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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
 Extra
Virgin Olive Oil
Specialty Oil
More about Olive
Oil
This page updated 7/1/10
New Harvest 2009 Olive Oils Are Here
It's time to
"change your oil" to the fresh, vibrant flavor of new oil.
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France
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Provence
 New
Harvest!
Jean
Leblanc
This popular oil represents the classic Provençal olive
oil flavor profile, a style and taste dictated by the tiny
Callietier olive, which grows in abundance in the
vicinity of Nice. This olive oil is gold in color, light
in body, and has a lovely, delicate, ripe olive flavor and a
perfumed, fragrant aroma. The perfect oil for seafood
stews, grilled fish, pesto, raw or cooked vegetables and
all Mediterranean French dishes, or any time you need a
light, delicious sweet oil. And, not to be missed is the
walnut
oil produced by LeBlanc - no one on earth produces
satiny, aromatic nut oils like a dedicated Frenchman !
Style: mild, light & buttery
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 New Harvest!
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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Spray Olive Oil
 A
L'Olivier Extra Virgin Olive Oil with Atomizer
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Greece
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Crete
 New
Harvest! PDO
Sitia
It is not
often that a fabulous Greek olive oil comes to the U.S.,
so we are thrilled to have discovered this knockout
selection with a PDO designation to boot. Sitia oil is pressed from 100% Koroneiki
olives at the co-operative in Sitia in eastern
Crete, the historic cradle of olive oil in the
Mediterranean. This oil was recently awarded a gold medal
in an international tasting competition conducted by the
International Olive Oil Council (IOOC) for being the #1
best tasting oil in the Intensely Fruity category. Medium
in body and blessed with a full, deep fruity olive flavor
and warm aroma, this oil is a run-away best seller in our
store. Sitia is versatile for drizzling, dressing salads,
and for cooking - many of our customers will use no other
olive oil.
Style:
full, complex and peppery
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Italy
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Abruzzo
 New
Harvest! Casina Rossa
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
 New
Harvest!
Bel
Aria
This blended extra virgin olive oil is from Puglia in
southern Italy. It has been our best selling everyday
extra virgin olive oil since we introduced it over 10
years ago, and is a staple in the kitchens of many of our
Italian customers.
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 New
Harvest! 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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Campania
 New
Harvest!
Madonna
dell'Olivo 'Denocciolato' Raro
Denocciolato
olive oils are pressed from olives that have had their
pits removed prior to pressing. These labor intensive oils
are made only by a few dedicated producers such as Antonino
Mennella, who believe that the flavor of the oil is
accentuated when the pits are removed before the fruit is
pressed.
Raro is not for the faint of heart. It is direct, upfront
and makes no apologies for its rustic charm and swagger.
It is made from two olive varieties that are local to
Salerno in Campagnia - Ravece and Rotondella- which are
particularly bold in flavor. Raro is best appreciated when
used like a savory condiment and drizzled over dishes such
as garden fresh vegetables, pasta, bean soups and
risottos; or as a counterpoint to sweet fruits and sugary
vegetables, such as ripe red tomatoes, pepper and okra
sauté, a mushroom fricassee, and grilled leeks.
Style:
robust, assertive &
grassy
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Lazio
 New
Harvest!
EVO
Tuscia, by the Colli Etruschi Cooperative
This is a
robust, Tuscan-style olive oil from Italy’s newest DOP
designated region – the province of Viterbo, in Lazio.
This ancient region of Italy was once called Tuscia by the
Etruscans who populated the area. Viterbo has maintained a
long agricultural tradition of olive oil production begun
by the Etruscans, making the name Tuscia a fitting one for
this splendid olive oil. Rich, full bodied, bold in flavor
yet nicely balanced, this oil is luscious on the palate
and herbaceous in flavor, with hints of fennel, artichoke
and celery. Pressed from Caninese, Leccino, Frantoio
olives by the Colli Etruschi Cooperative. This is Mary
Lou's current favorite olive oil
Style:
robust, assertive &
grassy
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 New
Harvest!
Fortissimo
As the name
suggests, Fortissimo is our house oil that is on the full
and robust side. It is mild in the front of the palate and
finishes with a kick at the end. It is a tasty
counterpoint to our Poggio Noho, which is medium in body
and nicely balanced between sweet and peppery.
Fortissimo is peppery but not overly aggressive. It makes
its presence known without shouting from the plate. It is
a perfect oil for dipping bread or accompanying a platter
of crudités for snacking during the cocktail hour.
