Two-Time Gold Medal Winner
BEST OF CLASS
L.A. International Olive Oil Competition
California Olive Oil Council
Gold Medal Winner
WHAT IS A MEYER LEMON?
A mix of lemon and orange, the Meyer lemon was named after Mr. Meyer who brought it back from China in 1908. The dark yellow pulp is less acidic than a lemon which makes it ideal for crushing with olives.
Look for our Recipes using our Suisun Valley Meyer Lemon Olive Oil.
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KATZ ORGANIC MEYER LEMON OLIVE OIL
Offered in a half-gallon food service size
ABOUT THE PRODUCT
The inspiration for our KATZ Organic Meyer Lemon Olive Oil is rooted in the centuries-old culinary tradition of the Italian frantoio or olive mill. Legend has it that the crushing of lemons with sweet late-harvest olives marked the end of the harvest. The result is magical...the oil from the skin of the lemon combines with the oil from the olive to create an ethereal blend coveted by those lucky enough to know a mill owner. Our award-winning rendition is made from our fragrant and certified organic Meyer lemons, prized for their myriad of culinary uses, and from our organically farmed Taggiasca and Casaliva olives from our Suisun Valley groves...its pleasant fruitiness is the perfect match with the citrus.
ABOUT THE TASTE
The finished oil is redolent of the floral, sweet citrus from the fragrant Meyer lemon and has the lush backbone of the fruit from the olives in a perfect marriage of flavors for the kitchen making it an indispensable condiment. Culinary uses are many and varied…some of our favorites include drizzling over vegetables like artichokes and asparagus, fresh green beans, English peas or radicchio. Use with a splash of KATZ Sparkling Wine Vinegar for a simple dressing for a leafy salad or perk up a Caesar salad dressing. KATZ Organic Meyer Lemon Olive Oil is ideal for using in marinades for halibut, shrimp and tuna, or slather on roasted chicken and new potatoes with a sprinkling of our fleur de sel and cracked pepper. Its versatility is endless!
Harvested December 15th, 2011 with 140 cases produced.
THE KATZ STORY
Our culinary lineage spans the last 30 years. It began when we opened a restaurant in the San Francisco Bay Area, at a time when cooking local, seasonal, farm-fresh foods was in its infancy. This was a vibrant and creative period and we spent that first decade "behind the kitchen line" learning that the quality of the ingredients makes all the difference.
Later down the road as a grower and producer, we now create these ingredients with a simple mission: to produce genuine and authentic foods with integrity, and with love and respect for the land that sustains us.
Today, our family is proud to offer award-winning, certified organic extra virgin olive oils from our groves in California's Suisun Valley, barrel-aged vinegars from our historic stone Carriage House, and highly acclaimed field-collected honey and preserves...all made to nurture the soul and satisfy the palate.
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