Teshima Olive Oil

Grown on Teshima Island in Japan's Seto Inland Sea, during harvest olives are hand-picked and cold-pressed within 24 hours, yielding an extra virgin oil with a fresh aroma of green apple and young grass. On the palate, gentle sweetness gives way to a pleasant peppery finish and a light, clean aftertaste that enhances rather than masks food. The small-batch oil suits Japanese dishes such as chilled tofu, white fish carpaccio and simple salads.