Gold Medal Winner BEST OF CLASS at the LA International Olive Oil Competition, currently the most prestigious of its kind in the United States.
Two-Time Gold Medal Winner
BEST OF CLASS 2005 & 2006
LA County Fair
Olive Oils of the World Competition
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.
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KATZ SUISUN VALLEY MEYER LEMON OLIVE OIL
ABOUT THE PRODUCT
The inspiration for our KATZ 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 fragrant Napa Valley pesticide-free Meyer lemons, prized for their myriad of culinary uses, and from our organically farmed Taggiasca olives from our Suisun Valley groves...its pleasant fruitiness is the perfect match with the citrus.
ABOUT THE TASTE
The finished oil is fresh and bold, redolent of the floral, sweet citrus from the Meyer lemon and the lush backbone of fruit from the olives. Our Meyer Lemon oil a perfect marriage of flavors for a wide variety of foods 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 and radicchio. Use with a splash of KATZ Champagne vinegar for a simple dressing for a leafy salad. KATZ Meyer Lemon oil is ideal for using in marinades for halibut, shrimp and tuna, or slather on roasted chicken and new potatoes with a sprinkling of sea salt and cracked pepper. Its versatility is endless!
Look for our Recipes using our Suisun Valley Meyer Lemon Olive Oil.
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 we created those ingredients, our mission became simple: to produce genuine and authentic foods with integrity
and in a traditional manner that nurtures the soul and satisfies the palate.
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