Agrestis Nettaribleo organic and DOP is very powerful and able to enrapture the most exigent and true experts. Its intensive flavour rich in grassy scents and green tomatoes make it excellent in combination with various dishes like: salads, mixed greens, legumes, soup, roasted white and red meat dishes.
Bramasole (Toscana) (http://thetuscansun.com) Bramasole extra virgin olive oil is produced in the Arezzo province of Tuscany from a blend of olive handpicked in Vitiano and Cortona.
Crudo (Puglia) (http://crudo.it) Crudo extra virgin olive oil is made from olives grown, harvested and pressed on site using the continuous cycle production method which minimizes oxidation and produces an oil rich in polyphenols, bright green in color with strong yellow undertones.
Ravece Monovarietale (Campania) (https://evoolove.com) Ravece Monovarietale is produced in the town of Venticano, Italy. "Ravece" (100%), native cultivar Irpinia, area renowned for the exceptional quality of its olives. Rigorous steps ensure the highest quality production including the technique of cold extraction in the family owned frantoio. Use categorically raw, to exalt its aroma. 250, 500ml.
Don Gioacchino (Puglia) (www.sabinoleone.it) Don Gioacchino is monocultivar of 'Coratina' obtained from a selection of olive oil from olive groves with plants reaching over 200 years of age.
Electum (Abruzzo) (www.laselvotta.it) Best in Class La Selvotta is under the lee of Adriatic sea, Abruzzo region - Italy. Is carefully run by G. & E. Sputore. Respect of traditions, times, nature, with modern technical of picking & transformation in our oil-mill are the secrets of our excellent oils
F’Olio (Puglia) (http://folio.oliofolio.com) F'Olio is produced at a a small farm in Lucera, South Italy. The Peranzana, Biccarese, and Pizzuta olives are hand harvested and pressed quickly to ensue the highest quality.The final result is a fragrant and complex blend.
Fonte di Foiano 1979 (Toscana) (www.fontedifoiano.it) Best in Class Fonte di Foiano 1979 is a Blend of selected olives hand picked 60% Frantoio and 40% Moraiolo. October harvested.
Francibio (Toscana) (www.frantoiofranci.it) Aromas of green fruit, green grass, chamomile and notes of herbs, flowers, almond, walnut. Taste exhibits abundant fruitiness, green grass, some sweetness, bitterness, vigorous pungency and notes of black pepper, chicory, pink pepper, celery, , with exceptional harmony, a high complexity and a high persistence.
Frantoiu Cutrera (Sicilia)(www.frantoicutrera.it) Made with 100% olive variety "Tonda Iblea" native of Sicily South, this is our flagship olive oil that has won the most awards obtained by our products, intense fruity olive oil, with a bitter and spicy note, balanced and harmonious in the mouth, excellent for its notes of green tomato, tomato leaves, freshly cut grass.
Gold Bio (Campania) (www.frantoioromano.it) Aromas of green fruit, green grass, green banana and notes of green almond, green apple. Taste exhibits abundant fruitiness, green grass, sweetness, some bitterness, medium pungency and notes of banana, with exceptional harmony, a high complexity and a high persistence.
Intense fruity of green type, important smell of leaf and almond. Aftertaste of artichokes, thistle and a significant taste of almond, medium note of a bitter and spicy taste, excellent balance and harmony.
The Salvadori family produces "il Cavallino" from the rare variety of Tuscan origin Leccio del Corno. It has very high nutritional quality, exquisite aroma and harmonious olive taste...
La Giulina (Campania) Aromas of green fruit, green grass, green banana and notes of dry herbs, ripe fruit. Taste exhibits abundant fruitiness, green grass, sweetness, some bitterness, medium pungency and notes of green almond, with exceptional harmony, a high complexity and a high persistence.
La Mola extra virgin olive oil Sabina D.O.P. Is produced at a medium farm in Lazio, Italy, only 50km from Rome. The olives are harvested by hand and pressed the same day and we keep our oil under nitrogen in order to preserved the highest quality .
Aromas of green fruit, green grass, herbs, flowers and notes of banana. Taste exhibits abundant fruitiness, green grass, sweetness, some bitterness, medium pungency and notes of vanilla, tomato, with exceptional harmony, a high complexity and a high persistence.
"Le Selezioni" Coratina, an intense fruity oil is obtained by processing olives 100 % Coratina. They were crafted in the oil mill of the latest technology that provides the highest quality extra virgin olive oil and a large number of polyphenols.
L’Ottobratico (Calabria) (www.olearia.eu) With cultivar olives Ottobratica, from autochthonous plants cultivated since millennia only near the Aspromonte mountains, l’Ottobratico is an oil with higher qualitative characteristics balanced, comparatively sweet, without sourness, with a delicate smell and light green colour. Its chemical composition is rich in total polyphenols.
Lucini Italia believes the best-tasting extra virgin olive oil comes from only the highest quality and most cared for olives. Our olives are handpicked on private Italian estates where they are cared for daily from the first flower to the harvest. The olives are picked when they at their fullest potential, resulting in a superior oil that is very fresh and green, with notes of artichoke, almond and a peppery finish.
