What the Press is saying...

There's a lot of interest in olive oil, which means a lot is being written. Here a sampling of the mentions we've received.

"McGlynn & Evers's olives, the offspring of tree cuttings brought over from Tuscany, yield an oil that chef Mario Batali pronounces 'spectacular.' ... Last fall, he held an informal tasting for some Italians, with DaVero and several Tuscan oils. 'I said that some of these were from farther north and some from farther south, but I didn't say which continent,' he says. 'DaVero won hands down.'"
O Magazine

"Peppery, intensely flavored DaVero Olive Oil now rivals Tuscany's best."
The Wine Spectator

"Unfiltered, extra virgin elixir."
Appellation Magazine

"This Sonoma star out-Tuscaned the Tuscans in blind tastings. DaVero has the fresh aroma of cut apples and piney grass, with a rich mouth feel that lands in pointed peppery bursts on the throat. A powerhouse for finishing beans, greens, pasta or risotto."
The Philadelphia Inquirer

"Some of [Sonoma] county's olive oils can hold their own with their European bretheren: DaVero, with its intense flavor and peppery finish, is exactly the kind that demands a shady spot and a few crusts of country bread for dipping."
The New York Times

"DaVero tastes of fresh, ripe olive fruit, including significant vanilla - that's the best word I know to describe the flavor of olives picked at their early, most flavorful stage of ripeness.
The Art of Eating

"Fulfills the promise of those Italian trees... a pleasant bitterness in the front of the mouth, a rich roundness and fullness in the middle, and a pleasantly spicy, peppery taste in the finish... complexity and subtle nuance."
San Francisco Focus Magazine

"DaVero Meyer Lemon Olive Oil is a vibrant, bright, fresh flavor--perfect drizzled on butter lettuce or to finish a dish of fettuccine with sautéed shrimp, pepper flakes, and garlic."
Sonoma County Independent

"As the waiter at Mario Batali's renowned Babbo restaurant in Greenwich Village set a plate of sea bass before us, he offered a little extra virgin olive oil, crisscrossing the filets with a thin and aromatic stream of greenish gold. When I asked what oil this very Italian restaurant was pouring, the waiter replied, 'Our house oil is DaVero.'"
The New York Times

"Fruity, warm aspects of artichoke and fennel, peppery finish, Tuscan character."
Olive Oil: From Tree to Table by Peggy Knickerbocker

"Well balanced, with fresh green fruit."
Food & Wine Magazine

"Rich and round, pleasantly bitter, and a slightly spicy finish."
California Cooking by Michele Ana Jordan