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The 2021/2022 harvest of Cru di Cures extra virgin olive oil is rich and fresh, with noticeable spice and bitterness on the finish. The flavor is complex, with notes of artichoke and gentle hints of pear and chamomile. The result is an exceptionally versatile real extra virgin olive oil that will add the bold taste of Italian tradition to any dish. Drizzle it on salads, pasta, meat, or just a slice of good fresh bread to appreciate all its vibrant beauty.

Cru di Cures is made by the expert hands of Laura Fagiolo and her niece Antonella in Fara Sabina, not far from Rome, in 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. No wonder Sabina olive oil was the first Italian extra virgin olives oils to gain DOP status by the European Community, a recognition of a tradition stretching back thousands of years. Laura named her extra virgin olive oil "Cures" after the Latin name for the ancient capital of Sabina, near Passo Corese. 

Inside their 24 acres, they farm ancient cultivars such as Raja and Carboncella and more recent olives groves with varieties like Frantoio and Leccino. After the harvest, the blend of these olives is pressed immediately at the family mill to ensure maximum flavor and freshness, which results in one of the most representative EVOOs from this region. 

Use it for:
Pasta e Ceci alla Romana
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