Olive Oil

Experience the essence of freshly pressed olive oil with Olio Fresco Novello by Giuseppe Ursini. Harvested in the first week of October 2024 from the Abruzzo region, this unfiltered extra virgin olive oil is produced using a blend of local Italian olive varieties, including Gentile di Chieti, Leccino, Dritta, and Cucco. The olives are handpicked and processed within hours to preserve their vibrant flavors.

This oil boasts a robust, fresh flavor profile with intense herbaceous notes reminiscent of chicory and artichoke. Its bold, spicy finish is complemented by subtle hints of basil and rosemary, making it an ideal accompaniment for legumes, grilled meats, salads, and medium-aged cheeses. Best enjoyed raw to fully appreciate its complex taste.

Olio Fresco Novello is available exclusively during the harvest season, typically from October to November, offering a rare opportunity to savor the first fruits of the year's olive harvest.

Casa Setaro's olive oil is a single varietal oil made of coratina, a typical varietal of Campagna. Like everything Massimo makes, elegance is key. Golden in color with a generous texture, it gives aromas of fresh cut grass. It is soft on the palate with only slight bitterness at the finish.

Situated in the small town of Trecase which sits at the foot of Mount Vesuvius, Casa Setaro is home to a small family run estate of some 12 hectares, with pre-phylloxera holdings and olive groves that benefit tremendously from the rich volcanic soil. The olive oil for this bottling comes from Massimo Setaro’s own Coratina olive trees, and the result is a beautifully textured fruity and grassy olive oil.

A perfect pairing for hearty pastas and rustic breads.

The Armato family exclusively uses olives of the Taggiasca variety harvested from an ancient grove planted in the hills just above Alassio. The powerful stone discs work to crush the olives for a prescribed amount of time – just enough to process the olive meat while leaving the pit untouched. The paste that is crafted from the meat of the olive is then deposited onto a handmade rope disc that rotates as the paste piles higher and higher. That paste is then moved to the olive press to extract the oil and juices, which are then separated to produce that glorious, buttery olive oil the Armatos are renowned for. 

This buttery, unfiltered olive oil is made exclusively from Taggiasche olives harvested from trees planted in the hamlet of Stellanello in the hills above the seaside town of Liguria’s Alassio. Harvest occurs from November through March and the oil is cold-pressed in the Armato family’s “frantoio” using the traditional stone mill. The resulting first-press olive oil carries a luscious gold tint with a sweet and subtle fruit taste. It is an ideal and versatile choice; perfect for just about any kitchen.