Olio Verde Olive Oil

500 ml bottle - Sicily, Italy
2021 Harvest

For more information about olive oil and how to make sure you are buying a good one, ready our article, "The Inconvenient Truth About Extra Virgin Olive Oil" here.

Note about harvest dates: In the nothern hemisphere, olives are harvest and pressed between October and December.  Which means the current harvest is actually last year. So, for example, if we are in 2017, the current harvest year is 2016.

2014 Tasting notes

Olio Verde has a wonderful dark green color that shimmers in the light making it appear phosphorescent. This dark color reinforces what your nose told you when you first took a whiff from the top of the bottle. 

This always full of freshness, described as green grassy (a freshly cut greens) olive oil has a full bodied mouth feel. Filling the mouth, you feel its explosive power of flavor. And as it finishes meeting your mouth sensors, there is only a hint of bitterness on the edge of the tongue. 

As the oil dissipates to the back of your mouth and down the throat there is that all wonderful peppery kick and the wonderful cough that comes with. 

This oil is a favorite of so many here, and hasn’t wavered in ten years!

2013 Tasting Notes:
Tasting like a ripe pumpkin or squash this oil typically has a giant bite at the back of the throat. This year initially I did not get that burn. On the second swig of oil the burn rolls down the sides of the tongue and across the throat, thus producing a tickle and a cough.

The tip of the tongue gets the distinct flavors of a new oil.

2010 Tasting Notes:
Olio Verde is one of those oils that can really grow on you over time.

2009 Tasting Notes:
The greenest of them all this year. Spicy and strong, Olio Verde is always excellent.