There's no substitute for 100% Italian Extra Virgin Olive Oil
“The olive tree is surely the richest gift of Heaven.
I can scarcely expect bread.” – Thomas Jefferson
We source our olive oil from all but one of our wine producers, made from the regional blends of olives and others are mono-varietal but always extra virgin. Its superior quality is backed by the same families who grow the grapes and produce the wines we import direct. Our Ligurian Olive Oil has been recognized by the Slow Food movement in Italy.
From a recent NY Post article: "Olive oil, too, has been the subject of numerous recent investigations. Thousands of tons of cheap, low-grade olive oils from Spain and Greece were marketed as expensive “extra-virgin Italian” olive oil, a 2018 (EU) investigation revealed." (link to article below - scroll down for the olive oil bit.)
We have always had a bias towards the small production, single sourced olive oils. When consuming bottles from the larger brands, there is considerable blending from various regions going on to obtain a consistent taste. The bigger brands want you to know what to expect – much like in coffee. We source our olive oils from Liguria, Tuscany, Lazio and Sicily.
The olive oil from Liguria is delicate, has a clear, light gold hue and a bit fruity. It's what we use to make our pesto, focaccia and home-made bread.
Tuscany gives us Terre di Perseto’s mono-cultivar with a bright green, intense fruity and floral aromas with medium spice as well as the DOP classified Olive oil that renders that classic peppery finish.
Our olive oil from Lazio is produced exclusively from the olive trees in Casale della Ioria's vineyards southeast of Rome. It is mild and buttery and great for drizzling over grilled vegetables and salads (with our Guisti's Balsamic Vinegar, no less).
Luna Sicana in Sicily produces a light green colored oil with lighter spice and more grassy notes.
Article on Avocado Oil, Olive Oil and Honey:
