Most people don't know that there are as many types of olives as there are grapes, and that like wine, olive oil spans a vast spectrum of flavor profiles. There are smooth, rich olive oils, perfect for poaching fish and delicate vegetables, and sharp, grassy oils that really pop when drizzled over bread or simple pastas. Our Olive Oil Trio highlights the three oils we use most often in our own kitchens.
Madre Terra is made by a cooperative of more than 900 families on the southwest coast of Sicily from Biancolilla, Cerasuola, & Nocellara olives. It's well-rounded with grassy & almond flavors, and moderate, balanced bitter and pungent notes. Our most popular Italian oil, we use it for cooking, salads, and drizzling at the table.
Novo Frantoio, from western Tuscany, is soft and buttery. Pressed from Frantoio, Moraiolo, and Leccino olives, it's great with fresh salads, simple vegetable dishes, and fish.
Everyday Extra Virgin is our go-to oil for any task. A blend of Arbequina, Arbosana, and Koroneiki olives, its robust, balanced flavor makes it appropriate for a wide variety of dishes, and it is equally suited for use in cooking and as a finishing oil.