Cold-pressed on harvest day

Classico

Olives are harvested in the second weeks of ripeness when the quality is very high. Oil from green and red olives is aromatic, with a spicy, mellow, and yet slightly bitter flavor, perfect for the lighter palate. Our Classico oil represents the traditional oil of the region, blending several different types of olives, all cultivated on local family farms.

OLIVE FAMILY

Rotondella, Carpellese, Leccino, Frantoio, Nostrale

HARVEST

Later harvest: green and red purple olives

SUGGESTED USE

Lighter flavor, delicious on salads, vegetables and excellent for fish and for creating gourmet pizzas.
A perfect substitute for butter.

Venti Olivi
Venti Olivi Premium

Premium

Olives of each family are harvested in the first weeks of ripeness, when the yield is low but the quality is excellent. Oil from early green olives is tastiest, with an intense aroma and a spicy, robust flavor, perfect for the discerning palate. Our Premium oil is truly a niche product, perfect as a condiment and for table-top display.

OLIVE FAMILY

Frantoio, Leccino

HARVEST

Early harvest: deep green olives

SUGGESTED USE

Delicious as seasoning on special dishes, particularly on bruschetta, tomato salad with basil, beans, legumes, soups and grilled red meat.
This fragrant oil enriches warm focaccia and just-baked bread.