Round Pond

Round Pond's hand-harvested olive oils are so rich in flavor. The award-winning family mill offers four fantastic varietals, and each one is unique. The Italian varietal is a robust blend of five Italian varietals (Leccino, Pendolino, Maurino, Frantoio and Coratina). Its bright green notes of green tomatoes, grass, and black pepper makes it ideal for cooking, dipping and salads. Harvested from 100-year-old Spanish trees, the slightly lighter Spanish Varietal is ideal for baking and sautéing.

Buttery and spicy, the popular (sold out each year) and aromatic Blood Orange Olive Oil is made from the sweet juice and rind oils of fresh blood oranges. You can use it in sauces and marinades, but it's so beautiful I just like to dip with it to enjoy the pure flavor. The Meyer Lemon oil is just as nice, blending organic Meyer lemons with the finest Frantoio and Coratina olives. Highly fragrant, it leaves a velvety finish and crisp taste. These are all outstanding oils, but the Meyer Lemon is my fave.

Using estate-grown grapes, their two red-wine vinegars are made from the 200-year-old Orleans technique. I haven't had such robust vinegars in a while, and they match their oils nicely. They're aged ten months in French oak barrels, and bottled in individual lots. The Sangiovese, Nebbiolo & Petit Verdot blend packs a punch, while the nuanced Cabernet & Merlot has a dry, dark fruit finish.

If you're in the area, try to catch their Saturday tasting tours and lunch, then head over to their winery for some more tasting!

www.roundpond.com