Single-Varietal Olive Oil from Abruzzo, Italy – 2018 Harvest
This robust olive oil—made from the monocultivar Intosso, an olive varietal prized for its large fruit and small pit—is bold and fruity with notes of raw artichoke and bitter greens, and a lively peppery finish.
How to use
This full-bodied extra virgin olive oil pairs well with equally big, bold flavors—drizzle over a bowl of earthy braised lentils, use to dress flame-kissed steak or toss with roughly chopped grilled eggplant and peppers and spoon over crostini. Or make a quick pasta sauce for Rustichella d'Abruzzo PrimoGrano Pasta with crushed PrimoGrano Pera d'Abruzzo Tomatoes, a couple generous glugs of Intosso olive oil and a handful of torn basil.
About the producer
In 1924, Gaetano Sergiacomo started making rustic pasta using the whole wheat flour produced at his family’s stone mill in the small town of Penne in Abruzzo. In 1981, his daughter, Nicolina Peduzzi, decided to revive the pastificio, (pasta factory) naming the new product line Rustichella d’Abruzzo. Soon after, Nicolina’s adult children Gianluigi and Stefania joined the family business, and within a few years, the small pastificio had grown into one of the most extensive artisanal pasta lines in Italy. Today, Rustichella d’Abruzzo offers a diverse selection of pasta, pasta sauce, extra virgin olive oil, holiday goods and more.
2019 New York International Olive Oil Competition: Gold