PRE-ORDER DELIVERIES FOR 2026-27 ARE EXPECTED IN LATE DECEMBER. Sealed in a metal tin to protect the oil from light and oxygen, this extra virgin olive oil is from the Gargano/Dauno DOP area of the Alto Tavoliere in Puglia, Italy.
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Our PERANZANA olives are harvested and immediately brought to the mill to be freshly pressed every October through November, creating a unique and powerful unfiltered oil that simply cannot be reproduced, whether another olive or terroir. It has a buttery texture with a medium kick. We use this oil for absolutely everything, but you especially cannot go without it on salads, bread, pasta and marinades for meats and fish. It's even great for making desserts!
The burn in the back of the throat is from the high phenolic content of the oil, including compounds such as oleocanthol, which is associated with the anti-inflammatory and antioxidant properties of the Mediterranean diet. Our ‘Olio Novello’ is made early in harvest if the season allows, creating an even more robust oil. Residue, known as "The Mother of the Olive," is natural. Keep sealed and away from heat. Use ASAP after opening and within 8 months maximum.
EVOO PRESSED WEEK OF NOVEMBER 10, 2026