Where did New York Magazine go to brush up on their authentic Italian olive oil knowledge? To Gustiamo of course.

“Italian Olive Oils are widely used around the world, and there are a lot of them, so we asked Beatrice Ughi, founder and president of high-quality Italian food importer Gustiamo, for her recommendations.”

The article talks bout Pianogrillo from Ragusa, Sicily; an area “known for its excellent quality of oils.” Also, the article suggests our Vicopisano EVOO, which  “is made with 100 percent Frantoio olives, said to be one of the best varieties for making olive oil. Ughi says this is definitely one to try.”