Olive Oil
Umbria — Italy
Item #1040 - 500ml
Item #1038 - 3L
Made from organically grown Frantoio, Moraiolo, and Leccino olives on a small family farm in Montefalco, Umbria, run by brothers Marco & Paolo Bettini. One of the first producers in the region to advocate earlier harvest that results in better oil. A complex oil, very fruit and pungent with flavors of artichoke. Use it for cooking, salads, and drizzling at the table. (VE, GF)
Chico — California
Item #1085 - 250ml
Item #1095 - 500ml
Item #1091 - ½ gallon
Item #1195 - Case (12 x 500ml)
California Olive Ranch blends extra virgin olive oils from growers in Argentina and Chile with their home-grown oil made from Arbequina, Arbosana, and Koroneiki olives. The result is robust and fruity, a true everyday oil perfect for all kinds of cooking or table use. (VE, GF)
Sicily — Italy
Item #1004 - 500ml
Item #1003 - 1L
Item #1002 - 5L
Item #1104 - Case (12 x 500ml)
Made by a cooperative of more than 900 families on the southwest coast of Sicily from Biancolilla, Cerasuola, & Nocellara olives. Very well-rounded with grassy & almond flavors, moderate and balanced bitter and pungent notes. Our most popular Italian oil. Use it for cooking, salads, and drizzling at the table. (VE, GF)
Andalucia — Spain
Item #1065 - 500ml
Merula (blackbird in Spanish) extra virgin olive oil comes from the Perales estate of the Marqués de Valdueza near Mérida, Spain, where his family has been producing olive oil since 1624. The later harvest makes it soft and buttery with the aroma of cut grass, light bitterness, and moderately pungent finish. It’s made from Arbequina, Hojiblanca, Piqual, and Marisca, a rare cultivar grown only in Extremadura. (VE, GF)
Andalucia — Spain
Item #1083 - 1L
Bright green, intensely aromatic, and perfect for those who like a grassy, vegetal oil. Wonderful drizzled over bread, soft cheese or tomatoes, this extra virgin olive oil from 4th generation producer O-Med in Andalusia utilizes Spain's most famous cultivar: picual. (VE, GF)
Tuscany — Italy
Item #1140 - 500ml
Item #1145 - 1L
Item #1150 - 5L
Item #1141 - Case (12 x 500ml)
Produced by the Nenna family in western Tuscany on the slopes of the Colline Pisano, the hills that run south along the coast from Pisa. Pressed from Frantoio, Moraiolo, and Leccino olives at the Nenna’s Frantoio Novo, this extra virgin olive oil is softer and more buttery, with moderate fruit and medium pungency. Use it for cooking, salads, and drizzling at the table. (VE, GF)
Abruzzo — Italy
Item #1011 - 500ml
Item #1012 - 5L
Item #1111 - Case (12 x 500ml)
Planted in the 1870s, Pollinaria’s olive groves lay under the shadow of the Gran Sasso, the highest peak in the Apennine Mountains. The organically grown Dritta and Leccino olives produce a fruity extra virgin olive oil with a medium pungency. Use it for cooking, salads, and drizzling at the table. (VE, GF)
Sicily — Italy
Item #1082 - 500ml
Item #1081 - 1L
Item #1080 - 3L
Item #1182 - Case (12 x 500ml)
Produced by the COPA cooperative in the Monti Iblei highlands near Modica, Sicily. Antheo’s DOP (Protected Designation of Origin) status comes from the use of Verdese, an olive cultivar that grows only in a small geographic area of eastern Sicily. Antheo is 20% Verdese and 80% Moresca, and has a pronounced grassy flavor, good fruitiness, and a sharp pungency. Use it for cooking, salads, and drizzling at the table. (VE, GF)