OlivesOil

　

The world's best quality extra virgin olive oils

OLiVO is proud to offer an exclusive selection of extra virgin olive oils from Flos Olei's Best 20 as well as "TOP FARMS", which boast scores of 95 points or higher. FLOS OLEI is a global guide to extra virgin olive oil. In the 2014 edition, 500 olive oil producers are featured from 5 continents and 47 countries. Flos Olei's founder and editor, Marco Oreggia, provides detailed analysis and information about each producer and their extra virgin olive oil.

How to choose your olive oil

Extra virgin olive oils can be grouped in three different categories: light fruity, medium fruity, and intense (strong) fruity.

Just as wines are chosen to complement different dishes - a smooth, aged red for meat, a crisp, fresh white for fish - olive oils too, should be carefully and thoughtfully selected to complement and enhance the flavor of your dish.


Frantoio Bonamini
Veneto, Italy

Best Extra Virgin Oil Pdo/Pgi – Light Fruity
97 Points
Once again, for the fourth year in a row, Frantoio Bonamini, from Illasi Verona, has been selected as the Best Extra Virgin Olive Oil PDO/PGI in the light fruity category. Since expanding their farm a few years ago, Bonamini has consistently produced an exceptional limpid golden yellow olive oil with a complex aroma and elegant notes of fruit such as pear, banana, and apple. With its light fruity taste, it is ideal to pair with seafood seafood appetizers, shellfish pasta, soft fresh cheeses, and fried vegetables.

Frantoio Oleario Gabrielloni
Marche, Italy

95 Points
Thanks to the Gabrielloni sisters, Elisabetta and Gabriella’s passionate work, the farm founded in 1955 by their grandfather still produces excellent olive oil. Its aroma is elegant and ample, rich in vegetal notes of artichoke, chicory and lettuce, together with fragrant hints of basil. Ideal to pair with mayonnaise, lettuce salads, boiled beans, artichoke risotto, and mozzarella cheese.

Olio Primo
Lazio, Italy

Extra Virgin Olive Oil Light Fruity Category 1st place winner of the 20th edition of “Orii del Lazio”.
This limpid, golden color extra virgin olive oil with deep yellow hues is a unique oil of small production, with a fruity aroma of bananas, grass and artichokes and a palate that is slightly bitter with an almond finish. Excellent to pair with vegetable or legume soups, a traditional dish of the region.The Marina cultivar is a rare olive found only in the area of Val di Comino, exceptionally high in polyphenols, with an elegant and distinct bitterness and pungency.

Talbot Grove
Western Australia, Australia

Expected to be available after July (seasonal)

From York, Western Australia, this time as an exceptional Novello monovarietal Nevadillo extra virgin olive oil with an ample and fruity aroma, reminiscent of peaches, and banana and intense fragrant notes of basil and eucalyptus. A complex and rotund taste, bitterness is strong and pungency is distinct. An excellent extra virgin olive oil to pair with soy sauce, beef carpaccio with mushrooms, tuna salad, grilled corn, oven-baked chicken, and aged cheeses.

Antico Frantoio Trampolini
Perugia, Italy

Expected to be available in February(seasonal)

Monocultivar 100% Dolce Agogia: Light-Medium Fruity Taste
Dolce Agogia olives are hand-picked at average ripeness in the second half of November. The trees’ habitat is rocky limestone top soil over deep clay 300-600 meters above sea level.
Cold pressing takes place within 12 hours of harvesting, using the Trampolini’s ‘Alfa Laval X4’ machines on a continuous cycle. This oil is characterized by its low acidity, clear appearance, golden yellow colour with persistent leafy-green reflections and a fine, delicately fruity, mildly bitter-spicy taste.
Excellent with all kinds of fish, fresh and cooked vegetables, mozzarella cheese, boiled meats, and whatever requires a mild taste.

Monte Marcello Extra Virgin Olive Oil
OLiVO proudly presents, for the first time in Japan, late-harvest “Monte Marcello” produced by Morgenster, South Africa.

Monte Marcello, depicted on the front label, is owned by Giulio Bertrand, and is built around the tower that dates back to the 12th Century. The home is situated in Liguria, on the border with Tuscany. Ligurian olives (Taggiasca Olives)are the inspiration for this addition to the range of Morgenster's exceptional extra virgin olive oils. Inspired by a traditional practice of the oil growers of Liguria, Giulio has brought this time-honoured custom to South Africa. The production will always be small and exclusive and only in years when mother nature intervenes as she is wont to do. The Ligurian olives used to make this oil have a strange habit of occasionally maturing much later than normal; around July/August in South Africa. The late ripening of the olives produces a pale gold olive oil with a distinct sweetness and soft velvety mouth feel. The oil reminds Giulio of the olives that surround his home, Monte Marcello, hence it will carry its name proudly and with distinction.

