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 ‘
If the cuisine of the Mediterranean could be characterized
by any one flavor—one element that would change it utterly were it never to
have existed—that flavor would have to be olive oil'
—Maggie
Blyth Klein The Feast of the Olive
About our extra Virgin Olive Oil |
France
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Provence
 AOC
CastelaS
If you visit the St. Remy area be sure
to include a drive through the Les Baux valley
to see the largest concentration of olive trees in France.
This somewhat harsh, dry landscape is strong and rugged
but beautiful, and is a perfect example of the type of
terroir that olive trees have survived in for thousands of
years in the Mediterranean.
CastelaS is produced by Jean-Benoit Hugues
who uses winemakers’
techniques to insure the purity and fineness of
CastelaS oil.
Picked early to capture a piquant quality, each olive
variety -
Salonenque, Aglandau, Grossane, Verdale - is
picked and pressed separately, when each is at the optimum
stage for presenting its best flavor. After the olives are
pressed, the
individual oils are blended in the exact proportions
necessary to create the signature style and flavor that this
producer wants.
CastelaS oil has a fine richness on the palate, with hints
of artichoke and almond and the scent of fresh cut grass. CastelaS is a very sophisticated olive oil produced by a
true artisan.
Style:
medium, fruity and spicy
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 AOC
CastelaS
Late Harvest Fruité Noir
Jean-Benoit and
Catherine Hugues have created a spectacular new olive oil!
With this new oil they revisit the age-old traditions of
Provence. Late Harvest Fruité Noir is produced from four
fruity varieties of olives – Salonenque, Aglandau,
Grossane and Verdale – that grow in the Hugues’ own
olive groves.
You might be thinking: how does AOC Late Harvest Fruité
Noir differ from AOC CastelaS as the terroir
( place ) is the same and the olive are the same ? I am so
glad you asked ! First, these olives are allowed to fully
ripen on the trees before they are picked. Second, after
picking, the olives are carefully stored for a short
period of time and are allowed to undergo a light and
controlled fermentation. It is these two steps that
re-create the taste of Provencal olive oil from times
past. It is a testimony to the skill and dedication to
their craft that Jean-Benoit and Catherine have been able
to revive the ‘old flavor’ using skillful, controlled,
modern techniques.
Late Harvest Fruité Noir has a sweet, warm bouquet and
mild, harmonious flavor which is reminiscent of Provencal
black olive tapenade. This is a wonderful, buttery-rich
olive oil ( perfect for those who do not want the
‘bite’ of peppery-style, green olive oil ) that is
excellent in homemade mayonnaise and rouille; in
garlic-seasoned potato salads; drizzled over garden fresh
vegetables, and for gustatory, dripping-from-your chin
bread dipping. This excellent revision of a ‘classic’
taste is destined to become a modern classic. Well-done,
Jean-Benoit and Catherine!!
Style:
mild, light & buttery
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Italy
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Abruzzo
 Casina Rossa
New Harvest
Well-balanced, generously fruity and nicely piquant in
flavor, this oil is pressed from Gentile, Intosso and
Ghiandaro olives, a blend with a "just right"
flavor for so many kitchen uses.
Produced in Chiete by the DeLaurentiis family who proudly
use artisan cultivation and harvesting techniques, and
press their olives in their own mill or frantoio. This level of
dedication results in an especially tasty oil from a
rugged, mountainous region of southern Italy. Casina
Rossa oil is not at all fussy but is very delicious and
very reasonably priced for such goodness.
Style:
full, complex and peppery
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Apulia
 DOP
Tenuta Cocevola
This rustic oil from Tenuta Cocevola in Terre di Bari
Castel Del Monte, Apulia, has a coveted DOP designation.
This is confirmation that the olives have been grown,
pressed, and bottled in a small, very specific area that
yields olive oil with a distinct character. Cocevola is
made from 100% Coratina olives and has a bold,
rustic Apulia style and a piquant aroma that begs to be
matched with juicy, ripe tomatoes and flavorful, garden
fresh summer vegetables. This is
Bob's current favorite olive oil.
Style: robust, assertive & grassy
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Molise
 Colonna
One of
our favorite olive oils is this beauty is from the Molise,
the province that lies east of Rome along the Adriatic.
The owner of the estate is Principessa Marina Colonna, who is descended from a noble
family, and now controls production on the family’s 140
acre olive grove. She maintains 22 varieties of olive
trees, including Coratina, Leccino and Gentile,
from which she skillfully blends this delicious olive oil.
