Olive Varietals: Frantoio, Leccino, Pendolino
Region: Lazio, Italy
Aroma: Delicate but ample fragrance of artichoke and chicory.
Flavor: Well-balanced, medium intensity oil with green vegetable flavors and a long bitter-spicy finish.
Uses: Do as the Romans do: Drizzle it over artichokes, fish crudo, sautéed vegetables or pasta. La Mola is a particularly elegant complement to bitter greens such as arugula, broccoli rabe and kale.
Harvest Date: October, 2012
About the Producer: The hills of Sabina, north of Rome, have been planted with olive trees since Roman times. Anna Maria Billi and her daughters are keeping regional tradition alive with their award-winning olive oils, made from the fruit of their own orchard. Cool mountain breezes ensure even ripening, and when the olives are blushing between green and purple, they are harvested entirely by hand. Afterwards, crushing at a nearby frantoio (olive mill) transforms the olives into unfiltered oil that is truly reflective of place.