Found 5 product(s) for Extra Virgin Olive Oil (1-5 of 5)
Extra Virgin Olive Oil 6.5 million olive trees can't be wrong. That's how many olive trees are cultivated on more than 10,000 farms in Italy producing olive oil on roughly 55,000 hectares of land and that's only in Tuscany! At CosituttiMarketPlace you can choose selected oils from artisan producers and estate farms where each bottle is an expression of the ancient terroir of the region. And yes being extra virgin is better. For flavor, taste, aroma, culinary use and health benefits extra virgin olive oil is better and only costs about 40 cents a tablespoon.
Organically produced, this creamy, dreamy oil is an estate bottled extra virgin unfiltered olive oil with Slow Food recognition. Light, sweet and delicate with a fruity aroma. Unfilterd oil contains more flavorful olive bits and solids that will collect in the bottom of the bottle. These are considered to be desirable and do not affect the quality of the oil.
The 12th century cross of the church of San Damiano in Assisi inspired the young and restless Frances to a spiritual rebirth and the founding of the Franciscan order who believe that "the labourer is worthy of his food". For the benefits of your labors you can choose no better.
Currently Out of Stock. Will return soon.
Click on the detailed tab for a recipe for Olive Mashed Potatoes using San Damiano Extra Virgin Olive Oil.
A favorite of a Taste of Cositutti 2008, this extra virgin olive oil has a fine yet intense flavor and a clean fruity aroma. I was first introduced to this oil by a friend in Emilia Romagna and I now sing its praises. Featured in the Guide to Italy's Top Extra Virgin Olive Oils 2002-2005 with several regional and national awards to its credit including Slow Food recognition.
A CosituttiMarketPlace exclusive selection. I know the family and I know the oil. A biologically produced Umbrian oil made from olives grown in the Fersinone Valley near Orvieto and Perugia. The generational groves are located in the area surrounding San Vito di Monte and San Venanzo where the temperature, elevation and volcanic soil combine to produce an oil with a herbaceous aroma and distinctive flavor. A family produced oil to be used and enjoyed at the table. For bruschetta, salads, raw vegetables or drizzled on soups and grilled meats.
It's that time of the year again when we are announcing the arrival of the new harvest olive oil from Tenuta di Capezzana. I've seen the new harvest of olives picked, pressed and bottled. Believe me there is nothing like tasting "new oil". 2011 Tenuta di Capezzana Olio - from the fruit to the bottle, from us to you. Peppery, fruity, pleasantly bitter with a burst of fresh olive taste and that classic Tuscan "zing".
Made and handfinished in Italy these olive oil dipping dishes evoke the terraced hills where the olives are grown. A series of concentric rings descend into the oil creating tones of olive green in the dish. Use for dipping bread or fresh vegetables in extra virgin olive oil pinzimonio style.
Each dish is made of terra cotta clay with non toxic white glaze. Unit Order (1) Picture shows dish pattern and kraft gift box with olive leaf design and enclosure card.
The 12th century cross of the church of San Damiano in Assisi inspired the young and restless Frances to a spiritual rebirth and the founding of the Franciscan order who believe that "the labourer is worthy of his food". For the benefits of your labors you can choose no better.
