Harvested in mid November, this all-purpose Picual olive oil is balanced, piquant, and savory, with flavors of tomato, pepper, and a refreshing spiciness in the finish. In professional kitchens, this is among the most practical, affordable, and versatile oils for frying or sautéing, though we especially appreciate drizzling it as a finishing touch to assertive or high-acidity dishes, from tomatoes to grilled meats to pasta.
The Garcia-Casas family has been farming olive trees for four generations, gaining widespread acclaim for their extra virgin olive oils. Their Molino oils are harvested just after their slightly pricier monocultivar oils, sometimes incorporating other fruits and herbs grown alongside their southern Spanish olives. This selection is made exclusively with Picual olives.
This oil was produced from early harvested Tuscan varieties of Frantoio, Moraiolo and Leccino olives grown and pressed on the hillside estate of the Marchesi di Frescobaldi in Chianti Ruffina. Clear and intensely green, fruity, full, well-rounded and spicy.
De Cecco Extra Virgin Olive Oil is a product of the highest quality that stands out for its golden yellow colour with green highlights and for the distinct smell of olives with a hint of grass. Its flavour is full-bodied, agreeable and balanced. It is well-balanced, so can satisfy the most demanding palates while enhancing the flavour of any dish.
Cold pressed extra virgin olive oil imported directly from the source in Italy. Great for using in salad dressings, drizzled on toasted bread, or to finish off a pasta dish.
A stunning, estate bottled extra virgin olive oil that is at once luxrious and affordable, Divina’s Renieris Estate Extra Virgin Olive Oil offers exceptional fruity character, a peppery quality reminiscent of arugula and a texture that signals its origins from the Mediterranean’s most prized olive groves in the renowned Kissamos region of western Crete.
At the end of the 19th century, Lorenzo had purchased the beautiful estate of San Lorenzo ai Colli. There he started a prosperous farm devoted primarily to the cultivation of valuable olives, namely the three typical Sicilian cultivars: the delicate Biancolilla, the savoury Nocellara and the robust Cerasuola. The blending of these olive varieties creates a sweet, aromatic oil with the unmistakeable taste of the first pressings of October, an affectionate tribute to the work of his ancestors.