We're super excited about this, being our very first harvest, expecting three to four tons of olives to turn into extra virgin olive oil for the property.
It'll be a six-course chef's tasting menu that's going to highlight some different varieties of olives and also olives in different expressions.
Perfecting the olive grove martini is a labor of love, with bartenders fat-washing vodka with the property's extra virgin olive oil for 24 hours.
One of the great things about working here at Auberge du Soleil is, we're constantly finding ways to stay relevant in an ever-changing market.
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