Oils

Robust Crudo - Extra Virgin Olive Oil 2018 Harvest

Crudo


$ 39.95

Awards: LAIOOC Gold Medal,  Flos Olei 2019 - 98 pts,  Gambero Rosso - 2 foglie rosso

How to Use:   Perfect oil for making bruschetta, caprese, garlic oil and chilli paste,  fish carpaccio, pesto, green salads, vegetables au gratin, red meat pasta sauces, finish a steak grilled over a charcoal fire with a drizzle of this robust oil. 

Our Notes:
Crudo is a fully Robust oil that has a classical green fruit aroma of artichoke from the Ogliarola olive the only one used in this oil. . The taste of this oil is bursting with herbs present in a clean and very astringent presentation.  The oil is balanced between strong bitter and pungency. 
Aroma - artichoke heart 
Flavor - Green green herbs
Bitterness - Strong
Pungency - Strong

Producer's Notes:
 A robust monocultivar oil made from Ogliarola olives. Spectacularly spicy with a long-lasting pleasurable bitterness.The nose is lively and persistent, with marked notes of artichoke heart, asparagus and green pepper mixed with almond tones. The flavor is full, soft and elegant, with confirmation of herbaceous sensations; the closure is fine and clean with an excellent balance between spicy and bitter

About the Producer:

The man behind the Crudo EVOO is Gaetano Schiralli. His family began producing extra virgin olive oil in 1922 on the hills of Bitetto, 16 kilometers south-east of Bari on the road to Altamura. The small family farm has more than 8,000 olive trees spread over 40 perfectly manicured acres surrounded by the typical stone-walls of Puglia.

 

Gaetano, unlike his neighbors, started to work closely with a professor in Tuscany who developed a state-of-the-art frantoio. Gaetano presses the olives while they are still green and not blushing to create a product worthy of the name crudo, meaning “raw.” Adhering to the ancient tradition of respecting the land and all it has to offer, Gaetano Schiralli's Crudo extra virgin olive oil is made from olives grown, harvested and pressed on site using the continuous cycle production method. This process minimizes oxidation and produces an oil rich in polyphenols, bright green in color with strong yellow undertones. After a few weeks of decantation in stainless-steel tanks, the oil is bottled at the estate.



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