Laurie Schuler-Flynn and Amy DelBondio share an admiration for the age-old craft of producing olive oil and a passion for the art of food. The unique rocky soil and ideal microclimate in the rolling hills of California’sYolo County gives Hillstone olive oil its unique character. Each fall, the olives are hand-harvested in one day and pressed into oil using an Italian–made press. Only small closely monitored lots are produced to maximize quality and flavor. Hillstone olive oil has a distinctive, pungent flavor with hints of apple, artichoke, and pepper. Drizzle it on salads, pasta, or roasted potatoes. Dip a crust of rustic artisan bread into Hillstone olive oil… a small company in the tradition of small family farms.
Tags: iWineRadio, Wine and Dine Radio, WineFairy, olive, olive oil, Yolo County, California, EVOO, DelBondio, Markham Vineyard, hand-harvested, farm, family, traditional, boutique, artisan, craft, microclimate, terroir
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