Olive Oil Reviews » Robust

A L’Olivier

admin — Sat, 27 Feb 2010 01:02:33 +0000

A L’Olivier, France’s oldest house for specialty olive oils, was founded in Paris in 1822, yet this exquisite oil speaks for itself. An exceptionally fragrant and fruity extra virgin oil with a nice pungent finish is handsomely presented in a great-looking drum or a clay crock with wax seal.

Colle Nobile

admin — Sun, 07 Mar 2010 17:34:02 +0000

Only 1,600 bottles of this Raggia varietal are produced each year by Giorgio Tonti near San Marcello. A lively, fruity olive oil of crystal green color with intense aroma of fresh grass and rosemary to the nose, a subtle sweetness, hints of hazelnuts and walnuts to the palate and a perfectly balanced flavor. An outstanding hand-crafted olive oil.

Antichi Uliveti

admin — Mon, 22 Mar 2010 17:00:13 +0000

The Pinna family has been producing its Antichi Uliveti extra virgin olive oil for generations on its farm near Sassari. This particular area in Sardinia is blessed with intense sun and heat and very rich soil. Antichi Uliveti (the name means “ancient olive groves” and refers to the age of the trees) is a monocultivar oil, made exclusively with Bosana variety olives picked at perfect ripeness and cold pressed in the family mill. An award-winning oil of wonderful aroma and sweetness, Antichi Uliveti’s delicately balanced flavor marries particularly well with seafood dishes. Only a small quantity of bottles becomes available every year which makes this oil only the more precious

Castelas A.O.C.

admin — Sat, 27 Feb 2010 00:59:46 +0000

From the famous Vallée des Baux in the South of France, an A.O.C. olive oil of impeccable freshness which expresses the green, fruit character of its unique terroir. Castelas has distinctive aromas of super-fresh cut grass and raw artichokes, with a peppery edge.

Pianogrillo

admin — Tue, 09 Mar 2010 15:56:43 +0000

For centuries the Piccione family has owned the Pianogrillo farm in Eastern Sicily… 50 hectars in the heart of the Monte Iblei Mountains, 9.000 olive trees with wild asparagus growing between them….caper bushes, lemon, orange and almond trees.

About 10 years ago Lorenzo Piccione turned the old estate into the Pianogrillo Farm. The Farm is organic. No chemicals, pesticides or fertilizers are used. The agricultural techniques are simple and natural. Olives are picked by hand one by one. Pressing is done on the Farm at the oil mill within 12 hours of harvesting.

The main olive cultivar , Tonda Iblea, produces an intensely fruity gold-green oil that is medium spicy and smells like green tomatoes and just cut grass. Pianogrillo’s complex aroma will enhance soups, legumes, salads, fish and meats.