Olive oil has been produced on this estate since the 8th century. They kind of have it down! Olives are picked in November before the first frost, immediately crushed, put through double centrifugal decanting, and then stored for a few weeks. The resulting extra virgin olive oil is remarkably low in acidity with a golden-green color, a fresh olive aroma, and a smooth, light texture. A nearly perfect balance of fruity and bitter olive flavors, it’s perfect with grilled bread and in salad dressings and pasta sauces. Not the strongest oil we carry, but certainly one of Italy’s most renowned and sought after producers.
- 500 ml