Truth in Olive Oil

I can't get enough of these estate Napa oils. They are really giving my Spaniard oils a run for their money. This one is stronger, quite bitter, and not as smooth as similar offerings from the region, but it's still a very high quality oil. I do love the peppery flavor and it's become my go to oil for avocado, especially if citrics are part of the dish. Maybe too strong for white fish, but works well drizzled in raw tuna and spanish mackerel that has been seasoned with a pinch of sea salt.