Capezzana Organic Extra Virgin Olive Oil 2020

SKU CAP-029
Your Price $38.95
6 $35.05
  • Bottle Size:500 ml.
  • Certification:Organic
  • Harvest: 2020
  • Region:Tuscany
  • Tasting Notes: nice and peppery, aromas of apple, artichoke and citrus
  • Rating: 95
  • PronunciationTen-NU-ta dee cap-ez-ZAHN-na
  • UPC793232404233

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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.

This elegant oil has aromas of green almond, verbena, and chamomile. On the palate the flavors and texture are very clean, redolent of mild, delicate herbs such as fennel fronds, dill, and watercress.

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. Makes the fluffiest mashed potatoes. Drizzle over greens. Use to make a delicious olive oil cake.

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.

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