Native Taggiasca olives are harvested from the Armato family groves in coastal Liguria and pressed on heritage stone mills. The cold extraction yields a sweet and nutty oil with a rich, dense mouthfeel. Perfect drizzled over ripe melon slices finished with sea salt for a stellar summer snack.
A rare single-varietal oil from a native Sicilian olive, the Nocellara del Belice. Producer Gianfranco Becchina revitalized and maintains 300-year-old olive groves, yielding this limited-batch, intensely vegetal nuovo. Green melon frutiness up front with a hazelnut-fatty finish makes this one of our favorites.
From a collection of 700-year-old Tuscan estates, Laudemio Frescobaldi produces one of the greenest and spiciest oils in our collection. A classic representation of first-harvest oils, Laudemio presents fresh-cut grass and artichoke up front; pleasantly bitter on the back with a dry floral finish.
An Umbrian Olio Nuovo from some of our favorite Italian Wine producers. Grassy, bright, and bold with a peppery finish, this oil is a traditional and simply made blend of Frantoio, Moraiolo, Leccino, and Agogia Dolce Olives. Bold, with an almondy fattiness in the mouthfeel. Perfect over greens and Parmigiano.
The Gargano family's 200-year-old groves of olive trees produce a limited run of 750 bottles each year. This heritage estate in southern Sicily yields a bright and peppery oil versatile enough to be used on everything from grilled fish to summery bites of ripe melon. Make sure to finish with a sprinkle of flaky sea salt for best results.
Graza's new line of Olive Oils bring a transparent approach to their back-to-basics production process. Their Andalusian producers harvest, crush, press and filter, producing a mouth wateringly fresh olive oil that is never blended. Match this quality with a quirky squeeze bottle and you have a product destined to be a kitchen staple.
Made from 100% Spanish Picual olives picked early in the season, this 'drizzle' finishing oil has a bold, slightly spicy flavor perfect for dressing salads, making savory chermoula, or dipping focaccia.
Few words can describe how special this olive oil truly is. Made just north of Rome in picturesque Lazio, this small batch production is handmade by eighty nuns of the Cistercian Order at the monastery where they live and work. Their organic olive grove is home to five native varieties of olive, including the late-ripening Canino, giving this otherwise buttery oil its vibrant green color and enticing aroma. Don't miss this truly unique, limited-run oil.
Graza's new line of Olive Oils brings a transparent approach to their back-to-basics production process. Their Andalusian producers harvest, crush, press and filter, producing a mouth wateringly fresh olive oil that is never blended. Match this quality with a quirky squeeze bottle and you have a product destined to be a kitchen staple.
Made from 100% Spanish Picual olives picked and pressed mid-season, this EVOO is buttery and smooth; perfect for pan-fried, herb encrusted fish or squid.
Montevertine Agretto VInegar is made using the Sangiovese, Colorino and Canaiolo grapes from Montevertine's fabled Tuscan Vineyard. This very limited run of Vinegar is best enjoyed drizzled over a bit of Mozzarella di Bufala or Cravero Parmigiano.
"It used to be a dream:" A conversation with Chris Barnes