Olive Wagyu

Olive Wagyu arrives with a steakhouse name and a cheese-board attitude. Associated with The Rare LA, it was already drawing reviews by December 2020, with reported genetics of Biscotti × Gushers. The Rare LA gets the grower credit; the original breeder remains unknown. There’s dessert ancestry under that dinner reservation, but the jar brings considerably more funk than frosting.

The nose mixes aged-cheese musk, dark dried fruit, musty mint, and a sharp solvent edge. Sweetness sits underneath rather than running the kitchen. Flavor accounts range from hazelnut to sour fuel, pine, and a lingering hashy finish, with vapor bringing out more of the cheesy fruit character. Don’t let the menu name order for you: an early reviewer specifically found neither olive nor beef in the experience.

The flower can come in small, tightly packed nuggets with a dusty resin coating rather than a flashy crystalline sparkle. That understated presentation suits a strain whose loudest introduction happens through the nose. Bag appeal gets the opening argument; the funk gets cross-examination.

Reviews from the smoke room land with hazy euphoria and physical relaxation, although opinions on strength vary sharply. One early smoker found a moderately strong, pleasantly heavy experience; another later buyer reported little effect at all. When it lands, the appeal is less “dress for dinner” and more “loosen the belt and stay awhile.” The name suggests white-tablecloth service. The reported headspace is perfectly happy eating takeout in yesterday’s shirt.