Cru di Cures Extra Virgin Olive Oil

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The 2016-2017 harvest of Cru di Cures extra virgin olive oil strikes the perfect balance of fruity and bitter notes, with a pleasant spiciness at the finish. It has the fresh aroma of artichokes, and a complex flavor with hints of green tomato. This is an exceptional olive oil that will add the bold taste of Italian tradition to any dish - drizzle it on salads, pasta, vegetables, or just a slice of good fresh bread.

Cru di Cures is made by the expert hands of Laura Fagiolo and her niece Antonella in Fara Sabina, in the region of Lazio. Sabina is one of the most historic areas of Italy, with evidence of human settlement from the Paleolithic period. Olive cultivation in this region is just as historic; Sabina olive oil was the first Italian oil to gain DOP status by the European Community, in recognition of a tradition stretching back thousands of years. Laura named her olive oil Cures after the Latin name for the ancient capital of Sabina, near Passo Corese.

At her farm, Azienda Agricola Fagiolo, Laura cultivates a number of local olive varieties, picked according to each cultivar’s ripening point. The 2016/2017 is a blend make up of 50% Frantoio olives, 20% Carboncella, 20% Leccino, 10% Raja.  After harvest, the olives are pressed immediately at the family mill to ensure maximum flavor and freshness in the oil. Laura also maintains a small agriturismo where she hosts local school children who come to learn about olive oil production and play with her animals. She is extremely picky about who sells her products, and Gustiamo is proud to offer this oil from a producer like Laura working to safeguard one of the oldest and finest examples of Italian olive oil culture.

Read about it:
Laura's Choice!!! Cru di Cures EV Olive Oil in Sabina
 25 years ago, when her father passed away, Laura Fagiolo had to face a very difficult decision: to…