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.
Ways to Use: Ideal for roasted meats, potatoes, root vegetables, beans, soups, and warm bread.
