Flos Olei 2017 (96/100)
Flos Olei 2016 (96/100)
New York International Olive Oil Competition, Silver Medal, 2016
Los Angeles Olive Oil Competition, Robust, Silver Medal, 2016
Sol D'Oro Northern Hemisphere International Competition 2016:
-Special Mentions: Intensely Fruity Olive Oil Category
Finalist - Intensely Fruity Category, Olio Capitale, 2015, Trieste
SOL d'Oro 2015, Fruttato Intenso, Special Mention
Gold Medal, New York International Olive Oil Competition 2015
Silver Medal, Los Angeles, 2015
Slow Food, Grandi Oli, 2015
Ercole Olivario 2015
Bronze Medal, Robust, Los Angeles Olive Oil Competition, April 2014
Flos Olei 2014
BIOL 2014, ExtraGold
NYIOOC 2014: Gold, Robust, Tonda Iblei
Previous Awards: Gold Medal, New York International Olive Oil Competition; Silver Medal, Los Angeles 2013; Special Mention, SOL d'Oro 2013 and Semi Finalist Fruttato Intenso Olio Capitale, March 2013; Awarded, Zurich 12th International Olive Oil Award, April 2013. Estate recognized by Slow Food 2013.
Frantoi Cutrera’s Primo is a wonderful addition to our selection. Produced in the area of Chiaramonte Gulfi, north of Ragusa in southern Sicily, Primo has won a number of awards over the years.
In a 750 ml bottle, Primo is unfiltered and a monocultivar of the local Tonda Iblea olives. The olives are cold pressed at the family’s mill within six hours of being picked. The olives for Primo are organically farmed.
It is green with golden reflections and Intensely Fruity. The notes are elegant and spicy with elements of green tomato. Perhaps you will notice the clear notes of balsamic herbs and sweet almond, the latter certainly from the single variety Tonda Iblea olives. The result is a nice harmony of sweet, bitter, and spicy elements. Perfect on a salad or grilled vegetables.
For a comparison, consider Villa Zottopera, also a highly regarded Tonda Iblea oil from the same region.
Another credential? This is a favorite of Mario Batali, it is served at both Esca and Babbo. Esca presents a seafood centered menu, while Babbo serves the best an Italian might prepare in the Mid-Atlantic/Hudson Valley region. Cited as a favorite on p. 141 of Mario Batali's Molto Gusto.
You can read more about Primo in this blog post, Buyer's Guide, Anatomy of a Great Label.