Sabino Leone Ex Terra
Three carefully chosen varieties, one richly structured extra virgin olive oil — powerful expression, with artichoke depth and a warming, herbaceous finish.
100% authentic EVOO
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INTENSITY
HARVEST DATE
Fall 2025 (Current Season)
SIZE
16.9 fl oz (500 ml)
Multivarietal
Coratina, Peranzana, Frantoio
LAB TESTED
Polyphenols: ★ 547 mg/kg
Acidity: 0.17%
Aromas & Tasting Notes
Artichoke
Green Almond
Tomato Vine
Apple
Green Herbs
PepperRecommended Food Pairings
Legumes/Pulses
Pasta
Grilled Fish
Green Salads
Roasted Veg.
Grilled MeatThree Varieties, One Bold Herbaceous Oil
Made from Coratina, Peranzana, and Frantoio olives on the Sabino Leone estate in Canosa di Puglia — three complementary varieties in carefully balanced proportions, producing an expressive extra virgin olive oil with genuine character.
On the nose, it opens with vibrant green fruitiness: fresh green almond and artichoke lead, rounded by ripe apple and a characteristic tomato vine note, with aromatic green herbs throughout. On the palate, well-structured bitterness builds naturally into a persistent, pleasantly warming pepper finish — characteristic of the Coratina backbone — with subtle wild herb notes adding depth on the close.
Versatile across the kitchen — drizzle over legumes, pasta, grilled fish, and roasted vegetables, or use generously wherever a bold, herbaceous oil elevates the dish.
MADE FOR YOU BY
Sabino Leone
The oils of the Sabino Leone company come from the Italian region of Puglia. The family-run company focuses their production on quality and innovation. Their 200 year old Coratina trees, the living library of their farm's history, helps them reflect on the past and rejoice in the transformative nature of their work.
The detachment of the green fruit from the olive tree at harvest begins their process of oil tailoring: the specific efforts made to enhance the characteristics of the oils and the emotions these oils resonate. Their high quality extra virgin olive oils are the work of reflection, craftsmanship, and the harmonious cooperation between the Leone family and their land.
FAQs
We are always here to help.
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 has been 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 intensive screening of every producer and product on our site—often visiting their estates and seeing their practices firsthand—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 with strict European Union regulations. Therefore, you can trust that any oil you purchase from 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 don't typically diminish over time, though, unless it is 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 and mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March of the following year.
For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April and 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 ideally be consumed 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 it 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 pages.