Tom Mueller, who wrote the excellent 2007 article “Slippery Business” for The New Yorker magazine, has expanded on the topic in his newly release book Extra Virginity: The Sublime and Scandalous World of Olive Oil

Both are excellent.  The good news is: the best olive oil in the history of the world is being produced right now.  The bad news is: Global and Federal regulations are scant.  More good news: at Stonehouse all of our oils are tested by certified labs AND certified as Extra Virgin by the California Olive Oil Council.  In short, if you oil has not been certified by a respected organization like the COOC, you don’t know what you are buying.  So if you do not buy our oils, at least by from one of the many producers certified by the COOC.

Thanks!

Trish

Many people don’t understand what an intricate dance farming is, how many factors have to line up, in order to produce a quality product; and, every once in awhile, a spectacular one.  They want to know: how can you possibly be out of Meyer Lemon Oil, when it is so great, and to that we reply: the answer is the question, young grasshopper!

2009 was the first year we made Meyer Lemon, and we weren’t sure how it would turn out, how much we would sell, because we already have a Lisbon Lemon… but the answer was clear: lots!  This proved to us, again, that our customers are just as particular as we are; there is a huge difference between Lisbon and Meyer lemons.

Having said that, we are sorry that we are out of the Meyer Lemon for this year, and we should it have the ’10 available in a few months; it’s usually ready in February/March.  We’re glad you liked it.  If you sign up for our email list we’ll let you now when it’s back in stock.  We still have the Lisbon Lemon and Blood Orange.