I feel as though I’ve been keeping a secret from you. Not that you don’t already have a bottle handy. I’ve had mine now for just over a month and haven’t said anything. Actually, this is my second bottle and I’m a third through it. I have a problem that reared its ugly head a while back. I’m a Extra Virgin Olive Oil whore.
Sure that is strong language, but that is what it’s come down to. I’ll do what it takes to find an oily treat. This month’s fad is Bariani, California Extra Virgin Olive Oil. It’s Stone crushed, cold pressed, & unfiltered. This particular bottle was harvested in the fall of 2003 and was bottled on 3/1/2004. They blended luscious Manzanillo & Mission olives just for me, wasn’t that nice?
One worthwhile point to make for locally grown/pressed oils is that it didn’t sit for a month in the hold of some ocean freighter bound for North America. Nor did it sit in customs waiting for paperwork and it certainly didn’t have to spend time in a freight forwarder’s warehouse both abroad and here to find a home. This bright, green & buttery pressing comes from Sacramento. I found it, of course, at the Berkeley Farmer’s market.
At first I tried using it to cook light dishes with, such as pasta and as a rub over meats bound for the oven & grill. Within that week I found myself using it for fresh green salads (gasp here) and most of all, crusty bread dippin’. That sealed it right there, I went out and bought some of Trader Joe’s EVOO. It would do fine for cooking, the Bariani was fit for guzzlin’.
If this sounds like something you’re interested in, go find yerself a bottle. It good.
info@barianioliveoil.com
XO XO
Hoo-dang. I love the olive oil guzzling too. Looks like if you want some on a Wednesday Andronicos is carrying it.
I’ll pick some up.
Cool. Let me know how much it is there, cause I’m paying 16 bux a bottle fer it at the F. Market. Let’s compare bottling dates too, that would be very food snobish.
can i buy it in the uk? Thanks
Bariani olive oil rules!! travels in Italia has proven that the Bariana family know what they are doing, and obviously have the olives to do it with!!! They don’t mention that thier olive oil is used in the Ritz Carlton hotels for high-end entrees! They are as advertised…family oriented wonderful people with a love of the land and what they do. Real Italians!! They’ve got it right+++ a truly undiscovered treasure…
Prior to moving to Los Angeles I lived in Sacramento, CA for 3 years. While shopping at the amazing family-owned Nugget Markets I discovered a form of ambrosia commonly referred to as Bariani Olive Oil. Let’s just say the flavor was so delicious it literally made me moan! Whether you combine it with heirloom tomatoes & basil, make pesto, or just pour it on a baguette, get some now! In fact, if I didn’t think I’d injure myself, I’d simply make love to it.
Is this still your fav olive oil?
OMG. I need to stop watching tv. I almost said “EVOO”
This has always been my favorite – since prob 2001. I still buy it religiously, but am curious to hear of your latest flings.
Hey Steamy,
Oh, it varies from time to time. But this stuff is pretty local, fresh and easy for me to get a hold of. So, when I need something thick & green, it’s Bariani for sure.
Biggles
My absolute, all-time, favorite, perfect olive oil. It just does not get any better!
can you get it in england? thank’s
read about your product and would like to use same. where can we find it in Maine? if nowhere, what comes close as far as quality?mu