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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.

2 thoughts on “Three Olives Extra Virgin Olive Oil: Fruity and Mellow

    1. Bobbie Hasselbring, RFT EditorBobbie Hasselbring, RFT Editor Post author

      Hi Tracy,
      Extra Virgin Olive Oil is the highest quality. It’s cold-pressed meaning the oil is extracted using no heat. It has more olive flavor, less bitterness, and acidity is under 1%. Virgin olive oil is also produced with no heat, chemicals or solvents and has a maximum of 1.5% acidity. Regular olive oil may be extracted using chemicals in the process. It’s usually 3.3% maximum acidity. Extra Virgin Olive Oil is often best used for salad dressings or as a finish for dishes rather than heated because it tends to break down at frying temperatures. Regular olive oil tends to be able to take hot temperatures better. All are 100% fat and all contain the same vitamins, minerals, etc. Happy cooking! — Bobbie, RFT Editor

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