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Just in—2015 Harvest Extra Virgin Olive Oils from Italy
Unretouched photo of olive pressing, Tenuta di Capezzana
They're here! Our 2015 Harvest Italian Extra Virgin Olive Oils have landed. The olive oils from this year's harvest have been absolutely stunning—from Tuscan favorites Tenuta di Capezzana (now certified organic) and Frescobaldi Laudemio to Sicilian standouts like Olio Verde, Titone and Tondo DOP—and we couldn't be more excited to start pouring. Without further ado, let's taste.
Fresh Pick – Tenuta di Capezzana Organic Extra Virgin Olive Oil
We're thrilled to welcome back a longtime customer and staff favorite, Tenuta di Capezzana Organic Extra Virgin Olive Oil. This year's olive oil—made from a blend of four Tuscan olives: Frantoio, Moraiolo, Pendolino and Leccino—is truly amazing. It's green and grassy with delicate notes of fresh herbs and a gentle lingering pepper in the finish.
In three words: Grassy, Buttery, Almond
How to use it: Pair this vibrant olive oil with your favorite spring produce—drizzle over grilled asparagus, toss with roasted baby artichokes or use to finish crostini topped with fresh ricotta, fava beans and a touch of lemon zest.
Taste More 2015 Harvest Olive Oils from Italy
Frescobaldi Laudemio Extra Virgin Olive Oil from Tuscany
In three words: Robust, grassy, spicy
How to use it: Use this bold extra virgin olive oil over traditional Tuscan dishes like bistecca alla fiorentina, ribollita soup or Ceciata di Suino (a rustic dish of pork, chickpeas and wilted greens).
Tondo DOP Extra Virgin Olive Oil from Sicily
In three words: Medium-intensity, fruity, buttery
How to use it: Tondo DOP shines in simple preparations—use to finish our Lemon Ricotta Ravioli, add to a silky fava bean purée or drizzle over a spring risotto with green garlic and fresh english peas.
Sole Sabino DOP Extra Virgin Olive Oil from Lazio
In three words: Well-balanced, herbaceous, all-purpose
How to use it: Keep Sole Sabino DOP on hand for just about everything—use in salad dressings, add it to pasta sauces and marinades, or make a batch of Arugula Parsley Pesto.
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