Fortissimo is pressed exclusively from Caninese
olives by Nicoa Fazzi in the Etruscan town of Blera in the
province of Lazio. Fortissimo is impressive in its
versatility, and will be sure to please those looking for
an oil that is reminiscent of the noble oils from northern
Italy but at a more modest price.
Style:
robust, assertive &
grassy
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Molise
 New
Harvest!
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
New
Harvest!
Barbera Olio Novello, 'Nuovo
Raccoloto'
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
Special early release NOVELLO:
2009/2010 harvest
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Tuscany
 New
Harvest!
DOP Mannucci-Droandi,
organic
Roberto Droandi tends the olive trees on his farm in the
dramatic hills of Gaiole in the Chianti region of Tuscany.
This region is known not only for classy Chianti Classico
wine but also for what we feel are the finest extra virgin olive oils in Tuscany. These oils define the standard for
Tuscan oils, and when they are this good they are
recognized with the coveted government-sanctioned DOP
designation. This is a
hand-made oil in the true artisan sense of the meaning,
and is pressed from Moraiolo, Rossellino, Frantoio and
Leccino olives. It is remarkably rich, snappy, fresh
and peppery, very
low in acidit and with a luxurious mouthfeel..
Style:
robust, assertive and
grassy
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Umbria
 New Harvest!
Poggio
Noho
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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©
2005 Mary Lou Heiss
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Spain |
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Catalonia
 New
Harvest!
DOP
Antara
This delightful
olive oil is produced by the Coselva cooperative at
Siuriana, in Tarragona, Catalonia. Nine-hundred families
are members of the co-operative, and many of them still
harvest olives from trees that are planted in a pasture
arrangement called an ‘antara’. This type of planting
dates to the Roman era, and consists of planting almond
and hazelnut trees in the middle of your land, planting a
cover crop underneath for sheep to graze on, and then
lining the perimeter with olive trees. The reigning olive
in this region of Spain is the Arbequina, a small
olive that produces a very fresh-tasting smooth oil with
just a hint of pepper on the palate, and a nice, subtle
aroma of sweet almonds. The olive trees that produce
Antara are over 100 years old. This gives the olive oil
more complexity and nuance.
Style:
medium, fruity and spicy
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Specialty Oils
Citrus Olive Oil |
Casina Rossa
al Limone
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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Infused Oils
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A L'Olivier Collection 1822
Infused Oils
 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. Choose from olive oil
infused with Basil or olive oil infused with
Porcini and Truffle.
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Mallafré
Oils
From Spain
A masterpiece in culinary artistry. Unlike other
'flavored' oils, these olive oils are not simply flavored
with extracts as many similar-sounding products are.
Instead, these extraordinary olive oils are made by
pressing spices, herbs or citrus with the ripe olives at
the same time to extract the volatile oils from each
ingredient.. The result: fragrant, arbequina extra-virgin
olive oil of the highest quality
that is underscored with a harmonious and enticing flavors and aroma.
These are true gourmet quality products and
perfect to compliment dishes where a touch of subtle flavor can
be appreciated.
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 Mallafré
Olive Oil Pressed with Chili
Extra-virgin
olive oil made strictly from small-farm
raised and sun ripened arbequina olives and fresh
guindilla chili from the Basque region of
Spain. Fragrant and delightfully piquant.
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 Mallafré
Olive Oil with Coffee Oils
Coffee and olive oil ?
Leave it to adventurous Spanish chefs to explore the
goodness of his unlikely combination
Fortunately they did, and
now we are
wondering why someone did not think of this sooner.
A mellow, delicious flavor-duo that is particularly
wonderful with shrimp, sweet white fish and rice
dishes..
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 Mallafré
Olive Oil Pressed with
Oranges
Sweet
Seville oranges pressed with sun-ripened
arbequina olives
An extra-virgin olive oil of the highest quality
with a light orange scent and subtle citrus after
taste that will perk up vegetable dishes, roast
chicken and risotto
.
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 Mallafré
Olive Oil Pressed with Rosemary
Oil-rich
sprigs of fresh and fragrant rosemary are pressed
together with sun-ripened arbequina olives to
create a divine combination, inspired by the two of
the most iconic flavors of the Mediterranean..
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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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and
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
This limited production Extra Virgin 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. The resulting rich green oil has a delicate
aroma and flavor of fresh ripe avocados. With a high smoke
point (491°F) and abundant in antioxidants, vitamin E, and
Oleic acid, it offers a healthy alternative for cooking,
drizzling and dipping.
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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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All
prices charged will be at current market.
We will ship at current prices without confirmation
within 10% of price listed on site
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Olive Oil Information:
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