Cold-pressed on harvest day
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.
Later harvest: green and red purple olives
Lighter flavor, delicious on salads, vegetables and excellent for fish and for creating gourmet pizzas.
A perfect substitute for butter.
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.
Early harvest: deep green olives
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.