SIZE | 250ml
CATEGORY: Imported Italian Extra Virgin Olive Oil | Sicilian Extra Virgin Olive Oil
First Pressing of 2017 Harvest | harvested, pressed, bottled October, 2017 | Your chance to have a new harvest oil on your table as soon as our friends in Italy!!
2017 Tasting notes are not yet available.
2016 Tasting Notes: This exceptional extra virgin olive oil—made with three olive types (Nocellara del Belice, Cerasuola, and Biancolilla)—exemplifies the work of a master blender. Complex and particular, it has a very bright, fresh olive taste, with notes of chicory and spice. Artichoke and tomato aromas round out the flavor with a perfect, lingering bitterness. Pour this oil on everything (the way olio nuovo should be enjoyed)!
Suggestions for Use: Drizzle over any fish preparation, such as grilled tuna steak or fish crudo; pour lavishly over cooked shell beans; use to highlight fresh ricotta or thinly sliced blood oranges.
PRODUCER INFORMATION | The extra virgin olive oil from the Titone farm is the product of a family’s devotion to sustainable, traditional farming methods, and organic tending of the land. The resulting olive oil is a Sicilian classic. The Titone farm, located on the west coast of Sicily, is owned and managed by a father/daughter team (Nicola and Antonella Titone) with a passion for understanding the land and growing their crop organically since 1985. Close to five thousand olive trees are pruned into either umbrella or low cones, which aid in pest control and even ripening of the olive fruit. Olives are harvested just as they begin turning color and have a blush of black, usually starting in October. The olives are hand picked with the assistance of specially designed wooden olive rakes that allow the workers to carefully pull the fruit from the trees and strip as few leaves as possible. Keeping the leaves intact with the tree assures greater health year after year. The fruit is washed and pressed in a carefully controlled environment and the unfiltered oil is then pumped into stainless steel holding containers. The resulting organic extra virgin olive oil is a deep golden yellow with light green highlights. The oil has lovely notes of green grass and artichoke with a hint of pepper. The oil has won numerous awards at competitions in Italy, Switzerland, and Germany and at the Los Angeles County Fair competition it was awarded a sliver medal in 2006. Increasingly popular, this organic extra virgin olive oil’s incredible balance, finesse and distinctive flavor profile continue to delight the palates of chefs, home cooks and food journalists.
D.O.P. (Denominazione di Orgine Protetta/Protected Designation of Origin)
OLIVE CULTIVARS | Nocellara, Biancolilla, and Cerasuola