Antheo D.O.P.'s Produced by the COPA Società Cooperativa Agricola in the Monti Iblei highlands near Modica, Sicily. Antheo’s DOP (Protected Designation of Origin) status comes from the use of Verdese, an olive cultivar that grows only in a small geographic area of eastern Sicily. Antheo is 20% Verdese and 80% Moresca, and has a pronounced grassy flavor, good fruitiness, and a sharp pungency. Use it for cooking, salads, and
drizzling at the table.

Bettini is made from organically grown Frantoio, Moraiolo, and Leccino olives on a small family farm in Montefalco, Umbria, by brothers Marco and Paolo Bettini, and one of the first producers in the region to advocate an earlier harvest that results in a more flavorful oil. A complex, very fruity and pungent oil with flavors of artichoke, we use it for cooking, on salads, and drizzling at the table.

Novo Frantoio is produced by the Nenna family in western Tuscany on the slopes of the Colline Pisano, the hills that run south along the coast from Pisa. Pressed from Frantoio, Moraiolo, and Leccino olives at the Nenna’s Frantoio Novo, this extra virgin olive oil is softer and more buttery, with moderate fruit and medium pungency. Use it for cooking, salads, and drizzling at the table.