Basirico Cantu D’Amuri IGP Sicilia Unfiltered

Basirico Cantu D’Amuri IGP Sicilia Unfiltered


This delightful extra virgin olive oil is the result of the partnership between the Mediterranean sun and the perfumes of the Sicilian soil. Cantu d'Amuri IGP is produced entirely from olives grown on the island of Sicily, a land where multiple civilizations spanning centuries cultivated the olive groves and passed down techniques and millenary experience that remain alive in Sicily today. The unfiltered oil blend is created from 70% Cerasuola, 25% Nocellara and 5% Biancolilla olives, and is considered a medium intense fruity with aromas reminiscent of freshly cut fresh grass, tomato leaf and artichoke. The flavor is balanced with the taste of green olives and herbaceous hints, and finishes with the perfect amount of bitter and spicy notes.

Pairs Best With

Raw Vegetables, Boiled/Steamed Veg, Leafy Green Salads, Garden Salads, Red Meat, Soft Cheese, Legumes/Pulses, Bruschetta

Varietal Blends
Designation of Origin
Extra Virgin Olive Oils
Leafy Green Salads, Garden Salads, Raw Vegetables, Boiled/Steamed Veg, Broiled Fish, Fried Fish, Poached Fish, White Meat, Soft Cheese, Pasta, Sauces, Confections
Fall 2019 (NEW)
Extra Virgin
Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.
750ml (25.36 oz)
Sicily, Italy
Cerasuola, Nocellara, Biancolilla
Fall 2019
As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.
Oleificio Basirico
Our team of experts travels the world to curate our collection. In order to discover the best olive oil producers, we visit estates, review production methods, and taste the new products every single harvest year.

Frequently Bought Together

Producer Profile

Oleificio Basirico

Oleificio Basirico
The Oleificio Basirico olive oil company lies on the beautiful sloping plains of Mount Erice in Sicily where they apply the latest technology for their oil press and grinding equipment. The oil is extracted using a continuous extraction cycle made entirely of stainless steel. During the course of the day, the olives are picked by hand and briefly stored in well-ventilated containers and then cold pressed the same day. The freshly-extracted oil is then stored in stainless steel containers where the natural settling process is allowed to occur before being bottled resulting in an outstanding quality product.


Frequently Asked Questions

Why Buy Olive Oil Online?

It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed having lost its color, flavors and aromas. While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.

Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, WHEN the oil was harvested.

What Are Some Of The Best Olive Oils?

Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil is a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.

That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality driven in their manufacturing practices. We also conduct an intensive screening of every producer and product on our site - often visting their estates and seeing their practices first-hand - and accept only producers who meet our high standards. To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance to strict European Union regulations. Therefore, you can trust that any oil you purchase with us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.

How Long Will Olive Oil Last After The Harvest Date?

There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil doesn't typically diminish over time though, unless it's open and exposed to oxygen.

The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October to mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March the following year. For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April to mid-June.

When Is Olive Oil Considered Past its Prime?

While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general an extra virgin olive oil will retain much of its flavor and aromas for 18-30 months in an unopened container. However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should be consumed ideally within 1-2 months, with a maximum of perhaps 4-6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing in a cool, dark place.

Olive oils with higher polyphenol counts will have a longer shelf-life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil, but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product page.