Lucini Italia Founders Reserve (Toscana)(www.lucini.com) Lucini Italia believes the best-tasting extra virgin olive oil comes from only the highest quality and most cared for olives. The olives are picked when they at their fullest potential, resulting in a superior oil that is very fresh and green, with notes of artichoke, almond and a peppery finish.
Mandranova Monocultivar Nocellara (Sicilia) (www.mandranova.com) Mandranova is an agricultural farm in south of Sicily. 50 ha with 10.000 olive trees. harvest from mid September to mid October, we extract the monocultivar extra virgin olive oil in our mill, immediately after harvest to ensure the highest quality.
The Cusmai family has been devoted to agriculture since early 1900s.They own almost 20 hectares of apulian land where olive trees are grown. Their olive tree grove comprises three cultivar of olives, replaced in the early 50s: the native Coratina, then the Ogliarola and the Peranzana.
Immerse in the green of the Salento, where in the 8th century there was a religious community of Basialian monks and a lookout tower erected in the 1577 by the Gonzaga of Mantova which still stand, the Ancient Masseria del Fano following century old traditions continue to produce extra virgin olive oil to rediscover the taste of perfect armony.
Our oil comes exclusively from olives harvested in olive orchards and embodies the story of a family, Salento culture, ancient traditions but also cutting-edge technologies to offer the consumer the option of a unique sensory journey, with only a glimpse. Our oil is a perfect combination of passion for our work and love for the land and its generous fruits, which form the backdrop to the seventeenth-century farmhouse Moccari.
It is an intense green, very high in polyphenols and stable oil. Aroma “Coratina” is a robust, intense and spicy oil with notes of fresh-cut grass, rosemary and typical artichoke aftertaste. It also displays a pungent green tea and pepper notes. Tasting Notes It has a pleasant bitter taste with substantial pungency and spicy finish.
Always Dievole know that to achieve an extraordinary product serve excellent raw materials, and that's why only the best olives reach our mill, where, skillfully combining man's experience with technological innovation, we get our Dievole 100% Italian extra virgin olive oil.
7c is produced by OlioCRU in Trentino, Italy. The variety Casaliva is harvested when the olives were green to enhance the fresh aroma of cut grass and green almond. Chefs use this evoo both with raw fish and red meat.
Partanna extra virgin olive oil is produced since 1916 by the Asaro family entirely by Nocellara del Belice olives from their estate in the Valle del Belice in western Sicily. The aroma of this oil is intense, the taste is smooth and very aromatic, with notes of fresh artichokes, tomato and ripe fruit. In the end is wonderfully sweet and fresh.
Podere Il Carnasciale is located in the Valdarno in Tuscany, at an altitude of 425 meters. We produce about 2000 0,5 liter bottles of hand-picked and under vacuum pressed extra-virgin olive oil, as well as the iconic and unique Il Caberlot wine, filled exclusively in magnums. We are not certified as organic, but all labor is carried out by hand, and all eventual treatments are natural and allowed in organic farming.
Polifemo by Viragi' (Sicilia) (www.viragi.it) Polifemo is the fancy name we chose for our oil Tonda Iblea monocultivar DOP. This name want to combine the historical memory of Sicily Classical for its culinary tradition, made of great human capabilities and products of excellence. Green, with golden reflections, fruity scent of fresh cut grass, tomato and artichoke, Polifemo received many prestigious awards over the years, and as been adopted by the leading names in international restaurants and Michelin-starred.
Risveglio (Marche) (www.emozioneolio.com) Risveglio is a very high-quality oil, produced in a small quantity, very early harvest (first week of October) and pressed quickly (6-8 hours after harvest).
TamIa is an ancient Etruscan word meaning “home-made“, and with this brand we aspire to represent the excellence of our products made with patience, dedication, love, highest standards of production and quality of olives.
Tonda Iblea, when pure, has a fruity flavor, with well-balanced bitter and spicy notes, and the typical green tomatoes fragrance. Each and every olive picked by hand in Buccheri Olive’s Valley. Our advice is to consume rigorously raw.
Aromas of green fruit, green grass, basil and notes of green almond. Taste exhibits abundant fruitiness, green grass, some sweetness, bitterness, vigorous pungency and notes of floral, chamomile, with exceptional harmony, a high complexity and a high persistence.
Our olive oil is composed by 50% Frantoio, 45% Moraiolo, 5% Leccino. The olives are hand-picked and pressed within four hours in oil mill at 21 ° oil immediately filtered. 8000-liter production from 3200 plants. Winner Olio Capitale 2013 - 2014 NYIOOC Gold Award.
Aromas of green fruit, green leaves, green almond and notes of tomato leaf, very clean. Taste exhibits abundant fruitiness, green grass, some sweetness, bitterness, vigorous pungency and notes of green almond, tomato leaf, with exceptional harmony, a high complexity and a high persistence.
Aromas of green fruit, green grass, butter and notes of pastry, pine seed. Taste exhibits abundant fruitiness, green grass, sweetness, some bitterness, light pungency and notes of ripe fruit, banana, with exceptional harmony, a high complexity and a high persistence.