Vicopisano Extra Virgin Olive Oil

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The 2016/2017 harvest of Vicopisano Extra Virgin olive oil has a strong, vegetal aroma of artichokes, and the pleasant flavor of bitter greens, wild herbs and almonds. Its lively, spicy finish is due to the high level of polyphenols, antioxidants that give olive oil its famous health benefits. Perfectly balanced, fresh and fruity, one taste and you’ll understand why this is a masterpiece of Tuscan olive oil culture, an oil for true olive oil lovers! The low acidity and rich flavor of this olive oil makes it extremely versatile, but like all fine extra virgin olive oil, it is best enjoyed raw, drizzled on salads, roasted vegetables, or pasta, or just a slice of good crusty bread.

Boasting a PGI certification (Protection Geographical Indication),  Organic Vicopisano Extra Virgin olive oil is made by Nicola Bovoli on the hilltop village near Pisa, in Tuscany, with 100% Frantoio the most classic Tuscan olive cultivar. Publisher turned olive oil professional taster, Nicola uses a modern and meticulous approach to all the phases of the harvesting, which starts in early October,  obtaining an incredibly pure and fruity, quintessential Tuscan olive oil. 2800 organically cultivated Frantoio olive trees are harvested by hand when ripe and immediately pressed at the Rio Grifone Mill on the Bovoli estate. A taste of Vicopisano and you’ll  understand why Tuscan olive oil is so famous around the world:  a perfectly balanced fruitiness to the nose announces an armonious artichoke and fresh grass taste, closing on delicate notes of almond and cardoon. Extra low acidity gives this olive oil great versatility.