Those lucky enough to taste Montevertine’s rare olive oil will note its clear green hue, distinct olive taste and slightly spicy notes. The estate’s proprietor Martino Manetti attests to the durability of his olive oils, often dipping into past vintages to gauge their delightful ability to mature. This is the type of olive oil to truly savor, especially considering in some years there is no production at all. We are thrilled to present the 2024 vintage, which is particularly wonderful when used while preparing small game … pheasant, rabbit and the like. - www.madrosefoods.com

Produce of a minimum of 80% Correggiolo, Moraiolo and Leccino olives grown on the Calcinaia estate near Greve. This olive oil is cold‑pressed to conserve all its flavor and fragrance. Its color is an intense green typical of the area with a characteristic spicy taste with undertones of artichoke, green leaf and chestnut. Singular for its fragrance and spiciness, it offers not only healthy benefits of low cholesterol, but also the ability to carry you back in time to the traditions of the countryside of old. An immense pleasure for the palate, especially in combination with Tuscan traditional dishes. Excellent with vegetable soups, grilled fish and meats.

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.

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.