Best Italian Extra Virgin Olive Oil - Frantoi Cutrera Primo Cold Pressed, Polyphenol Rich, Certified DOP Sicilian EVOO, 25.4 fl oz

Our Frantoi Cutrera EVOO is made in Italy, crafted solely from green olives and with great care. We are proud to be one of the first companies in the world to recognize the key factors for cultivating high-quality olive oil: early harvest and processing within hours of hand-picking the olives.

Using our specialized two-phase cold extraction technique, we are able to carefully select and process only the finest olives, employing the perfect pressing method, kneading, and extraction for each olive variety. The result is an oil that consistently exhibits a distinct fruitiness and a well-balanced bitter and spicy flavor profile.

This extra virgin olive oil is excellent for a wide variety of culinary uses, from cooking and frying to grilling, sautéing, and even baking. With its diverse range of flavor profiles, it is the perfect way to enhance your meals and delight your taste buds with authentic flavors from the Iblei Mountains of Sicily, Italy.

Our top-quality Sicilian extra-virgin olive oil, known as Selezione Segreto degli Iblei Frescolio, is green with golden shades and intensely fruity. The elegant and spicy notes feature elements of green tomato, balsamic herbs, and sweet almond, the latter characteristic of the single variety of Tonda Iblea olives used. This harmonious blend of sweet, bitter, and spicy elements creates a truly exceptional product.

Highly recommended for the kitchen, this olive oil is a superb complement to a wide range of flavorful and robust dishes. It is great for roasted meat or fish, grilled meats, salads, and minestrone soup. The intense taste of the olive oil can be experienced in many ways, such as drizzled on a simple bruschetta, generously poured on hot toasted bread, or added to a fresh green salad.

Primo, our award-winning olive oil, is obtained using only the early green harvest of the single variety Tonda Iblea olives, which are cold-pressed within six hours of being picked. The olives used for Primo are organically farmed in the Chiaramonte Gulfi area of southern Sicily.

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