Fattoria Ramerino Cultivar Moraiolo Biologico Extra Virgin Olive Oil 2023

Featured in The New York Times (May 22, 2015) Italy’s Treasured Olive Oil, at the Source.

In the hills south of Florence, Filippo Alampi has worked miracles with his trees. In the first year of commercial production, the Moraiolo selection was granted a Gold Medal at Los Angeles and an Award of Excellence at Copenhagen.

This lovely Tuscan oil is medium fruity, produced from green olives. The oil is well balanced with notes of artichoke, fresh herbs, and spices.

Traditions: It is recommended as the perfect extra virgin olive oil for dressing Insalata Caprese, and is also ideal on white meat or fish. This perfectly complements boiled potatoes, and simply prepared asparagus and zucchini.

Each of Fattoria Ramerino’s single variety oils have been developed to best express the characteristics and peculiarities of the single cultivars. The olives are collected separately –and pressed within 12 hours -- as soon as the right degree of ripeness is reached. The different batches of oil, from different pressings, are stocked and evaluated. Later, following a very careful tasting and chemical analysis, the best batches are identified, to make up the final Cultivar Moraiolo batch.

The farm has been granted EU organic grower certification.

BIOL 2024 - Extra Gold Medal

Flos Olei 2024 (99/100)

Gambero Rosso 2024 - Due Foglie Rosse

Gambero Rosso La Stella 2022 for 10 consecutive years of Tre Foglie

Il Magnifico 2021 “Revelation of the Year”

Nancy Harmon Jenkins, renowned for her knowledge of Italy and especially olive oil, featured Ramerino's Moraiolo in a recent blog post. Read to the end to see her review of Moraiolo as well as a delicious recipe for swordfish!