Colonna oil is luscious and smooth, with a clear,
distinctive olive flavor that is complimented by overtones
of apples and pears. It has a gentle, spicy bite that is
characteristic of the style of many southern Italian oils.
Style:
medium and fruity
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Sicily
Barbera Siciliani, Novello
- 1st Press
New Harvest
What began years ago
with a few modest cases of early-harvest oil has turned
into a holiday 'must have’ for our customers.
Olio
Novello is a limited quantity, early release,
first-pressed, new harvest extra virgin olive oil that is
a taste enthusiast’s dream. Barbera Novello is a very
interesting oil. It is blended from Nocellara,
Biancolilla and Ogliarola olives that grow in the
vicinity of Palermo. It is true novello oil,
meaning that the oil is obtained from the first pressing
of early harvest olives. The resulting oil is bottled
quickly and released for sale. Novello oils have an
authentic, rustic flavor and an old-world appearance, due
to the fact that the oil is un-filtered. Barbera Novelli
is deeply green, sharply-defined and seriously fruity. It
has a grassy, spicy flavor and an aroma reminiscent of
tomato stem, celery and fennel.
Style: UNFILTERED, robust, assertive and grassy
Early Release
2011 Fall Harvest
2011 Release
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 Castel
di Lego DOP
Monti Iblei,
'Nuovo
Raccoloto'
Sebastiano
Galioto is the 4th generation owner of his olive farm and
as well as the proud owner of a coveted DOP mark (
denomination of protected origin ) for his distinctive
olive oil, Castel di Lego. DOP marks ( and PDO marks, too
) are awarded by the European Union to food products that
are connected with specific geographical areas ( terroir )
that define the quality, taste and other singular
characteristics of that product. It is protection for the
producer against counterfeit products which illegally
masquerade as the genuine article and also for the
consumer to rest assured that what they are purchasing is
indeed the genuine product from the place of origin.
Sebastiano’s farm is located outside of the town of Ferla
in the Iblei Hills, which is in close proximity to the
city of Siracusa in south-east Sicily. Many of the olive
trees that cover the eastern plains of Sicily are derived
from wild, ancient trees. It is said that there are more
olive trees in the areas surrounding Ferla than
inhabitants , which is easy to believe as the population
of Ferla is 3,000 inhabitants ( but with 10 churches, and
5 butcher shops ! )
Castel di Lego ( the ancient name of the original town )
olive oil is pressed exclusively from 100% Tonda Iblea
olives, which possess a particular sweetness and
tantalizing aroma of ‘tomato stem’. Locals say this is
from the close proximity of the olive groves to the fields
of sun-drenched tomatoes which grown nearby.
According to Sebastiano: “ the production of our extra
virgin olive oil is a labor of love and passion. Abiding
by traditional values yet moving with a spirit of
innovation, we obtain products of absolute integrity and
superlative quality.”
Overall, this delicious oil has a medium fruity taste with
intense, herbaceous aromas and a slight peppery finish. A
gorgeous, unfiltered olive oil from a very distinctive
place which has honestly earned it’s coveted DOP
mark.
Style:
UNFILTERED,
medium, fruity and spicy
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Tuscany
 Poggi
Antichi Toscano,
Novello - 1st Press
Poggi Antici is
produced along the Mediterranean coast in the Cornia
Valley near the Cornia River and the town of Suvereto.
This splendid medieval town has origins that date back to
before the year 1,000 AD. It is famous in the region for
architecture, history, art and agriculture.
This region is often overlooked by tourists, but those who
explore this region discover a coastal area rich with
agricultural, including olive groves, vineyards, and cork,
chestnut and oak forests. Oil mills, wineries,
agro-tourism family farm stays, and restaurants all
emphasis the food and dishes of the region
This sumptuous olive oil is pressed from olives that have
been given all the right care. The harvest begins in
early mid-November while the olives are piquant and green. Each
olive is hand-picked by workers to prevent the bruising
which occurs when olives are allowed to drop to the
ground. The olives are taken to the frantoio (
olive mill ) each evening and cold pressed with modern,
efficient state-of-the-art olive oil processing equipment.
The oil is decanted (allowed to rest and settle then
filtered through cotton) before bottling.
Production from Poggi Antici is limited to 5,000 bottles
each year. This vivacious and lively olive oil is pressed
from Frantoio ( 60%), Leccino ( 30% ) and Moraiolo (
10% ) olives, which define the classic Tuscan olive
oil flavor and style. Tuscan olive oils are notable for
their rich full bodied qualities, their unforgettable
fragrance, their elegant and well-balanced pepperiness,
and herbaceous spiciness.
