Sigona’s Olive Oil of the Month: Hojiblanca from Australia

It’s already mid-October and before we know it we’ll have new crop California olive oil in the store!

Until then, be sure to come in for a bottle of one of the in-season, award-winning oils from Australia, such as the…

Hojiblanca from Australia
Sigona’s Fresh Press Olive Oil of the Month for October 2011

This oil…

• Is a great starter choice for someone swearing off butter to get into using and flavoring with oil.

• Is true to its cultivar; Hojiblanca olives, originally from Spain, produce a creamy, sweet and delicate oil.

• Presents an olive flavor and grassy note upfront, followed by hints of strawberry and peach. It finishes with a slight, desirable pungency.

• Won “Best of Show,” “Best of Class” and a gold medal in the delicate category at the LA International Extra Virgin Olive Oil Competition.

Olive Oil Ice Cream and Cake with Cointreau Syrup and Candied Orange from Luisa Ormonde.

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Try it in this recipe: Olive Oil Ice Cream & Cake with Cointreau Syrup and Candied Orange