The Olympia Oyster - Ostrea lurida - The only Oyster that is native to the Pacific coast of North America. A rare breed indeed - this lovely petit oysters was nearly eaten out of existence in the 1800’s with the western Gold rush and the environmental complications of sluicing. One of the rarest commercially grown oysters globally - @olympiaoysterco @taylorshellfish as the major players with several independents and the #NativeOlympiaOysterCollaborative leading the way for restoring these treasures. https://olympiaoysternet.ucdavis.edu The Oly is THE oyster that I insist is enjoyed best without sauce. To truly understand the #Merroir of the most complex of the 5 Species we have in NorthAmerica. - I once conducted a blindfold tasting of the Oly - and I explained the flavour and mouthfeel experience - to the moment that the guests had it... Ocean brine, sweet cream butter, driftwood & “fresh cut grass”, sea moss, wet stone, soft tannins (brass or copper) and a dry mineral finish. Takes about a minute or so to develop, and can rest in the palate afterwards 15 minutes or more - depending on what you are enjoying with your Olys. Once a gent popped into @starfishoyster “Ah! The Olys are in!! - 24 Olympia, Bottle of Chablis...and don’t talk to me!” That guy Got It! Savour you’re Olys. Appreciate the farmers who get them to you, the season may be short, but it’s only just begun! Shuckingly yours, Paddy #OysterStories #OysterLore #OysterRoads #Seanchaí @theoystercompanion #OlympiaOyster #Olys #ShuckEmIfYouGotEm #ShuckSipSavourRepeat #Aerate https://www.instagram.com/p/CE64skaBhZX/?igshid=1qk3mf788z5v7