Gold Medal Winner
3 YEARS IN A ROW
at the Los Angeles County Fair's Olive Oils of the World Competition,
currently the most prestigious of its
kind in the United States.

Gold Medal Winner at the 2007 Yolo County Fair and the 2007 San Diego Bay Wine & Food Festival

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.

ABOUT THE PRODUCT
Harvested November 2007…The flagship of our KATZ brand and a three-time gold medal winner at the prestigious L.A. International Olive Oil Competition, Chef’s Pick EVO is a carefully crafted blend of oils that we harvest from olives grown on our organic and sustainable farmed groves in the Suisun Valley (on the eastern border of Napa). This historic agriculturally rich valley with loamy and sandy soils is an ideal growing region for the Italian varietals of olives planted there. Our goal each year remains simple…to produce an authentic and artisan-made extra virgin olive oil that is both a great oil and a great value.

KATZ Chef’s Pick contains the following olive varieties:
Frantoio, Leccino and Maurino…65% of the blend, these classic Tuscan cultivars produce the classic rustic flavors of grassiness and fruitiness in the nose coupled with the requisite pungency in the finish.
Taggiasca and Casaliva…30% of the blend, these varieties native to the Liguria and Lombardy regions of Italy, respectively, are grown on our Rock Hill Ranch in the Suisun Valley. They are noted for their soft and persistent fruitiness with sweet overtones producing a lush mouth feel.
Allegra, Bosana and Coratina…5% of the blend, these cultivars from Umbria, Sardinia and Puglia, respectively, all add varying nuances of flavor.

ABOUT THE TASTE
This year’s oil has a very low .19 free fatty acid and a 6 peroxide reading, well below the international threshold. It comes from handpicked olives and unfiltered oil which has its usual rustic charm with grassy, floral overtones, rich fruitiness and a lush mouth feel, and a nice pungency in the finish. It enhances a wide array of foods and is the perfect condiment quality oil for the professional and home cook.

Harvest Date, November 2007