The Italian Kitchen
Delight your guests with these delectable Italian goods.
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.
Pairs Well With
TERRE FRANCESCANE PRIMI FRUTTI 5L TIN: The perfect extra virgin olive oil for everyday use in the kitchen – from light sautéing to roasting to dressing. This medium fruity oil is sure to find a broad array of uses in your kitchen.
QUATTROCIOCCHI OLIVASTRO 500ML: This extra virgin olive oil is produced exclusively from 100% Itrana variety olives locally grown on the Quattrociocchi Estate in Alatri. This oil has a fruity aroma enhanced by complex notes of grass, artichoke, green tomato and apple. Its flavor is pleasantly balanced in bitter and spiciness with hints of green almond.
ACETUM SANTORINI BALSAMIC: This 4 Leaf Quality Balsamic Vinegar of Modena IGP is a special condiment obtained by grape must and wine vinegars produced by slow fermentation in wood. It is superbly lush and dense with a silky texture. Syrupy with complex flavors and a heady aroma, a few drops of this deliciously sweet vinegar are sufficient to add a particular perfume to every recipe. It also pairs perfectly with parmesan cheese, strawberries or pears, and vanilla ice cream.
TERRE FRANCESCANE LIMONE: Infused with the natural essence of fresh lemon peel in Terre Francescane’s single-estate extra virgin olive oil, this fragrant oil adds a burst of citrus flavor to grilled fish, roasted chicken, steamed or roasted vegetables, lettuce salads, hummus and more.
*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 TONDA IBLEA BLACK OLIVE PATÉ: Sicilian black olive paté made from local Tonda Iblea and Nocellara del Belice variety olives combined with Frantoi Cutrera’s Gran Cru Tonda Iblea extra virgin olive oil, Sicilian red garlic, Hyblaean oregano, parsley, chili and Sicilian sea salt. Great for starters, bruschetta and sandwiches.
QUATTROCIOCCHI CHERRY JAM: Gourmet fruit jam made from seasonal cherries grown on the Quattrociocchi estate in Lazio, Italy, combined with natural cane sugar and lemon. Try on cheeses, toasts, pastries and desserts.
*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.
products you might likeShop All