NEW! This oil is three in one. It has Arbequina, Hojiblanca, and Picual. It starts out like a lamb and then comes on like the lion. The pepper is delayed and, oh so good. Excellent with the Traditional balsamic. Use on fish, beef, and chicken or on pasta or rice.
Frantoio is Italian for “olive press.” This type of extra virgin olive oil is very fruity and notably aromatic.
The sweetest Hojiblanca that we have ever encountered. It has an unbelievable fragrance of fresh ripe fruit and is very limited in supply with only four tons of this oil produced in the world last season.
From the Barnea olive, this oil has a soft buttery front palate followed(about 15 seconds later) with a peppery hit.
A classic Greece extra virgin olive oil from the Koroneiki olive. This oil has a low acidity, glowing green-gold color, fruity aroma and a rich, peppery taste.
The Leccino olive of PUGLIA is an early harvest, very intensely complex oil. The "Italian Stallion" Gold Medal Winner of Tuscany.
This extremely fresh artisan oil is as fine an example of the Picholine variety as you will find anywhere. It represents the very first oil produced from very young trees. The oil is bright and complex. It builds to an impressive crescendo and will not disappoint the most knowledgeable olive oil savants. Limited Production.
A special Chilean import with a phenol count of 500. Extremely Rare!
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