June 11,  2010

Napa Valley, CA

    Regina Extra Virgin Olive Oil has been awarded a Gold Medal at the 2010 Los Angeles County International Extra Virgin Olive Oil Competition. This prize follows the ALMA Trophy which Regina received at the Armonia Competition held in Spoleto, Italy, in 2009.

    Regina EVOO is produced from Taggiasca Olives, a varietal which is known to produce oil with an unusually low acidity. With oleic acidity of

0.05%, Regina easily exceeds both the European standard of 0.8% and the California standard of 0.5% for certification as extra virgin olive oil. Regina EVOO preserves maximum quality and freshness by harvesting the olives by hand and delivering them to a local mill within hours of picking.

    Regina EVOO has received broad acclaim from a number of award winning Bay Area chefs:

    Regina has a bright flavor with a pronounced yet clean acidity that sets it apart from other oils that can overpower more delicate foods. It has a roundness of flavor that lends itself to a wide range of applications. We use it to finish every pasta from our kitchen, and it’s also great drizzled over braised or roasted meats, fresh mozzarella, and even ice cream.

 -- Nash Cognetti, Executive Chef, Tra Vigne Restaurant, St. Helena, CA

    This is a delicious, light medium fruit intensity oil which is perfect for those looking for delicacy and not power in extra virgin oil.

 -- Darrell Corti, Corti Brothers, Sacramento, CA

   contact us reginaoil@earthlink.net