Crafted of Greek olives within hours of picking, this extra virgin olive oil is ideal for preparing pizzas, pastas, roasted meats and veggies - or drizzled atop a crusty baguette. With floral aromas and hints of green apple, it's a must-have in the pantry.
Crafted with an age-old traditional recipe and 100% Kalamata olives, this premium olive oil is made with green fruit picked at the height of ripeness. Try drizzling it on top of soups, mixing it into basil pesto and blending it with herbs a gourmet salad dressing.
Crafted in Sicily by a family since 1916, this olive oil is produced in October using only Nocellara del Belice olives from the Trapani province. With rich notes of artichoke and almond with a peppery finish, it's a versatile oil for cooking, dipping and drizzling over salads and veggies.