Azienda Agricola Pruneti
Toscana, Italy　　　

Expected to be available after April (seasonal)

Best Extra Virgin Olive Oil from Organic Farming and Pdo/Pgi

97 Points
The two brothers Gionni and Paolo run this well-known family estate in the heart of Chianti Classico. There are 18,000 tress in the farm. Pruneti has been producing many different kind of blended olive oils, and for the second year they made an original blend for OLiVO, which has an excellent balance between pungency and bitterness reflecting the characteristics of Tuscany. Perfect to pair with tomato bruschetta, tuna salad, legume soup, meat sauce pasta, grilled tuna, medium mature cheese.

Disisa
Sicily, Italy

96 Points
An excellent monovarietal olive oil from a farm, aptly named Disisa ("splendid" in Arabic) with a limpid golden yellow color and ample aroma rich in fruity notes of white apple and tomato. Its taste is elegant and rotund, with a flavor of lettuce and black pepper. Bitterness is definite and would be ideal to pair with legume appetizers, marinated salmon, roast potatoes, mussels with tomato sauce, vegetable bruschetta, and goat cheese.

Azienda Agricola Biologica Paola Orsini
Lazio, Italy

96 Points
Paola Orsini, who inherited the family farm founded over 100 years ago, continues to produce an excellent organic, intense limpid yellow olive oil rich in aromas of medium ripe tomato, banana, celery and lettuce. Pungency and bitterness are distinct and balanced. A complex palate ideal to pair with bluefish appetizers, roasted mushrooms, boiled octopus, broccoli soup, and aged cheeses.

Fontanara
Blended 100% Italian Extra Virgin Olive Oil

Fruity level : Medium
Grignan Olives from Veneto, Favarol Olives from Veneto, Casaliva olives from Lake Garda Friuli Venezia, Tortiglione olives from Abruzzo, and Peranzana olives from Puglia.
100% Fontanara Olive Oil : It’s aroma is fine and delicate with vegetal hints of artichoke and spicy hints of black pepper and almond. Bitterness and pungency are present and well balanced. It would be ideal on bruschetta with vegetables, steamed beans, potato puree, pasta with tomato sauce, stewed shellfish, and medium mature cheese.

Morgenster
Made With Love Farm

Expected to be available after September (seasonal)

98 Points
Morgenster Wine and Olive Estate is located in the west of the city of Cape Town, where wine has been produced for three centuries. The farm began growing quality olives in 1992 and today has expanded to owning 30,000 trees of a wide range of varieties. With an intense limpid golden yellow color with slight green hues, and its aroma is definite and elegant, rich in vegetal hints of freshly mown grass, artichoke together with distinct notes of mint and rosemary. As it is located in Southern Hemisphere, the “olio novella” is available in the summer. It’d be ideal to pair with tomato salads, marinated salmon, stewed shellfish, vegetables au gratin, risotto with artichokes, and goat cheese.

Azienda Agricola Biologica Americo Quattrociocchi
Lazio, Italy

Best Extra Virgin Olive Oil from Organic Farming

98 Points
This organic farm from Lazio continues to perform exceptionally well, with a series of monocultivar extra virgin olive oil from light to intense (strong) fruity flavors. Exclusively imported by OLiVO, the intense fruity Moraiolo monocultivar is particularly rich with fruity aromas of banana and pineapple, tomato and artichoke. The bitterness and pungency is well balanced and would be ideal to pair with stewed beef, barbequed chicken, grilled vegetables, potato and green leek pancakes, and hard mature cheeses.

Azienda Agricola Pasquale Librandi
Calabria, Italy

98 Points
The Librandi family, from Vaccarizzo Albanese continues to produce a wonderful monovarietal Nocellara del Belice extra virgin olive oil from Organic Farming and once again achieved the highest score of 98 points. Rich in fruity notes of medium ripe tomato, banana, and fragrant hints of mint and sage, its taste is strong and vegetal, with elegant hints of lettuce and celery. Bitterness and pungency is definite and balanced, with a sweet almond finish. Ideal to pair with tuna salads, grilled radicchio, lentil soups, pasta with sausages, and aged cheeses.

