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Olio della Donna Piero Tuscan Field Blend Extra Virgin Olive Oil 2022 (Preorder)

Olio della Donna Piero Tuscan Field Blend Extra Virgin Olive Oil 2022 (Preorder)

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BOTTLE SIZE
500 ml.
SIZE
8
HARVEST
2022
REGION
Tuscany
RATING
95
FLAVORS
fruity aromas of fresh, unripe olive fruit and tomato leaves
UPC
BOTTLE SIZE
500 ml.
HARVEST
2022
REGION
Tuscany
RATING
95
UPC

description

We anticipate the arrival of Olio della Donna in the second half of December. 

Olio della Donna is the new label of Elaine Trigiani (you know her from Sàgona) making super high quality extra virgin olive oil in Tuscany and Sicily.  Olives are farmed in historically auspicious production zones and only where avant-garde milling equipment and expert millers are available. For the 2022 harvest Elaine worked with organic farmers and expert millers, one of each in Tuscany and Sicily. This Tuscan oil was made in the Florentine hills of Chianti to the SW of Florence. 

Elaine's team picks early so the olive oil is full of flavor and antioxidants-- and the oil maintains its flavor over time. The olives are milled immediately, within 4-8 hours) to guarantee super high quality. 

At Olio della Donna, the olives are produced with organic methods, the collaborators are paid a fair wage, and the boxes and bottles are sustainably produced.

The organic Tuscan olives were picked in the third week of October. PIERO is a classic Tuscan olive oil, made from Frantoio, Moraiolo and other autochthonous olive varieties. 

PIERO classic Tuscan olive oil made from Frantoio, Moraiolo and other autochthonous olive varieties, medium intensity with aromas of artichoke and fresh cut grass, balanced bitterness and spiciness contribute its harmonic persistence. Try it on a steak, with beans, lasagne, on top of a sausage risotto, with flavorful cheeses, use it to bake a chicken with potatoes, use it to make a pan of brownies...

An homage to Piero Dogolini, self-sufficient Tuscan farmer from the last century who made his olive oil just like we do. He pruned carefully (saving the cuttings for firewood), farmed organically to help the trees produce good fruit and then took his olives to a technologically advanced mill because he believed that was the way to make the best tasting oil that keeps its flavor (and health benefits) the longest. Thanks Piero!
    
Label art Donna Di Schiena Rita Pedullà, 2014, courtesy of the artist
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