From Tuscany, our small-batch rosemary-infused extra virgin olive oil is hand-harvested between mid-October and November, then cold-pressed within hours to preserve aromatics, antioxidants, and polyphenols. Produced from over 500-year-old olive trees planted during the Mid-Renaissance, it delivers remarkable depth and balance.
Flavor: Our signature Tuscan olive oil, pressed from Moraiolo, Leccino, and Frantoio olives, is infused with fresh rosemary. It opens smooth and fruity, followed by piney, herbaceous aromatics. A savory mid-palate unfolds into a clean, peppery finish with lingering depth and subtle resin.
Infusion Method: Using our classic extra virgin olive oil as the base, rosemary is infused through a single-ingredient, long-duration steeping process. The infusion is conducted without the application of any heat, preventing thermal degradation and preserving the oil’s fatty acid profile, polyphenols, and sensory integrity while allowing controlled extraction of rosemary’s natural aromatic compounds.
Ways to Use: Ideal for roasted meats, potatoes, root vegetables, beans, soups, and warm bread.
