Four bottles, four regions, four personalities. The fruity, the pungent and the bitter: these are the three main characteristics of extra virgin olive oil, balanced differently according to the region of production. With this Capsule Box, we’ll walk you through the biodiversity of extra virgin olive oil, both in cultivars and taste.
In Liguria, on the mountainsides along the ancient salt road in the hinterland of Albenga, Marco Ferrari takes care of his 300 centuries-old olive trees. The result of his work is “Ludo”, a monocultivar extra virgin olive oil made from the Taggiasca olive variety. With its particular complexity, softness and a decisive herbaceous hint, it’s the perfect olive oil to dress fresh seafood.
Going down the booth, in the heart of Tuscany, a unique extra virgin olive oil is made from the olives of century-old trees by Bettina and Andrea of Monna Giovannella. Made from the local varieties Frantoiano, Leccino, Moraiolo and Pendolino, this extra virgin olive oil is herbaceous and sweet, with a balanced bitterness and the right touch of spiciness; the olive oil par excellence to exalt your soups and legumes.
Giacomo Santoleri, at the foothills of the Majella Park in Abruzzo, produces a unique extra virgin olive oil made from a blend of Leccino, Gentile di Chieti and Intosso cultivars. Balanced both in spiciness and bitterness, with a delicate fruity scent, it’s delicious when used as a dressing for salads and crudité, or even with desserts.
Last but not least, on the Iblei Mountains in Sicily grows the Tonda Iblea which yields big and round olives that are perfect in their natural beauty. They are meaty and fragrant, and thus perfect for the production of olive oil. The Tuttotonda extra virgin olive oil is made from 100% Tonda Iblea olives. Balanced and intense, with perfumes of green tomato and fresh cut grass, it’s ideal to pair with simple products such as fresh tomatoes and a slice of toasted bread.