It can change the food; for some foods, I would prefer something more gentle, more sweet, with others, something more grassy. The 2021 is still quite spicy.” PRESSING: The pressing takes place a few hours after the collection in two-phase mills (without process water) at a maximum temperature of 25° Celsius Napa and Sonoma are California’s wine capitals. Not quite as many of the Golden State’s premier or boutique winemakers have a side gig in growing olives as in Tuscany (or Umbria, or Sicily); but in the absurdly postcard-pretty hills of western Sonoma, just above Marin County, you’ll find one of the places that played a role in putting the state on the international EVOO map. McEvoy Ranch estate-grows and cold-processes every last product they make, whether it eventually goes into a pretty bottle intended for your dining table, or one of the lip balms, face oils or hand soaps they’ve formulated as part of their Ode line of olive oil-based beauty and home products. Frescobaldi typically produces between 100,000 and 150,000 bottles a year, and the process is quite costly. “To make an olive oil as precious as Laudemio, you need one tree per bottle.” The name itself – Laudemio – has identified the best part of the harvest commonly reserved for the signore de la villa. While controversial European Union regulations affected the industry in 2012, the consortium has been operating under its own strictest quality guidelines since inception. It’s what allows it to produce over 72 tons of pure cold-pressed extra virgin olive oil annually from about 100,000 individually registered and monitored trees spread across nearly 6000 acres of exclusively designated land. Each bottle of Laudemio oil is tested by third party experts before it begins its globaljourneyto discerning consumers. “The Ferrari of olive oils.” This is how it is proudly known within the region.

Day service AB30-38, AB42-45, AB53-58, DD8-9, IV21-28, IV40, IV52-54, PA34-40 PH30-41, PH49-50, KW1-14, PA80The whole “which Italian region makes the best olive oil?” debate is a bit loaded, along the lines of “which Serie A team is best?”: inevitably heated, and usually all about the birthplace. But lots of chefs and food pros seem to agree that Tuscan products are, on average, excellent, due to the combination of climate, terroir and the longstanding history of many of the estates. Not surprisingly, a lot of the top winemakers also produce excellent extra-virgin oil. Taste – While some olive oils have very subtle differences, others can vary wildly in taste. Peppery, fruity, buttery, floral and nutty are some of the key flavours you’ll find in the best olive oils. if the receiver is absent at the time of delivery the shipment will be left at the door only in the United States

Not all extra-virgin oils are created equal, though. The industry isn’t well regulated, meaning some oils are of a much higher standard than others and so it pays to shop around. The best EVOO oils are typically used for salad dressings and drizzling over finished dishes. A striking deep emerald green in colour, with some lemon pith, woody herbs and spearmint all present in the aroma this complex and delicious oil. This complexity continues in the mouth - full and aromatic, with some bitter leaves, more woody herbs, raw artichoke and a long lasting green peppercorns at the finish. A very bold and interesting oil. Scottish Offshore 2-5 Day service HS1-9, IV41-51, IV55-56, KA27-28, KW15-17, PA20, PA41-49,PA60- 78, PH42-44, ZE1-3 How would Frescobaldi describe the style of Laudemio? Is it different than other Tuscan oils? Is there a Laudemio style or is it more than the individual producer? “There are differences among the individual producers,” he said, “just like you would have among the different Chianti Classico or Brunello di Montalcino. But overall, the idea is to have something authentic from our territory, where the notes are very grassy, with hints of artichoke, a bit green, not only the color, but also to the taste.Heat oil in a large cast iron pot (or other soup pot). Add onions, garlic, celery, parsley, sage, and red pepper flakes. Sauté over medium heat until onions begin to soften, 5 min. This exceptionally fruity and buttery Spanish extra-virgin olive oil is one of the freshest you can get. Made from olives cold-pressed on the first day of the harvest – when they’re at peak ripeness – it has all of the classic hallmarks of a champion unrefined EVOO. The Good Housekeeping Institute tried 32 bottles of extra virgin olive oil from across the Mediterranean and beyond to see which was the tastiest. Each was tried neat, to allow the full flavour profile to be evaluated. lbs mixed fish and/or seafood, cut into bite-sized pieces (shrimp, mussels, clams, scallops, monkfish, cod, etc) Instructions Scottish Surcharged AB10-16,21-25, AB31-32 AB41, AB51-52, IV1-20, IV30-32, IV36, IV63, PH3-13 PH15-26, PA21-35, FK7-21, KY99, DD10-11

Every process is strictly controlled in every detail and is very external. Once the olives are harvested, which are just as they begin to ripen, they are ground the same day for 6 hours. Also beware of ambiguous wording. Just because an oil says it’s a ‘product of Spain’, for example, doesn’t mean the olives were grown or harvested there. This can simply mean it’s been imported from elsewhere and bottled there. The labeling on each bottle recommends consumption between 18-24 months after bottling. “It’s sort of a best before date,” Frescobaldi notes. The current release is from the 2021 harvest, and he explained that older bottles are still in good condition, but are different albeit. “Older oils (from 2020, e.g.) change; it becomes more sweet in a way, more delicate. Finally, while we always hear that Tuscans pour their olive oil on their vegetables or in soups, are there any unusual pairings that Frescobaldi enjoys? “I also like it on gelato, on ice cream,” he says. “It works well with pistachio, with almond, even vanilla. I also like it on tartare, especially beef tartare.”

International delivery

DESCRIPTION: This Extra Virgin Olive Oil has been given the name Laudemio in December 1990. Some olive oil producers of Central Tuscany have created a Consortium, which has drawn up very strict regulations covering all production phases, from the olive groves cultivation, to the bottling of the finished product. Observance of these rules enhances further the outstanding quality of this oil produced by I MORI, in the olive growing zone of Malmantile which, for centuries, has taken pride in the uniqueness of this cultivation One of the factors that makes olive oil to be considered excellent is the acidity factor, the lower it is, the better it is. Laudemio’s is around 0.2%, it’s simply incomparable with other types. The origin of name Laudemio comes from an origin that has the meaning of prestige. That at the time when feudal lords existed, it was this name that gave the best part of the harvest reserved for them. In a cool, dry place. Protected from light, heat sources and unpleasant odors. Once opened, minimize exposure to air.