Region: Sicily, Italy

Aroma: Floral with hints of tomato leaf and freshly mown grass

Flavor: Medium-Robust. A complex oil that is bright, soft and buttery in the mouth, with citrus and floral notes and a peppery finish. 

Uses: One of our favorites this season. Beautiful for poaching fish, drizzled over swordfish and vegetables or tossed with pasta, anchovies and capers. This oil would also be fantastic for baking or dipping.

Harvest Date: September 2011

About the Producer:
Lovers of Baroque architecture will likely know the Sicilian town of Noto in the province of Syracuse. This small town is home to no fewer than 30 incredible churches from the period. Just outside of the town lies the estate of the Mazzei family. They came to Sicily from Tuscany, where they produce incredible wine and an olive oil whose production is so small it never leaves Italy! Their goal was to take what they'd learned in Tuscany and produce a unique Sicilian extra virgin olive oil. And they have done just that in the few years they've produced Zisola.