Capezzana Organic Extra Virgin Olive Oil 2022

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Gold Award - 2021 NYIOOC World Olive Oil Competition

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. 

Crafted primarily from Moraiolo and Frantoio olives, with a small percentage of Pendolino and Leccino.

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.

2022 Harvest Notes
This classic Tuscan extra virgin olive oil blends four typical olive cultivars: Frantoio, Leccino, Moraiolo, and Pendolino. This elegant oil has aromas of green apple, eucalyptus, and chamomile. On the palate the flavor is redolent of delicate herbs such as fennel fronds, bay leaves, and rosemary. Milder than most years.

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, 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.