It’s no secret, we love extra virgin olive oil. Here at Market Hall Foods, we've been in love with real, exceptional extra virgin olive oil for decades. That means we scour the globe, work closely with producers and meticulously taste our selection of olive oils multiple times a year so that we can bring you the best extra virgin olive oils out there. And now, we're thrilled to introduce you to one of our newest finds and the olive of our eye, Tondo DOP Extra Virgin Olive Oil.
Tondo DOP Extra Virgin Olive Oil from Sicily
We're quite smitten with this beautiful extra virgin olive oil from Monte Iblei, Sicily. Tondo DOP is like no other oil we've ever tasted – it's green and grassy with subtle floral notes and sings of amazing tomato flavor with a harmonious finish.
In three words: Medium-intensity, fruity, well-balanced
How to use it: Tondo DOP is made for tomatoes. It's stunning simply poured over slices of tomatoes topped with fleur de sel. Or use to garnish caprese salad, a classic panzanella salad or add a spoonful to tomato or fruit-based salsas.
More Favorites from Italy to Swoon Over
Frescobaldi Laudemio Extra Virgin Olive Oil from Tuscany
In three words: Robust, grassy, spicy
How to use it: This summer, use Frescobaldi Laudemio to finish all things grilled like summer squash, smoky charred radicchio and bistecca alla Fiorentina seasoned with Omnivore Salt.
La Mola DOP Extra Virgin Olive Oil from Lazio
In three words: Medium-intensity, buttery, grassy
How to use it: favorite summer produce - try brushing La Mola DOP over grilled corn and sprinkle with finely grated Parmigiano-Reggiano and wild fennel pollen.
Crudo Extra Virgin Olive Oil from Puglia
In three words: Robust, herbaceous, peppery
How to use it: Drizzle over foccacia studded with cherry tomatoes and olives. Or use Crudo as a finishing flourish for bold dishes like flame-kissed tuna steaks, roasted broccoli rabe or Grilled Escarole Salad with White Beans.
Fall in Love and Shop Current Olive Oils >>
Expert Tip: Avoid light, moisture and heat to keep your extra virgin olive oil fresh. Exposure to these elements can hasten the deterioration of your oil and can cause it to go rancid faster (Ever smell an oil and think of waxy crayons? That's rancidity!) Keep olive oils in a cool, dry, dark place and eat it quickly, in abundance and with joy!
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