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

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.

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.

Torre di Mossa is the historic farm of the deCarlo family, from which this extra virgin olive oil is born. The cultivar is 100% Coratina, the mother of all the local oils. Limited production, along with the many awards under its belt, make this a highly prestigious olive oil of unique origin.

Delicate and balanced, deCarlo Il Classico is an historic and award-winning oil. Olives from Ogliarola and Coratina farms go directly into the company's crusher within 24 hours. Ideal for seasoning most any food without the risk of overpowering the dish. Perfect on boiled or roasted fish dishes, fried seafoods, sauerkraut and roasted meats.

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.