Azienda Agraria Viola
Umbria, Italy

Expected to be available after June (seasonal)

98 Points
Young entrepreneur, Marco Viola of Azienda Agraria Viola, from Foligno, Perugia, continues the family tradition in producing a beautiful intense fruity oil with warm green hues and a rich aroma of vegetables such as artichokes and basil. Pungency is rotund and strong, with a flavor of lettuce and black pepper, with an almond finish. It pairs well with lentil appetizers, grilled mushrooms, marinated swordfish, bean soups, and hard mature cheeses.

Le Tre Colonne
Puglia, Italy

Best Extra Virgin Oil Emerging Farm
91 Points
Decidedly one of the most intense fruity Italian extra virgin olive oils on the market today, this 100% limpid golden yellow coratina with light green hues has a definite and elegant aroma, with fragrant hints of mint and a strong flavor of chicory, lettuce, black pepper, and almond. Bitterness is exceptionally strong and pungency is distinct. Best to pair with barbecued met meat and hard cheeses.

cooking olive oil

Felea Goods
Crete, Greece
Koroneiki 100% Greece Extra Virgin
Olive Oil

The southern part of Mylopotamos valley of Crete has a proud heritage in producing outstanding olive oils. This exceptional olive oil was blended from fruit sourced from olive groves located in a wind protected, warm and stony plain on the roots of the Psiloritis Mountain, the highest peak on the island. The upper-lying coastal zone of Mylopotamos is exceptionally fertile, as the streams and rivers that cross the mountainous end here, enriching the land with their deposits. An excellent mild climate helps create ideal conditions Unique soil profile leads to the production of ripe, full flavoured, richly concentrated fruit and a distinctive Extra Virgin Olive Oil, delivered by passionate artisan local producers. Careful attention is paid to olive trees health to give the olive fruit the best chance to optimize the season and develop strong, clean flavours. The fruit is then pressed in cold extraction shortly after cropping.





This limited quantity distinctive and aromatic olive oil is displaying a tight youthful bouquet of almond and grass, with hints of artichoke and complex spicy notes. The deep palate has richness and texture in balance with a gentle bitterness and peppery taste. A mild, textured and complexing mouthfeel, gives length and a memorable finish. With an enticing fruity bouquet and emerald soft hue it has a seductive perfume with a lovely long grainy feel. This stylish FeleaGoods® Extra Virgin Olive Oil is powerful yet elegant and balanced. The E.U. has classified this olive oil as P.D.O. - Protected Designation of Origin. The P.D.O. status is awarded to quality foods only, to certify the origin and identity of these fine products.

A wonderful match and marinate with all seafood, chicken, pork, pasta and Mediterranean vegetables. Enjoy it as a salad dressing, bread dipper or pour over baked potatoes, top with fresh herbs, sea salt and cracked black pepper. Use to sauté or stir fry vegetables, meat, fish, drizzle it onto wild mushroom risotto or over broccoli or tomato salad.

The world's best quality extra virgin olive oils

OLiVO is proud to offer an exclusive selection of extra virgin olive oils from Flos Olei's Best 20 as well as "TOP FARMS", which boast scores of 95 points or higher. FLOS OLEI is a global guide to extra virgin olive oil. In the 2013 edition, 488 olive oil producers are featured from 5 continents and 45 countries. FIos Olei's founder and editor, Marco Oreggia, provides detailed analysis and information about each producer and their extra virgin olive oil.

How to choose your olive oil

Extra virgin olive oils can be grouped in three different categories: light fruity, medium fruity, and intense (strong) fruity.

Just as wines are chosen to complement different dishes - a smooth, aged red for meat, a crisp, fresh white for fish - olive oils too, should be carefully and thoughtfully selected to complement and enhance the flavor of your dish.


Frantoio Bonamini
Veneto, Italy

Frantoio Bonamini Veneto, Italy Best Extra Virgin Oil Pdo/Pgi – Light Fruity 97 Points Once again, for the fourth year in a row, Frantoio Bonamini, from Illasi Verona, has been selected as the Best Extra Virgin Olive Oil PDO/PGI in the light fruity category. Since expanding their farm a few years ago, Bonamini has consistently produced an exceptional limpid golden yellow olive oil with a complex aroma and elegant notes of fruit such as pear, banana, and apple. With its light fruity taste, it is ideal to pair with seafood seafood appetizers, shellfish pasta, soft fresh cheeses, and fried vegetables.

