Olio De Carlo Flavored Set

Olio De Carlo Flavored Set

SKU:
DCL-17-B-PD99
$53.95

PEPERONCINO: From renowned Puglian producer, Olio De Carlo, this stone-crushed garlic extra virgin olive oil is made by milling hand-picked Coratina and Ogliarola olives simultaneously with pepperoncino chili peppers. The resulting oil is incredibly aromatic and truly natural in flavor. Try drizzled over tomato pasta, grilled meats, in sauces or over wood-oven pizza.

GARLIC: From renowned Puglian producer, Olio De Carlo, this stone-crushed garlic extra virgin olive oil is made by milling hand-picked olives simultaneously with fresh garlic. The resulting oil is incredibly aromatic and truly natural in flavor. Try with mashed potatoes, grilled vegetables and roasted meats or drizzled over toasted bread and wood-oven pizza.

BASIL: From renowned Puglian producer, Olio De Carlo, this stone-crushed basil extra virgin olive oil is made by milling hand-picked olives simultaneously with fresh picked basil. The resulting oil is incredibly aromatic and truly natural in flavor. Try on salads, bruschetta, grilled and steamed vegetables, sauces and fresh cheeses.

LEMON: From renowned Puglian producer, Olio De Carlo, this stone-crushed garlic extra virgin olive oil is made by milling hand-picked Coratina and Ogliarola olives simultaneously with fresh lemons. The resulting oil is incredibly aromatic and truly natural in flavor. Try on grilled fish, steamed vegetables, with pesto, drizzled over pasta salad and even ice cream.

container_flavor:
Sets
container_country:
Italy
container_region:
Puglia
container_size:
Sets
container_ptype:
Extra Virgin Olive Oils
linked_SKUs:
DCL-16-B-PD99,DCL-17-B-PD99
container_harvest:
Fall 2017 (NEW)
TYPE:
Flavored Extra Virgin
SIZE:
4x 250ml (4x 8.45 oz)
REGION:
Puglia, Italy
HARVEST:
Fall 2017
PRODUCER:
Olio De Carlo

Frequently Bought Together

Producer Profile

De Carlo

De Carlo
The De Carlo family heritage of the magnificent olives cultivated in their groves can be found in the oldest documents in the archives of Bitritto that date as far back as the 16th century, Today the De Carlo family still produces prized, exclusive oil on its farm in the famous Conca Barese in the Bitritto area. In the 1980s the De Carlos decided to promote the fine quality of their oil by making it known around the world with the firm belief that the development of the company was not incompatible with the long tradition implicit in the De Carlo name. Today the family uses the most advanced technology while still preserving its traditional, artisanal origins. The new generation, who all share the same passion inherited from their parents, have developed a company policy focused on a short supply chain (most of the raw materials come from their own fields), top quality, great flavor and the very highest levels of customer satisfaction.

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.

Have a Question?

Talk To Us

Reviews