Olio2go Extra Virgin Olive Oil 2023 Tasting Set of 6

Make your discoveries from Italy’s Finest Olive Oils with this Sampler selection. Take a tour of the amazing flavors and regional characteristics of each olive oil. Gift Boxed.

Frantoio Bonamini DOP Veneto Valpolicella (Veneto):  Frantoio Bonamini is in the Illasi Hills near Verona in the Veneto region. Giancarlo and Sabrina Bonamini bring energy and careful skill to their olive oil production. Light, fruity olive oil from DOP Veneto Valpolicella from Grignano and Favarol olives. Notes and aromas of banana, lettuce, apples, grass. Fresh and complex. Round and creamy on the palate. It possesses a lingering "medium" pepper that adds flavor and complexity without too much pepper. Flos Olei (100/100). 

Fonte di Foiano Grand Cru (Tuscany): is from the area of Castagneto Carducci, in Bolgheri, Tuscany. This masterful blend is composed of Frantoio, Moraiolo and Leccino olives. After filtering, the exquisite oil is clear. The Grand Cru selection is hand-picked in very early harvest. Intensely herbaceous and fruity, with notes of green tomato and artichoke. Intensely hot and bitter. This selection is best used raw as a finishing oil. Try on Conchiglie (shell-shaped pasta -or cestini) with chickpeas, rocket (arugula) and Parmesan flakes to create a tasty and distinct pasta dish. Flos Olei (99/100).

Viola Costa del Riparo (Umbria): This organic selection is crafted from the olives of Moraiolo and Frantoio trees. It's both elegant and definite, with herbaceous notes, highlighted by hints of thistle, artichoke, and herbs. Ideal with raw vegetable starters and bean salads. It's a favorite on yellow squash soup, with mushroom dishes, and also to dress lake fish. Adventurous chefs include this as a healthy ingredient in fruit pies, apple strudel, and even chocolate cookies. Try this also with medium mature cheeses. Flos Olei (100/100).

Quattrociocchi Olivastro Organic (Lazio): Olivastro is a monocultivar oil, composed solely of Itrana olives. The oil is certified organic. A light green oil with golden notes. It is intensely fruity with elements of fresh herbs enhanced by notes of cardoon and green tomato. Bitterness and spiciness are well balanced, yet the spicy characteristic is persistent. Best on fresh green salads, pinzimonio, roasted and grilled vegetables, broiled and grilled fish, and pasta. Flos Olei (100/100).

DeCarlo Torre di Mossa DOP (Puglia): This great oil produced from the family’s groves is pressed from only Coratina olives, yielding an excellent oil with a characteristic spicy finish. The DeCarlo family harvests by hand selecting only the best fruit. We recommend this extra virgin olive oil with grilled meats, mushrooms, grilled bruschetta, tomatoes stuffed with rice, grilled fish, goat cheese, and soups. Flos Olei (99/100).

Frantoi Cutrera Primo DOP (Sicily): This is an authentic Italian EVOO that belongs in every kitchen. It is produced north of Ragusa in southern Sicily in an area known as Chiaramonte Gulfi. The winner of numerous awards over the years,  Primo DOP Extra Virgin Olive Oil is a monocultivar made exclusively from local Tonda Iblea olives. These olives are cold pressed at the family's mill within six hours of being harvested from their organic farm. Expect a beautifully green-gold olive oil with intensely fruity notes and just a bit of spiciness. Hints of fresh cut grass and green tomato underscore a fresh, bright flavor and are balanced out by clear notes of balsamic herbs and sweet almond. Try this Frantoi Cutrera selection on roasted meats, salads, grilled vegetables, and fish. Flos Olei (100/100).