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Jul 16, 2008 12:10 PM

Nicolas Alziari Olive Oil

Surfas is out until October, does anyone know where I can get a can of this liquid gold?

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  1. Why is it so great? Sorry I don't have an answer but I'm always on the hunt for good olive oil. What makes this one spectacular? Thanks.

    4 Replies
    1. re: PinotPlease

      I adore this olive oil as well -- it is very light in flavour and somehow just great quality. I wish I could describe why I love it.

      Perhaps it's bc I don't necessarily love the peppery or grassy varieties of evoo.

      I haven't been over to Surfas for ages but I last saw tins of Nicolas Alziari Olive Oil at a Williams Sonoma -- this was in San Fran and also almost a year ago (Nov 2007)... so I dunno if this helps...

      1. re: Maxmillion

        So is it more kind of creamy and buttery? I usually keep two non-heating olive oils for salads, drizzling, etc. One typical Tuscan green pepper bomb and one more the creamy type. There was one called Zoe I got at Mr. Marcel (I think that's the name) the market in the Farmer's Market on 3rd that's been my go-to creamy one. But perhaps this Alziari also fits the bill. The Zoe is Spanish and uses Arbequina olives. Where is the Alziari from?

        1. re: PinotPlease

          nice, france, very mild and buttery

        2. re: Maxmillion

          I could have sweared I saw it at a larger Williams-Sonoma store too, I think at South Coast Plaza. They can always do some sort of inventory check for you.

      2. Why am I obsessed with this olive oil? I've never even tried it...Anyway, don't know what Surfas usually charges but I found a gourmet food guy who works of E-bay, here's the link.

        1. This has always been one of my favorite olive oils. They press the olives in the same stone mill they've been using since 1868... so they produce a high quality oil but in limited amounts. I've never had problems finding it at Surfas before, but this year it's been quite a challenge.

          Check the link below: