Produced in very limited quantities from about 1,000 olive trees of Correggiolo, Moraiolo and Leccino cultivars on the property in the heart of the Chianti Classico zone. The trees enjoy northeast to southerly exposures at elevations of from 380 to 420 meters. The olives are hand-harvested. Pressed in the traditional method with cold extraction. Limpid green in color with distinctive gently spicy olive flavors.

Tenuta di Capezzana, in Carmignano just east of Florence, has been producing wine and olive oil since 804 AD, as evidenced by a parchment found in the state archives. Its grand villa, built for one of the de Medici daughters as a wedding gift, is surrounded by a breathtaking landscape of silver/green olive trees, tall cypress trees and rows of immaculate vineyards. Since the turn of last century, when Count Alessandro Contini Bonacossi arrived from Venice and bought the estate, it has flourished under the assiduous care of the Contini Bonacossi family. At Tenuta di Capezzana the olives have always been picked when they are still green. The higher altitude of the Carmignano hills, which overlook the valley stretching from Pistoia to Florence, gives the oil its classic Tuscan flavor profile — delicate olive fruit with a peppery finish. Bottling is still done entirely by hand …

Multi-awarded in major Italian and international oil competitions, this bottling represents the flagship of the Frantoio Bonamini. Production from the fruit of some 6,500 trees planted on terraces and hillsides just north of Verona where the cooler climate and native varieties Grignan and Favarol yield a sublime olive oil with delicate green fruit and vegetable flavors that allow for this oil to be slathered on just about anything, but it excels on seafood risotto, pesce crudo, vegetable pasta, roasted chicken, salads and even lemon gelato.

Tenuta Il Poggione is long known among our discerning clientèle for their exquisite Rosso di Montalcino and Brunello di Montalcino wines. What is perhaps less well known is that they do similarly exquisite work with their olive oil. The olives (cultivars Correggiolo and Moraiolo) are harvested by hand in October and November and then pressed within a few hours of the harvest in the farm's own olive press next to the winery. The olive oil is cold‑pressed by continuous extraction in order to avoid any risk of external contamination and to ensure that all the nutrients and typical aromas and flavours of the olive oil are kept intact. Bright green in colour, it is intensely fruity on the nose, with aromas of olives and artichokes. It is spicy on the palate, with just a hint of bitterness. Perfect pairing with bruschetta, green salads, vegetable soups and steaks.

Frescobaldi’s Laudemio continues to be a true testament to its lineage. It is crafted from the purest cold‑pressing of perfectly whole Frantoio, Moraiolo, and Leccino olives from the family’s property in the hills surrounding Florence. Laudemio Frescobaldi represents the quintessence of Tuscan extra virgin olive oil. The aromas harken back to the fruit from which it derives, a just‑picked and then freshly pressed green olives. Emerald/green in color, the oil delivers an intense, pleasantly bitter and spicy flavor, with notes of freshly mown grass, thistle and artichoke.

Allured by the food and wine of Italy, Asa Johannson moved to start production of her extra virgin olive oil in 2020 with her husband Stefano and business partner Francesco Biagiotti. Standing in Collina Blu's groves one can catch a glimpse of the iconic duomo in Firenze. Collina Blu, named after the apartment building she grew up in a working class neighborhood of Sweden. As Asa describes it, the original Collina Blu was a humble structure but it produced many incredible people. We agree this is a fitting metaphor for olive trees, which are common and abundant but whose fruits are strikingly unique and incredibly valuable. The production of Collina Blu is artisanal, quality minded and has great respect for nature. The aim is to help the organically grown olives to be the best that they can be without altering their character. Fresh and spicy oil glistening gold with green tints is bold but versatile. Olive varieties: Maraolio, Leccino and Frantoio. This olive oil is high in fruitiness and bitterness with zingy, spicy finish. ‑ paraphrased from www.madrosefoods.com

This buttery, unfiltered olive oil is made exclusively from Taggiasca olives harvested from trees planted in the hamlet of Stellanello in the hills above the seaside town of Alassio, Liguria. Harvest occurs from November through March and the oil is cold-pressed in the Armato family’s frantoio using the traditional stone mill. The resulting first-press olive oil carries a luscious gold tint with a sweet and subtle fruit taste. It is an ideal and versatile choice — perfect for just about any kitchen.

"U Re" or "The King" is a tribute to Aldo Armato's leadership and passion. This special olive oil features the free run juice of Taggiasca olives harvested exclusively from his most ancient grove of olive trees. Made in the Armato's frantoio in Alassio using traditional methods, this low‑acid oil is their most stunning cuvée, at once sweet, balanced and delicately fruity.

Produce of Frantoio, Leccino and Moraiolo cultivars grown within the municipality of Terricciola (Casanova). The olives are carefully selected and harvested manually. Upon harvest the olives are immediately crushed at an onsite facility. The olives go through a cold press process at a maximum temperature of 15 degrees celcius. Only the oil from the first pressing is bottled. Aromas of fresh herbs, artichoke and green tomato; flavor both full and delicate due to the cold process which preserves the special characteristics of the oil.