null
Sabino Leone Don Gioacchino DOP Terra di Bari Castel del Monte

Sabino Leone Don Gioacchino DOP Terra di Bari Castel del Monte

SKU:
SBL-19-B-EE01
$27.95

A very complex and harmonious extra virgin olive oil, the green almond prevails on the nose accompanied by hints of a slight identity such as the artichoke stem, the tomato leaf and officinal herbs. The taste is very balanced with bitter and spicy definitely present and in harmony with each other with hints of wild chicory and bitter almond.

Pairs Best With:

Red meats, legume soup, salads with radicchio and wild rocket, orecchiette with turnip tops.

Recent International Awards for Sabino Leone:

2020 World's Best Olive Oil Mills - 2nd Place

Recent International Awards for Don Gioacchino:

2020 Ercole Olivario - Finalist, Puglia
2020 EVOOLEUM - 96/100 - Absolute Best / Top 10 / Best Monovarietal / Best Blend of Green & Mature Fruit / Best Coratina / Best from Italy / Best DOP Italy
2020 Japan Olive Oil Prize - DOP - Best in Class
2020 LA International EVOOC - Robust - Best of Class, Gold Medal
2020 L'Orciolo d'Oro - 2nd Place (Intense Fruity DOP)
2020 NYIOOC - Gold
2020 Sol D’Oro - Robust - Silver Medal

container_country:
Italy
container_region:
Puglia
container_size:
Bottles
container_intensity:
Robust
container_fruit:
Green
container_style:
Monovarietals
container_varietal:
Coratina
An olive variety typical of Western Sicily, the Nocellara del Belice produces oil with a mild to medium intensity. With a pleasant aroma featuring hints of tomato and garden vegetables, these monocultivar oils are excellent paired with fish, seafood, pasta, toast and aged cheese. Shop our collection of Coratina oils.
container_ptype:
Extra Virgin Olive Oils
container_cert:
Designation of Origin
container_pair:
Leafy Green Salads, Fruit Salads, Boiled/Steamed Veg, Broiled Fish, Poached Fish, Soft Cheese, Sauces, Confections, Ice Cream, Garden Tomato Salad
container_harvest:
Fall 2019 (NEW)
TYPE:
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.
SIZE:
500ml (16.9 oz)
REGION:
Puglia, Italy
VARIETAL:
Coratina
An olive variety typical of Western Sicily, the Nocellara del Belice produces oil with a mild to medium intensity. With a pleasant aroma featuring hints of tomato and garden vegetables, these monocultivar oils are excellent paired with fish, seafood, pasta, toast and aged cheese. Shop our collection of Coratina oils.
HARVEST:
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.
PRODUCER:
Sabino Leone
Our team of experts travels the world to curate our collection. In order to discover the best olive oil producers, we visit estates, review production methods, and taste the new products every single harvest year.
ACIDITY (%):
0.18
Acidity is one of the quality parameters set by the IOC for extra virgin olive oil. By definition extra virgin olive oil must have a free fatty acid level below 0.8%. Acidity CANNOT be detected by sensory analysis. This value is always determined by a laboratory.

Frequently Bought Together

Producer Profile

Sabino Leone

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.

Reviews

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.