Olive Varietals: Moraiolo, Leccino and Pendolino D.O.P Certified
Region: Tuscany, Italy
Aroma: Delicate, fruity nose with hints of freshly picked olives
Flavor: A medium oil that is buttery and nutty in the mouth with a nice balance of ripe and green fruit. Finishes with a hint of pepper.
Uses: Wonderful dipping oil--use as a background oil for dukkah. Excellent on cauliflower purée, mashed potatoes and flagolet beans. Ideal for baking.
Harvest Date: November 2012
About the Producer: The olive oil from Castello di Volpaia in the heart of Tuscany has always defied expectations - while surrounded by producers pressing vivacious, pungent extra virgin olive oils, they've continued to produce an oil that has a mellow richness, a sophisticated subtlety to it. This is chiefly because they use a method called Sineola to press their olives, which is a much more delicate process than used by neighboring producers. The olives are pierced repeatedly with tiny blades, releasing their oil while keeping the solid matter intact. Because the yield is quite a bit lower using this method, the oil from Castello di Volpaia is usually more expensive than its regional cohorts.