Olive Oils

Italy, which produces nearly a third of the world's olive oil, is distinguished by the superior class of its extra vergine, made in all regions of the center and south and in a few places in the north. The most flavorful and wholesome of edible oils is used raw in dressings or as a condiment for salads, vegetables, pastas, soups, seafood and meats. Chefs find extra vergine unmatchable in cooking, despite the higher cost. The best oils show distinct character due to terrain and climate, the varieties of olives they come from and methods of harvesting.


Hand picking of under-ripe olives renders oil of deep green color, fruity aroma and full flavor (sometimes a touch piquant). Mature olives make oil of paler color and subtler flavor. Traditional extraction by stone crushing and mat pressing is practiced mainly in mills in Tuscany and Umbria, where oil is especially prized, though most is processed by mechanical mashing and centrifuging. By law, olio extra vergine di oliva must come from the first pressing of olives by mechanical (not chemical) means and must contain less than 1 percent of oleic acid (the key measure: the lower the acidity the better). Olio vergine di oliva may have a maximum of 2 percent acidity; what is called simply olio di oliva may be rectified and de-acidified. Such oils are best within a year of the harvest, since flavor slowly fades. Italy has 20 DOP and 1 IGP olive oils listed in their regions of origin. The country is also a major producer and exporter of table olives.

 

OlioVerde

Situated in the gentle uplands of northern Sicily, Gianfranco Becchina's country estate is an ideal location for growing olives. It is here where Gianfranco grows the finest variety of Nocellara olives for his oil. He does not chemically treat his olives in any way and uses the traditional method of hand picking the olives while they are still green, just before they begin to blacken. These factors, coupled with the careful pressing of the olives, help to preserve the oils intense aroma and high quality. Once pressed, the unfiltered extract from the olives is left to settle naturally before being bottled.

Region of Italy: Sicily

Antica Italia Extra Virgin Olive Oil

Antica Italian Extra Virgin Olive Oil is cold-pressed and packaged in Partanna, Sicily, which is near the ancient Greek city of Selinunte,Sicily. Using only Sicilian olives, Nocellara Del Belice, this olive oil has a perfect balance of flavor and aroma and is a perfect olive oil for everyday use on salads and pastas. This is going to be the olive oil in your pantry that you will use more frequently because of the price point and quality. Save the estate and D.O.P oils for your very special dishes and use this great oil more liberally.

Region of Italy: Sicily

 

Castelvetrano olive oil

From Sicily, this is a fantastic product made from only select ripe olives. Spicy to the taste and good for any of your olive oil needs. Limited production

Region of Italy: Sicily

The Falconero Valli Trapanesi D.O.P.
Extra Virgin Olive Oil

.......is a true testimonial for a tradition of excellence in olive growing, naturally located in west Sicily soils, and it is already known as a top quality product. The D.O.P. (Denomination of Protected Origin) controls and uses this designation only for certain products that meet the criteria. Rigid rules are set regarding the methods of production, transformation and bottling. Thereby assuring that you are receiving a truly special product. It has a distinctly avacado green color, and because it is unfiltered, a slightly cloudy countenance. Falconero is a soft, round, luscious fruity oil with a pleasant meadow-like scent of hay. Tasting of mild lettuces and apples, even a butterscotch-y note may be detected. The slightest hint of pepperiness can only be felt in the aftertaste. Overall, Falconero is a mellow but extremely flavorful olive oil.

Region of Italy: Sicily

 

Novello Bono olio

The product we are calling your attention to is the extra virgin Bonolio olive-oil, a genuine natural olive-oil, obtained only by cold pressing highest quality olives.
Bonolio is a salad-oil to be tasted also together with bread and vegetables. It's ideal for toasted-bread and sauces that exalt its excellent aroma and freshness. The extra virgin Bonolio olive-oil has an acid level far lower than 1%.

Ideal for: Sauces, Salads, Toasted,
Bread, Pizza, Roast meat and Fish.

Region of Italy: Sicily

 

FINI
MODENA

Extra Virgin Olive Oil - Premium Reserve Selection

Region of Italy: Calabria

FINI MODENA Extra Virgin Olive Oil Premium Reserve Selection is produced in the southern Italian region of Calabria. It is an award winning olive oil made exclusively from 100% Italian olives, primarily using the local Carolea variety. The artisan mill or "Frantoio" where it is cold pressed is located in the hills overlooking the Ionian Sea, in the town of Crotone, by one of its oldest and most noble families.

FINI
MODENA

Extra Virgin Olive Oil - D.O.P. Terra d'Otranto

Region of Italy: Puglia

The PDO (Protected Designation of Origin) symbol certifies that this FINI MODENA Extra Virgin Olive Oil - Terra d'Otranto is a genuine product originating in the hillsides of Lecce in Puglia in southern Italy. This premium olive oil is obtained exclusively from the highest quality local olives, the Cellina and Ogliarola.

FINI
MODENA

Extra Virgin Olive Oil - D.O.P. Val di Mazara

Region of Italy: Sicily

The PDO (Protected Designation of Origin) symbol certifies that this FINI MODENA Extra Virgin Olive Oil - Val di Mazara is a genuine product originating in the area of Palermo in Sicily. This premium olive oil is obtained exclusively from the highest quality local olives, the Biancolilla, Cerasuola and Nocellara delBelice..

FINI
MODENA

Extra Virgin Olive Oil - Tuscano I.G.P.

Region of Italy: Tuscany

The PGI (Protected Geographical Indication) symbol certifies that this FINI MODENA Extra Virgin Olive Oil - Tuscano is a genuine product originating in the hillsides of Tuscany.

Trappeto di Caprafico DOP - Abruzzi

Extra Virgin Olive Oil

Tommaso Masciantonio

Region of Italy: Abruzzi

 

Frantoio Boeri "Mosto"
Monocultivar Taggiasca

Extra Virgin Olive Oil

Region of Italy: Liguria

 

Frantoio Boeri DOP

Extra Virgin Olive Oil

Region of Italy: Liguria

 

 

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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