Style:
full, complex and
peppery
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Umbria
 Poggio
Noho
New Harvest
We love Umbrian
olive oil from the Assisi-Spoleto region because it is
un-pretentious and well, just plain good. Hence, we looked
there for a producer who could craft an olive oil that fit
our idea of something luscious and wonderful. Poggio
Noho is made from Moriaiolo, Leccino and Frantoio
olives, varieties that may be familiar to those of you who
know Tuscan olive oils. Poggio Noho has a balanced,
pure, clean, slightly sweet flavor, and is blessed with
harmonious aromas of fresh herbs and artichoke. Our goal
was to find an extra virgin olive oil that marries well
with food and would not shout at you from the plate. We
are thrilled that we have found it in our Poggio Noho,
a carefully nurtured olive oil that is the perfect capture
of freshly squeezed olives.
Style:
medium, fruity and spicy
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Spain |
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Andalusía
 Núñez
de Prado DOP Baena
Núñez de
Prado is one of Spain’s’ most famous olive oils, and it is
world renowned for its purity and elegance.
The Núñez de Prado family have been growing olives and
producing stunning extra virgin olive oil in the Baena
region of Andalusia for seven generations. This region has
a sunny climate, excellent soil, and olive groves that
blanket the hillsides with their graceful presence. Seven
varieties of olives from the family’s Frías, Santo
Toribio, Taquina, and Gastaceite olive groves
are featured in the olive oil, including floral Picudo,
sweet Hojiblanca and robust Picual olives.
The olives are gathered by hand in order not to bruise the
skin or damage the pulp, and are chosen when they have
just turned the perfect color and ripeness.
The olives are then quickly sent to the family’s Almazara
oil mill and crushed by giant granite millstones—all
within hours of being picked. The resulting olive oil is a
harmonious expression of the terroir of this region
and the Núñez de Prado style. The oil is left unfiltered
in order to retain all the delicious flavor
characteristics.
Núñez de Prado extra virgin olive oil has an intricate
flavor that features tantalizing nuances of green olive,
oranges, lemons, grass, almond, and apples, accentuated by
an assertive, bold finish.
The olives are grown by 100% organic methods, and the
organic certification is approved by the Quality Assurance
International, a USDA approved European Control and
Certification organization for organic agriculture.
Style:
robust, assertive and grassy
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Extremadura
 Merula
Merula is
produced by the Marquez de Valdueza on his estate "Perales
Estate" located close to Merida in the western region of
Extremadura, Spain. This working ranch/ estate has been in
the Alvarez de Toledo family for many generations. Merida
was one of the farthermost provinces of the Roman Empire.
At that time the Romans claimed sites that were suitable
for cultivating vines and olives. This land has more than
two thousand years of unbroken olive growing tradition
behind it.
Merula is in fact the 2nd olive oil produced on the
estate, complete with its own label and production
standards. Whereas the namesake olive oil – Marquez de
Valdueza – is forthright and bold, Merula is
light in flavor with clean, sweet hints of citrus and
almonds. The difference is not in the olive varieties used
– both oils feature a tasty blend of olives that includes
buttery Arbequina, tangy Picual, fruity
Hojiblanca, and tart, spicy Morisca, an olive
unique to the Extremadura region of western Spain where
the e Perales de Miraflores estate is located.
The difference is that Merula is made from olives that are
picked and pressed when they are riper and more filled
with oil. The ripeness gives the olives a softer, sweeter
character that marries well with food, making this extra
virgin olive oil an excellent kitchen oil for chefs and
demanding home cooks.
The harmonious combination of these four varieties gives
his oil its unique style: excellent fragrance, a fresh
fruity flavor, stability and a round, sweet flavor with
just a hint of pepper.
Style: mild, softly rich and
fruity
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Specialty Oils
Citrus Olive Oil |
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Casina Rossa al Limone
New Harvest
A superb
finishing oil, that will enhance any cold dish or
antipasto. Try it on smoked fish or grilled meats. It will
add zest to any salad dish especially those that are
cheese based. It is an excellent compliment to any
appetizer dish.
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Katz
Meyer
Lemon Oil
A stunning California extra-virgin olive oil which is a
big hit in our store year-round. This 100% Taggiasca
olive oil is proudly California in style while the
concept of pressing citrus fruit with olives is strictly
European. What a perfect taste ! Just as the olive harvest
is ending in the Suisun Valley, the Meyer lemons ripen.
Cut pieces of fruit are pressed with the olives to extract
the lemon zest oil along with the juice of the olives (
olive oil ). This is the real deal and sooooo much more
delicious than oils which simply have citrus flavors
added.
