Capezzana Organic Extra Virgin Olive Oil 2024

Silver Medal 2024 -  Delicate Blend, Los Angeles International Olive Oil Competition

Gold Award- 2021 NYIOOC World Olive Oil Competition

A personal favorite of Mario Batali noted in his popular cookbook, Molto Italiano, Tenuta di Capezzana Extra Virgin Olive Oil comes from the beautiful hills of Tuscany. It is produced primarily from Moraiolo and Frantoio olives, along with a small percentage of Pendolino and Leccino olives, grown on an estate which has been producing olive oil since 804 A.D. The olives are harvested and crushed in the mill, extracting the cold-pressed oil through a modern centrifugal process to enhance the flavor and transparency. Bottling is still done entirely by hand, four bottles at a time.

The slightly peppery taste is balanced by herbal notes of fennel fronds, bay leaves, and rosemary as well as aromas of green apple, eucalyptus, and chamomile. This Tenuta di Capezzana olive oil is perfect for drizzling over fresh greens or garlic bread. Use it to make a delicious dressing for farro salad with arugula and Pecorino cheese. You can also whip it into fluffy mashed potatoes or a delicious olive oil cake batter.

Harvest Notes
This classic Tuscan extra virgin olive oil blends four typical olive cultivars: Frantoio, Leccino, Moraiolo, and Pendolino. This elegant oil has inviting aromas of apple and chamomile, followed by a delicate flavor with a soft herbaceousness. This mild-intensity oil elevates dishes without overpowering them. 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.