Food & Gourmet

KATZ ROCK HILL RANCH ORGANIC CALIFORNIA EXTRA VIRGIN OLIVE OIL, SUISUN VALLEY
375 ml. Bottle

Our Rock Hill Ranch sits on the southern tip of California's Suisun Valley where afternoon breezes blow in from the west (Suisun means 'west wind') creating a distinctive microclimate. We believe that the oil from this property is a unique expression of the terroir and worthy of its own estate bottling.

ABOUT THE PRODUCT
All of the fruit for our KATZ Rock Hill Ranch Organic Extra Virgin Olive Oil is grown in the Suisun Valley, bordered on its northwestern flank by the Napa Valley. This historic, active agricultural region since the 19th century is a recognized appellation for wine grapes. Here lies Rock Hill Ranch with soils that are loamy...full of sand and clay...an ideal mix for growing olives. The hills surrounding the valley are full of compacted volcanic ash called tuff, or tuffo in Italian. These are the same soil conditions that the Tuscans claim are responsible for making it the "best" region for growing olives (a claim we can now make for the Suisun Valley).

As of January 1, 2008, KATZ Rock Hill Ranch is CCOF Certified Organic. We are proud to have made this commitment as it fulfills our long time support of organic farming. All of our olives are handpicked and taken to an olive mill operated by a Jesuit Monk who has made it his "mission" to mill the best oils under the most pristine conditions. A two-phase press is used without any additional heat (often some heat in the form of hot water is used to increase yields), thus making all of our oils cold-pressed in the truest sense of the word.

KATZ Rock Hill Ranch Organic Extra Virgin California Olive Oil contains the following olive varieties:

ABOUT THE TASTE
Our 2008 Rock Hill Ranch oil has a very low 0.18 free fatty acid reading. All of the olives were hand-harvested from October 28 until November 20, 2008. Bottled unfiltered, the oil has an expansive nose that is built around the virtues of the Allegra olive and it’s pleasant green fruit "framework." The bold aromas of fresh cut grass and artichoke are all in balance. The taste has a harmony of the pleasant "green" flavors of herbs and almonds with a lingering sweet finish and a pleasant "peppery" punch that announces its freshness. Katz Rock Hill compliments simple fish, poultry and vegetable dishes, livens up a risotto with wild mushrooms or polenta with braised greens, or makes a bold fruity dressing for arugula or spinach salads...be inspired!

Harvested October 28th - November 20th, 2008

Gold Medal Winner ~ 2006, 2007, 2008
L.A. International Olive Oil Competition

Gold Medal Winner 2006 and 2007
Yolo County Fair

Gold Medal Winner 2006 and 2007
San Diego Bay Wine & Food Festival

KATZ LATE HARVEST ZINFANDEL AGRODOLCE VINEGAR   KATZ LATE HARVEST ZINFANDEL AGRODOLCE RED WINE VINEGAR 375 ml. bottle There are no shortcuts to making great vinegar! A few years ago, we ventured out to make wine vinegar in the century-old Orleans Method perfected over 500 years ago in France. Most vinegar today is produced by a system that takes just hours, but removes most of the taste and the nutrients, and the “art” of making this ancient elixir. In contrast, authentic vinegar like ours is converted slowly over many months from quality wines and fermented juices with the starter (the “mother”) in oak barrels. This is the way we do it in our 1865 Suisun Valley Vinegar House, and the result is a complex, rich elixir with fine balance and subtle complexity. We continue to be fascinated with the idea of marrying the sweetness and complexity of wine grapes that have been left on the vine to concentrate the natural sugars, with the bright and crisp acidity of authentic Orleans Method wine vinegar. After almost a year in the making, we proudly present our proprietary KATZ Late Harvest Zinfandel AgroDolce Vinegar. AgroDolce in Italian means “sweet and sour.” To achieve this, we harvest organically grown 100% North Coast Zinfandel from the Suisun Valley in October when the brix (sugars) are over 30… very concentrated and almost port-like. We then ferment the organically grown sweet grapes into wine before adding it to our oak barrels with the addition of some “mother” (the starter) for its slow journey to becoming red wine vinegar. The finished vinegar has a low 5.8% acidity with a base of residual sugar for a balanced AgroDolce. The garnet, port-like color gives way to a “jammy” texture with lots of plum and fresh berry overtones and a pleasant, crisp finish. The versatility of this elixir will expand the repertoire of every level of cook*. Here are a few suggestions: Works well with all things tomato…use in caponata or ratatouille Drizzle over grilled Portobello mushrooms with warm spinach and shaved Dry Jack cheese Reduce in a pan and spoon over fresh figs wrapped in Prosciutto and mint Make a marinade for lamb with rosemary and garlic Make a dressing for a salad with blue cheese, walnuts and fresh (or dried) nectarines or peaches Use to make a base for a poaching liquid for pears These are just jumping off points…let us know what you discover! *Don't forget to check out our tips and recipe selection! 0