Meyer lemons
have a superb flavor that is milder and more complex than
our everyday lemons - a cross between a tangerine and a
lemon might begin to get the idea across. Katz’s
Meyer Lemon Oil is a gorgeous oil, evocative in nature,
with a delicate but persistent citrus aroma and flavor. I
find hints of green herbs in the aroma even though none
have been added. You will reach for this oil again and
again. Use it with fresh garden vegetable dishes, grilled
salmon or halibut, and to adorn a simple but perfect baby
spinach salad.
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Infused Oils
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A L'Olivier Collection 1822
Infused Oils
 A
L'Olivier
Olive Oil Infused with Basil &
Olive Oil Infused with Herbes de Provence
Elegant designed
packaging evokes the nostalgic feeling of a French corner
grocer circa 1822 when A L'Olivier began their business.
Aromatic and flavor-packed infused oils have always been
used in French cooking to add a boost of fresh flavor to
salads and vegetables or to add richness and depth to
soups and slow cooked dishes.
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 A
L'Olivier Olive Oil Infused with Lavender
This exciting new infused oil from A l'Olivier can
be used on sweet or savory dishes and pairs
beautifully with apricots, lamb, duck and almonds.
This innovative company has used their patented
process to infuse the true essence of lavender into
extra virgin olive oil. A little drop of this oil
will amaze the senses. Make a traditional Fougasse
with lavender, sear a rack of lamb or drizzle it
over puff pastry with fruit. You will be pleasantly
surprised at the striking flavor and versatility of
this oil.
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Truffle Oil
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 I
Peccati di Ciacco Alba White Truffle Oil
This
white-truffle-flavored extra virgin olive oil is
both aromatic and finely balanced. It is made in
Alba, Italy's white truffle capitol. Each bottle
contains actual pieces of white truffle. Spectacular
in casseroles, vegetable and potato dishes, soups,
gravies, meat sauces/entrées, this is truly a chef's
companion.
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Nut and Seed Oils
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Rich and
fragrant, these luxurious oils are a specialty of the
Dordogne region in southwest France. Freshly hulled
nutmeats are ground to a fine paste, then quickly and
carefully roasted. The paste is then pressed to expel the
dark golden-bronze oil. Use “as is” for vegetable salads,
grilled vegetables or chicken salads; blend 50% with
French extra virgin olive oil to make a delicious dressing
for green salads. Our hazelnut and walnut oils come from
J. Leblanc, one of France's finest producers.
Keep refrigerated once opened.
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,
organic
It is believed that the avocado was introduced in Chile by
the Spanish, presumably in the early seventeenth century,
from the coast of Peru. The Hass avocado variety was
introduced into Chile in 1949 from California. The oil is
extracted from the pulp of carefully selected avocados -
which are peeled, seeded and in a mechanical process known
as "cold extraction" and no solvents or chemicals are
used. These processes, and a strict quality control
program followed by Chilean producers, guarantee the
production of premium extra virgin avocado oil as well as
processes that use environmental friendly means.
Lamay Avocado Oil is cold extracted from hand selected
organic Hass avocados grown in lush groves located in the Aconcagua Valley in the
central Chilean region of Cabildo. This sun-drenched
valley, formed by the Andean mountains and the coastal
mountain range, is fed pure waters from the Aconcagua
Mountain. Lamay Avocado Oil is obtained by a single
crushing of hand- picked Hass avocados, which allows the
fruits to retain their natural benefits.
The resulting oil is delicate and well-balanced, leaving
the palate to appreciate the fresh fruit flavor,
pleasantly creamy texture, and elegant aftertaste of
sun-ripened avocados. The flavor of Lamay avocado oil
is rich, buttery, and mild with a very creamy mouth-feel.
The color has a gem-like vibrant green hue.
Lamay Extra Virgin Avocado Oil is free of cholesterol and
trans fatty acids. It has high content of monounsaturated
fatty acids, mainly oleic acid, which helps lower LDL
cholesterol levels (bad cholesterol) and raise HDL
cholesterol levels (good cholesterol).
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Grapeseed oil is very light in feel and has a light,
neutral flavor. It has a high smoke point (485˚ F) which
makes it ideal for cooking. You can sauté or fry with it
without smoking, splattering or burning. It is high in
vitamin E and Omega 6 Linoleic essential fatty acid. It
will not cloud when chilled, and it is ideal for making
homemade mayonnaise and creamy salad dressings.
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Olive Oil Information:
All
prices charged will be at current market.
We will ship at current prices without confirmation
within 10% of price listed on site
This page updated 1/20/12
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