Olio2go Extra Virgin Olive Oil 2024 Tasting Set of 6

Make your discoveries from Italy’s Finest Olive Oils with this Sampler selection. Take a tour of the amazing flavors and regional characteristics of each olive oil. Gift Boxed.

Fonte di Foiano 1979 (Tuscany): from the area of Castagneto Carducci, in Bolgheri, Tuscany. 1979 oil possesses a beautiful aroma that is ample and rounded, rich in vegetable hints of artichoke, chicory and lettuce, together with tones of mint and rosemary. Elegant and complex in the mouth, it releases spicy notes of black pepper, and the aftertaste is reminiscent of almond and ripe walnut. Strong bitterness and pungency are present and well expressed. Ideal on artichokes, octopus hors d'oeuvres, beef carpaccio with porcini mushrooms, tomatoes au gratin, bean soups, first courses with sausage, grilled tuna, roast red meat or game, hard mature cheeses. Flos Olei (99/100).

Viola Colleruita (Umbria): This robust-intensity extra virgin olive oil produced from Moraiolo, Frantoio, and Leccino olives has notable aromas of olives and artichoke. Only a careful selection of the fruits allows Marco to obtain the intense aromatic notes of green olives. Perhaps the highlight is the balance between bitter and pungent flavor notes, distinguishing it from the typical Umbrian extra virgin olive oil. Try this also with medium mature cheeses. Flos Olei (100/100).

Quattrociocchi Olivastro Organic (Lazio): Olivastro is a monocultivar oil, composed solely of Itrana olives. The oil is certified organic. A light green oil with golden notes. It is intensely fruity with elements of fresh herbs enhanced by notes of cardoon and green tomato. Bitterness and spiciness are well balanced, yet the spicy characteristic is persistent. Best on fresh green salads, pinzimonio, roasted and grilled vegetables, broiled and grilled fish, and pasta. Flos Olei (100/100).

Case d'Alto Grand Cru (Campania): produced using a notable blend of olives, including the Ravece and Leccio del Corno cultivars. Not far from Salerno and Naples, it comes from the town of Grottaminarda in the province of Avellino, in the region of Campania. Gran Cru features a remarkable intensity with fragrant herbal aromas of basil, mint, and parsley. It has a taste that is both complex and elegant, with hints of tomato, banana, and ripe apple. It is bitter and spicy, making it one of the bolder selections available. It pairs beautifully with a range of delicious dishes, including bruschetta, farro, steamed beans, goat cheese, baked potatoes, barley soups, salmon, and baked poultry or lamb. Flos Olei (96/100).

Le Tre Colonne Coratina (Puglia): This great oil produced from the family’s groves is pressed from only Coratina olives, yielding an excellent oil with a characteristic spicy finish. Salvatore Stallone and his family harvests by hand selecting only the best fruit. We recommend this extra virgin olive oil with grilled meats, mushrooms, grilled bruschetta, tomatoes stuffed with rice, grilled fish, goat cheese, and soups. Flos Olei (99/100).

Frantoi Cutrera Primo DOP (Sicily): This is an authentic Italian EVOO that belongs in every kitchen. It is produced north of Ragusa in southern Sicily in an area known as Chiaramonte Gulfi. The winner of numerous awards over the years,  Primo DOP Extra Virgin Olive Oil is a monocultivar made exclusively from local Tonda Iblea olives. These olives are cold pressed at the family's mill within six hours of being harvested from their organic farm. Expect a beautifully green-gold olive oil with intensely fruity notes and just a bit of spiciness. Hints of fresh cut grass and green tomato underscore a fresh, bright flavor and are balanced out by clear notes of balsamic herbs and sweet almond. Try this Frantoi Cutrera selection on roasted meats, salads, grilled vegetables, and fish. Flos Olei (100/100).