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Pasolivo Redeems Flavored Olive Oil

Good enough to fly back from California. (Pasolivo)

I’m generally skeptical of flavored olive oils; a bad truffle oil can scar you for life. But this past weekend, as I tooled around Paso Robles wine country, I discovered that flavored oils can be good – even great. Which is why I now possess Pasolivo’s lemon and tangerine extra virgin olive oils.

I’m not the first to discover Pasolivo, a family oil producer with 45 acres of Tuscan olive trees under cultivation. I had read in glossy food magazines about its lemon, lime and tangerine oils. I wasn’t convinced, but the pictures were pretty enough for me to turn off the road and drive up to the tasting room.


Pasolivo’s are different from most flavored oils because they are not infused. Instead, the company crushes citrus peel to extract the fruit’s essential oils and blends that with its olive oil. The result is bright, fresh and utterly distinctive.

I’d be tempted to save these oils for dressings or drizzling: The tangerine would be stellar atop goat cheese; the lime is a natural for avocado or ceviche. But co-owner Joeli Yaguda assured me that you can actually cook with the oils without losing the flavor. She recommends substituting the tangerine oil for flavorless vegetable oil in a batch of brownies. It also would be wonderful brushed on salmon for the grill.

Pasolivo doesn’t have any retail outlets on the East Coast (which is why my suitcase is now full of oil). But it does have mail order. It also offers a “press club” that sends out two shipments of the latest oil per year.

-- Jane Black

By Jane Black  |  May 18, 2009; 3:00 PM ET
Categories:  Shopping  | Tags: Jane Black, olive oil, shopping  
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Try the orange in an olive oil cake, with lots of orange zest and an orange liqueur glaze. Delicious.

Posted by: erouscg | May 18, 2009 4:44 PM | Report abuse

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