Capezzana produces this oil from olives grown on the hills above the vineyards near Carmignano, outside of Prato, to the northwest of Florence. The estate has produced olive oil since 804 A.D. The olives are harvested and crushed in a traditional stone mill. Now instead of the old style press, the estate uses a centrifugal process for extracting the oil in the cold-pressed tradition. The centrifugal process results in an oil that rarely exceeds 0.2% oleic acid, and enhances the flavor and transparency. Unfiltered.
Crafted primarily from Moraiolo and Frantoio olives, with a small percentage of Pendolino and Leccino.
Golden green color, fresh, zingy olive with aromas of fresh-cut grass and almonds. The buttery, mild, fruity beginning gently fills the mouth with delicate flavors of herbs and green olives, as a delightfully spicy note delivers the finish.
Capezzana's incredible oil rarely exceeds 0.2% oleic acid, which gives the oil great transparency and intense flavor.
Meant to be savored, not saved, use Capezzana on Fettunta--toasted bread rubbed with garlic, drizzled with olive oil and topped with a sprinkle of sea salt. Or pour liberally over farro salad with arugula and Pecorino cheese.
NYIOOC 2016: Gold Medal
NYIOOC 2014: Gold, Medium Slow Food 2013
Review: "Capezzana: The Contini-Bonacossi family, well-known Tuscan wine producers, make oil from estate-grown Moraiolo and Frantoio olives, a typical Tuscan blend. The oil is a classic, but pleasantly mild and sweet without the intense, cough-producing pungency of many Tuscan oils. Clear green but unfiltered, it has a distinctive aroma of fresh-cut grass." Nancy Harmon Jenkins, ZesterDaily.com, 2.12.13
A personal favorite of Mario Batali, noted on page 499 of Molto Italiano.