Our Olive Oils
TIME olive oils are professionally evaluated and blended by Nancy Ash of Strictly Olive Oil
No1 Beladi (Nov 2011 harvest) – 3/6/12 assessment
No defects
Fruity – 4.0
Bitter – 2.7
Pungent – 4.2
Aroma displayed a mix of both green and ripe olive fruit characteristics described as grass, tomato leaf, and nuts with hints of butter, ripe apple, artichoke and pine. Oil is slightly astringent and is considered medium on the robust scale.
No1 Beladi (Nov 2012 harvest) – 2/13/13 assessment
No defects
Fruity – 4.3
Bitter – 3.3
Pungent – 4.1
Aroma reflected mostly green olive fruit described as tomato leaf, grass and herbs with a hint of cinnamon, accompanied by some ripe olive fruit described as floral, black olive, buttery and nutty with a hint of ripe apple. Also noted was slight woodiness. Oil was complex and balanced. This oil is considered Medium on the robustness scale, and qualifies for the grade of Extra Virgin.
No2 Robust – 3/6/12 assessment
Beladi, Arbequina & Arbosana blend
No defects
Fruity – 5.0
Bitter – 4.0
Pungent – 5.0
Aroma displayed more green olive fruit characteristics described as grass and tomato leaf, along with ripe olive fruit described as butter and slightly floral. Oil is spicy and slightly astringent.
No3 Medium – 3/6/12 assessment
Beladi, Arbequina, Arbosana & Koroneiki blend
No defects
Fruity – 4.4
Bitter – 3.8
Pungent – 4.2
Aroma displayed a mix of both green and ripe olive fruit characteristics described as grass, ripe apple, butter, and nuts with slight amounts of artichoke, green banana, and green tea. Oil is smooth and slightly persistent.
No4 Robust blend – 3/11/13 assessment
Beladi, Arbequina, Lucero Sevillano & Lucero Ascolano blend
No defects
Fruity – 5.5
Bitter – 3.7
Pungent – 5.0
Aroma reflected mostly green olive fruit described as pine, grassy and tomato leaf accompanied by some ripe olive fruit described as nutty and stone fruit with hints of butter. On the palate oil was persistent and slightly astringent.
No5 medium blend – 3/11/13 assessment
Beladi, Arbequina, Arbosana, Lucero Sevillano & Lucero Ascolano blend
No defects
Fruity – 5.8
Bitter – 3.5
Pungent – 4.3
Aroma displayed a mix of green and ripe olive fruit described as stone fruit, buttery, nutty, grass, pine and green banana.
No6 mild blend – 3/11/13 assessment
Beladi, Arbequina & Arbosana blend
No defects
Fruity – 4.3
Bitter – 2.3
Pungent – 3.2
Aroma reflected mostly ripe olive fruit described as buttery with nuances of black olive accompanied by some green olive fruit described as grassy and green banana with hints of artichoke and cinnamon.
Numerical ratings represent a scale of zero to ten and indicate 1) the presence of specific attributes as defined by the International Olive Council (IOC) and 2) the level of intensity of the specific attribute. If “no defects” is noted it means that I did not detect the presence of any negative attribute.
Robustness of the oil is described as mild, medium or strong; often this information is requested when entering an olive oil competition.
About Nancy Ash of Strictly Olive Oil
Strictly Olive Oil was founded in 1985 by Betty Pustarfi. As a retailer, Betty wanted a better way to educate her customers about the different grades and flavors of olive oil. This led her to introduce olive oil tasting “bars” where customers could compare oils from regions around the world. This method bolstered the confidence of her customers, and in turn increased sales of high quality olive oils. Betty established tasting bars in several stores, and became a respected and entertaining seminar speaker for groups of food professionals as well as consumers. In June 2006 Betty sold Strictly Olive Oil to Nancy Ash. Nancy, who has an extensive background in specialty food sales and marketing, is eager to continue Betty’s ground-breaking work in olive oil education.
Nancy Ash has been trained by the International Olive Oil Council in both the U.S. and Italy as an olive oil taster and taste panel leader, and has been a member of the California Olive Oil Council’s Tasting Panel since its inception in 1998. With over 25 years experience in the food industry, Nancy has previously worked as a chef, cooking teacher, recipe developer, writer, photographer, and food stylist as well as a specialty foods sales and marketing manager. Nancy has been a member of the California Olive Oil Council since 1997 and the San Francisco Professional Food Society since 1987, and has served on the Board of Directors of both these organizations.