When we made Eva’s Blend for first time, several years ago, we aimed at making an olive oil that would feature some specific olive oil from that season. Over time, and listening to the great chefs we work with, Eva’s Blend evolved into a finishing olive oil for fine restaurants, when the need is a versatile EVOO, of rather gentle flavors.
In these last four or five years, Eva’s Blend has consistently been of medium-mild intensity. We always made sure that even when we were looking for an olive oil of subtle flavors, it could not be just a fruity but mellow, flat olive oil. We’re convinced that olive oils of quality must have a good structure (meaning some nice bitterness and a degree of pungency) that will guarantee a decent shelf life.
In February 2016 we visited with producers, tasters and researchers in Tuscany, Italy. When they tasted Evas’ Blend all of them were positively surprised. They found this olive oil quite interesting, noting that for them it was a type of oil difficult to achieve, given the cultivars they work with. They also guessed correctly that it would be a chef favorite, being so adaptable to different needs in the kitchen.