Cassini Taggiasca Pack

Cassini Taggiasca Pack

$82.85 $74.95
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PAOLO CASSINI TAGGIASCA EXTREMUMThe Cassini family farm grows exclusively Taggiasca olives, and the Extremum line of extra virgin olive oil is the best of the best, made from a single grove of 400 trees that produce around 1500 bottles of oil each year. Typically a light and delicate oil, the Taggiasca Extremum elevates the expression of the olive to create an intense, fruity oil that finds harmony with its bitter and pungent counterparts. The aroma has notes of artichoke, chicory, mint and rosemary. On the palate it suggests nuanced flavors of bitter almond, musky pine, cinnamon and black pepper. Use this complex and elegant oil to enhance both raw and cooked vegetables, seafood and fish dishes, soups, risotto, soft cheeses, and roasted white meats.

PAOLO CASSINI TAGGIASCA S'CIAPPAUThis 100% Taggiasca olive oil is produced in the town of Isolabona in the west of Liguria, near both the Italian Riviera and Italy's border with France and Monaco. The name "S'ciappau" relates to how the Cassini mill does not completely crush the olives used for this oil. This practice, together with the absence of water during the separation phase, allows a more fruity and fragrant oil to be obtained. The result is a delicate and balanced flavor, with only slight bitter and spicy notes, making the oil a great choice for children and those who prefer more elegant flavors. You can expect aromas of fennel, cut grass and green almond. A great all-around oil for both cooking and dressing, it pairs well with fish, steamed vegetables and white meat, and is ideal for making salsa, pesto and mayonnaise.

PAOLO CASSINI TAGGIASCA OLIVES IN BRINETaggiasca olives in brine are a typical product in the Ligurian tradition. Carefully selected and then placed a solution of water and salt, the Taggiasca olive has unique characteristics that differentiate it from all other table olives, with a delicate flavor and light to medium bitterness. These olives are perfect for the preparation of traditional sauces or accompanying dishes of meat and fish, and are also excellent in salads or by themselves as an appetizer.

Robust Harmonious
Extra Virgin Olive Oils
Dipping, Marinating
Garden Salads, Raw Vegetables, Roasted/Grilled Veg, Broiled Fish, Grilled Fish, Aged Cheese, Pasta, Sauces, Pizza
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.
2x 500ml (16.9 oz), 1 x 350g (12.4 oz)
Liguria, Italy
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.

Frequently Bought Together

Producer Profile

Paolo Cassini

Paolo Cassini
The Cassini family has always cultivated exclusively the Taggiasca variety of olives. In their valley in the west of Liguria, near both the Italian Riviera and Italy's border with France and Monaco, each family once had an olive grove for personal provision and for trading. This was the normal way of life. Jean Cassini and his son Giannino installed the first family mill in 1962. The mill was improved many times over, culminating with the current era headed by Giannino’s son Paolo, whose passion for producing oil and love for his territory has driven the company to obtain oils that are both fruitful and of a superior quality. Paolo Cassini continues the ways of his family, taking small steps, hopeful in his determination to remain a small family business which produces quality not numbers.


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.