Our Ascolano Extra Virgin Olive Oil is a fruity oil with tropical notes. This varietal originated in Italy and now is grown in California. This award winning oil has a mild to medium pungency and is especially suited for finishing dishes just before serving.
Ascolano olives are very large and require hand picking. They also have one of the lowest yields of oil in terms of tonnage. As a result, it is not widely planted and is truly a special treat to have! Pairs well with Blackberry balsamic and our Premium balsamic. 250ml (8.5oz.)
Our olives are grown, milled and harvested directly from an Estate with over 500 acres of olive trees in Northern California. There are 17 different single varietals of olives grown here alone making this producer the most awarded Extra Virgin Olive Oil in the country. The past decade has seen an accelerated interest in Extra Virgin Olive Oil (EVOO). The demand in the US has doubled, and today 94% of America’s olive oil supply is imported; and only 6% are being produced and consumed in the United States. Grade standards, labeling and compliance for olive oil authenticity and quality is inconsistent from country to country. It typically takes 3 Months for olive oil to arrive to the U.S. from Italy, Spain or Greece (the world’s major importers of olive oil). It is not uncommon for the bottles to sit on a shelf for weeks or even months thereafter. Discerning the truth has not been an easy path for food lovers to navigate. All of our oils are certified by the Olive Oil Commission of California.
On average, our bottles remain on our shelves no longer than 14 days. Our oils are blended and remain in stainless steel tanks until they are ready for bottling. We bottle our oils every 3 weeks to ensure our customers are getting the freshest olive oil and we hand fill and label each one.
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