A Taste of Sicily
Experience the Sicilian lifestyle with these oils and gourmet goods.
Extra Virgin 1x 750ml (25.3 oz), 2x 500ml (16.9 oz), 2x Pantry
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.
Harvest Date: Fall 2021
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.
BASIRICO PRINCIPE DI MALUMERI DOP VALLI TRAPANESI: This DOP (Denomination of Protected Origin) certified “Valli Trapanesi” extra virgin olive oil is pressed from hand-picked olives, mostly of the native Cerasuola variety, giving it a slightly more intense flavor. This unfiltered oil is fruity and complex, with aromas of ripe tomato and banana with hints of black pepper, mint and basil. Its flavor is fruity and harmonious with a slight presence of bitterness and pungency and a sweet almond finish.
FRANTOI CUTRERA PRIMO DOUBLE PDO MONTE IBLEI ORGANIC: Produced from 100% organically farmed, hand-picked Tonda Iblea olives grown in South-Eastern Sicily. This oil is well-balanced and fruity with notes of pronounced green tomato, artichoke and aromatic fresh herbs. It is Full-bodied in flavor with bitter and spicy notes and hints of artichoke. Try with roasted meats and fish, soups and salads, bruschetta, grilled fish, game and vegetables.
MANDRANOVA NOCELLARA: Hand-picked in mid-September to the beginning of October, this oil is produced from 100% Nocellara del Belice olives grown on the Mandranova farm and crushed immediately after harvest. Green with golden hues, the oil is wonderfully fruity with a pleasant fragrance of freshly cut grass, artichokes and tomatoes. Its spicy flavor is well-balanced with a delightful bitterness. Use on tuna fish, vegetables au gratin, mollusks, stewed fish, grilled meat and mature cheeses.
*FRANTOI CUTRERA SICILIAN BASIL PESTO: A deliciously complex gourmet pesto made with fresh Sicilian basil, almonds from Avola, Siclian pistachios, Ragusano cheese, Sicilian red garlic, Sicilian sea salt and Frantoi Cutrera’s Gran Cru Tonda Iblea extra virgin olive oil. Excellent for bruschetta and also for pasta such as trofie, penne and caserecce.
*FRANTOI CUTRERA VIOLETTO ARTICHOKE HEARTS: Sicilian artichoke hearts from the local Violetto variety in Frantoio Cutrera’s Gran Cru Biancolilla extra virgin olive oil combined with vinegar, mint, Sicilian red garlic, chili and Sicilian sea salt. Great for starters, bruschetta and sandwiches.
*Produced in a facility that uses nuts, celery, fish and milk-based products.
Extra virgin olive oil is arguably the best edible oil with its pleasant flavor, antioxidant properties and health benefits. Rich in monounsaturated fatty acids, fat-soluble vitamin K, and vitamin E.
|Nutrition Facts||Serving Size 1 tablespoon (13.5 g)|
|Calories 119||% of Daily Value|
| Total Fat 14g||21%|
|Cholesterol 0 mg||0%|
|Sodium 0 mg||0%|
|Potassium 0 mg||0%|
| Total Carbohydrate0 mg||0%|
|Protein 0 g||0%|
|Vitamin A||0%||Vitamin C||0%|
|Vitamin D||0%||Vitamin B-6||0%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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.
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