Frantoio Oleario Gabrielloni
Marche, Italy

Frantoio Oleario Gabrielloni Marche, Italy 95 Points Thanks to the Gabrielloni sisters, Elisabetta and Gabriella’s passionate work, the farm founded in 1955 by their grandfather still produces excellent olive oil. Its aroma is elegant and ample, rich in vegetal notes of artichoke, chicory and lettuce, together with fragrant hints of basil. Ideal to pair with mayonnaise, lettuce salads, boiled beans, artichoke risotto, and mozzarella cheese.

Olio Primo
Lazio, Italy

Extra Virgin Olive Oil Light Fruity Category
1st place winner of “Orii del Lazio” in 2012.
Produttori Valle di Comino Soc. Coop. "Olio Primo" from San Donato Val di Comino (FR)
This limpid, golden color extra virgin olive oil with deep yellow hues is a unique oil of small production, with a fruity aroma of bananas, grass and artichokes and a palate that is slightly bitter with an almond finish.
Excellent to pair with vegetable or legume soups, a traditional dish of the region.
The Marina cultivar is a rare olive found only in the area of Val di Comino.
In the past it was considered too bitter and pungent, that farmers sought to
blend it with a mild tasting "olivella", only to discover later that the Marina
cultivar is exceptionally high in polyphenols and today, we enjoy the olive oil as a monocultivar product.

Talbot Grove
Western Australia, Australia

Expected to be available after July (seasonal)

Talbot Grove Western Australia, Australia From York, Western Australia, this time as an exceptional Novello monovarietal Nevadillo extra virgin olive oil with an ample and fruity aroma, reminiscent of peaches, and banana and intense fragrant notes of basil and eucalyptus. A complex and rotund taste, bitterness is strong and pungency is distinct. An excellent extra virgin olive oil to pair with soy sauce, beef carpaccio with mushrooms, tuna salad, grilled corn, oven-baked chicken, and aged cheeses. Expected to be available after July (seasonal)

Takao Nouen No Olive Hatake
Shodoshima, Japan

Expected to be available in November (seasonal)

Antico Frantoio Trampolini Perugia, Italy Monocultivar 100% Dolce Agogia: Light-Medium Fruity Taste Dolce Agogia olives are hand-picked at average ripeness in the second half of November. The trees’ habitat is rocky limestone top soil over deep clay 300-600 meters above sea level. Cold pressing takes place within 12 hours of harvesting, using the Trampolini’s ‘Alfa Laval X4’ machines on a continuous cycle. This oil is characterized by its low acidity, clear appearance, golden yellow colour with persistent leafy-green reflections and a fine, delicately fruity, mildly bitter-spicy taste. Excellent with all kinds of fish, fresh and cooked vegetables, mozzarella cheese, boiled meats, and whatever requires a mild taste. Expected to be available after February (seasonal)

Azienda Agricola Pruneti
Toscana, Italy　　　

The two brothers Gionni and Paolo run this well-known family estate in the heart of Chianti Classico. There are 12,500 tress in the farm.
Pruneti has been producing many different kind of blended olive oils, and this year, they made an original blend for OLiVO, which has good balance between pungency and bitterness reflecting the characteristics of Tuscany. It’s great to pair with tomato bruschetta, tuna salad, legume soup, meat sauce pasta, grilled tuna, medium mature cheese.

Disisa
Sicily, Italy

An excellent monovarietal olive oil from a farm, aptly named Disisa ("splendid" in Arabic) with a limpid golden yellow color and ample aroma rich in fruity notes of white apple and tomato. Its taste is elegant and rotund, with a flavor of lettuce and black pepper. Bitterness is definite and would be ideal to pair with seafood appetizers, marinated salmon, clam chowder, mussels with tomato sauce, vegetable bruschetta, camembert cheese.

Azienda Agricola Biologica Paola Orsini
Lazio, Italy

This jade-like dark green olive oil with aromas rich in fruity notes of tomato, white apple, but also vegetal with hints of celery and lettuce provides the flavor with strong bitterness and good pungency. A complex palate ideal to pair with roasted mushrooms, marinated octopus, broccoli soup, and hard matured cheeses.

Morgenster Wine and Olive Estate
Somerset West, South Africa

Expected to be available after July (seasonal)

Morgenster Wine and Olive Estate is located in the west of the city of Cape Town, and has been producing the olive oils and wines in the past 20 years. The farm owns 27,000 trees of a wide range of varieties. With an intense limpid golden yellow colour with slight green hues, and its aroma is definite and elegant, rich in vegetal hints of freshly mown grass, artichoke together with distinct notes of mint and rosemary. As it is located in Southern Hemisphere, the “olio novella” is available in early summer. It’d be ideal to pair with tomato salads, marinated salmon, vegetables au gratin, risotto with artichokes, roast fish.

Azienda Agraria Viola
Umbria, Italy

Marco Viola and his brothers of Azienda Agraria Viola, from Foligno, Perugia, produces beautiful medium fruity oil with warm green hues and a rich aroma of vegetables such as artichokes and basil. It is rotund and strong, with a flavor of lettuce and black pepper, with an almond finish. It pairs well with tuna appetizers, grilled mushrooms, bean soups, and hard mature cheeses.

Azienda Agricola Pasquale Librandi
Calabria, Italy

The family mourned the loss of patriarch Pasquale Librandi in 2012, however, the legacy continues with the hard work and perseverance of his five children. The result was another exceptional year for Librandi, who has achieved the highest score of 98 points in this year's FLOS OLEI 2013.
From Vaccarizzo Albanese, Librandi produces a wonderful monovarietal Nocellara del Belice extra virgin olive oil from Organic Farming.
Rich in fruity notes of medium ripe tomato, banana, and fragrant hints of mint and sage, its taste is strong and vegetal, with elegant hints of lettuce and celery. Bitterness and pungency is definite and balanced, with a sweet almond finish.
Ideal to pair with tuna salads, grilled radicchio, lentil soups, pasta with sausages, and aged cheeses.

Azienda Agricola Biologica Americo Quattrociocchi
Lazio, Italy

This organic farm from Lazio continues to perform exceptionally well, with a series of monocultivar extra virgin olive oil from light to intense (strong) fruity flavors. Exclusively imported by OLiVO, the intense fruity Moraiolo monocultivar is particularly rich with fruity aromas of banana and pineapple, tomato and artichoke. The bitterness and pungency is well balanced and would be ideal to pair with stewed beef, grilled tomatoes and peppers, potato and green leek pancakes, and mature cheeses.

cooking olive oil

LA Organic
Andalcia, Spain

A special extra virgin olive oil blend of Picudo, Hojiblanca, Picual and Arbequina obtained from organic farming. Limpid golden color, delicate fruity aroma with hints of sage, balanced and elegant pungency that does not overpower the palate. An unique cooking oil, La Organic Cuisines, is ideal for stir frying and baking excellent to use for a vegetable and cheese omelette or grilled chicken.

Flos Olei, a global guide to extra virgin olive oil.

43 countries and 655 extra virgin olive oils are represented in Flos Olei 2012.
As Japan's first Flos Olei Point, OLiVO is proud to offer an exclusive selection of Flos Olei's Best 20 as well as "top farms" which boast scores of 95 points and higher.


Frantoio Bonamini (Italy)

For the second year in a row, Frantoio Bonamini, from Illasi Verona has once again been selected as the Best Extra Virgin Olive Oil Pdo/Pgi in the light fruity category.
There is no denying Sabrina and Giancarlo Bonamini's excellent selection of olives which they crush in their mill to produce a limpid golden yellow olive oil with a complex aroma and elegant notes of fruit such as pear, banana, and apple.
With its light fruity taste, it is ideal to pair with seafood carpaccio appetizers, shellfish pasta, and soft fresh cheeses.

Chateau de Taurenne (France)

From the beautiful estate in Southern France of Provence-Alpes-Cote d'Azur, Chateau de Taurenne makes a wonderful debut with a splendid Light Fruity olive oil blend of four cultivars, resulting in a limpid golden yellow olive oil with delicate green hues, a clean aroma of unripe tomatoes and banana, and elegant flowery notes.
Its taste is complex with a flavor of basil and a walnut finish.
Ideal to pair with mushroom appetizers, steamed shellfish, seafood salads, and soft fresh cheeses.

Azienda Agricola Roberto Rebaudo (Italy)
＜U Giarun＞

From Pigna in Val Nervia, Azienda Agricola Roberto Rebaudo produces a intense limpid golden yellow extra virgin olive oil with an elegant aroma, vegetal hints of artichoke and aromatic herbs.  
Due to its cold climate and high altitude (600m), the taggiasca olives for this Novello extra virgin olive oil are harvested in the winter time.  It's taste is mellow with slight notes of unripe tomato and sweet almond. 
Ideal to pair with boiled vegetables, seafood salads, and soft fresh cheeses.

Olio Primo(Italy)

Extra Virgin Olive Oil Light Fruity Category
1st place winner of 19th Edition of Orii del Lazio
Produttori Valle di Comino Soc. Coop. "Olio Primo" from San Donato Val di Comino (FR)

This limpid, golden color extra virgin olive oil with deep yellow hues is a unique oil of small production, with a fruity aroma of bananas, grass and artichokes and a palate that is slightly bitter with an almond finish.  
Excellent to pair with vegetable or legume soups, a traditional dish of the region.  
The Marina cultivar is a rare olive found only in the area of Val di Comino.  
In the past it was considered too bitter and pungent, that farmers sought to blend it with a mild tasting "olivella", only to discover later that the Marina cultivar is exceptionally high in polyphenols and today, we enjoy the olive oil as a monocultivar product.

Azienda Agraria Viola (Italy)

Marco Viola and his brothers of Azienda Agraria Viola, from Foligno, Perugia, produces a beautiful medium fruity oil with warm green hues and a rich aroma of vegetables such as artichokes and basil.
It is rotund and strong, with a flavor of lettuce and black pepper, with an almond finish.
It pairs well with tuna appetizers, grilled mushrooms, bean soups, and hard mature cheeses.

Societa' Agricola Disisa (Italy)

An excellent monovarietal olive oil from a farm, aptly named Disisa ("splendid" in Arabic) with a limpid golden yellow color and ample aroma rich in fruity notes of white apple and tomato.
 It's taste is elegant and rotund, with a flavor of lettuce and black pepper.  
Bitterness is definite and would be ideal to pair with seafood appetizers, vegetable bruschetta, bean soups, baked chicken and goat cheese.

Az. Agr. Biologica Paola Orsini from Priverno (Italy)

Extra Virgin Olive Oil Colline Pontine DOP Medium Fruity Category 1st place winner of 19th Edition of Orii del Lazio

Extra Virgin Olive Oil Colline Pontine DOP Medium Fruity Category 1st place winner of 20th Edition of Ercole Olivario

Extra Virgin Olive Oil of Organic Farming 1st place winner of 20th Edition of Ercole Olivario

An exceptional year for Paola Orsini and her family with this limpid, golden yellow olive oil with aromas rich in fruity notes of tomato, white apple, but also vegetal with hints of celery and lettuce.
Strong bitterness and good pungency. A complex palate ideal to pair with roasted mushrooms, marinated octopus, broccoli soup, and hard matured cheeses.

Talbot Grove (Australia)

Another excellent year for Talbot Grove, from York, Western Australia, this time as an exceptional Novello monovarietal Nevadillo extra virgin olive oil with an ample and fruity aroma, reminiscent of peaches, and banana and intense fragrant notes of basil and eucalyptus. 
A complex and rotund taste, bitterness is strong and pungency is distinct. 
An excellent extra virgin olive oil to pair with beef carpaccio with mushrooms, tuna salad, grilled corn, oven-baked chicken, and aged cheeses.

Azienda Agricola Pasquale Librandi (Italy)

For the second year in a row, Librandi has been selected in Flos Olei's Best 20, this time in the category of Best Extra Virgin Olive Oil - Extraction Method.
From Vaccarizzo Albanese, Librandi produces an exceptional monovarietal Nocellara del Belice extra virgin olive oil from Organic Farming.
Rich in fruity notes of medium ripe tomato, banana, and fragrant hints of mint and sage, its taste is strong and vegetal, with elegant hints of lettuce and celery. Bitterness and pungency is definite and balanced, with a sweet almond finish.
Ideal to pair with tuna salads, grilled radicchio, lentil soups, pasta with sausages, and aged cheeses.

Nordik Star (Argentina)

From Mendoza, Argentina, Nordik Star's 100% Arauco extra virgin olive oil is a beautiful intense, limpid gold color with a rotund and rich aroma, of elegant fruity notes such as banana and white apple, and hints of basil and mint.
It has a strong taste with vegetal hints of lettuce and artichoke.
 This oil is ideal to pair with barbecued mushrooms and pork, vegetable minestrone, pasta with sausages, and aged cheeses.

Olivastro(Italy)

Extra Virgin Olive Oil Intense Fruity Category Special Mention and Critic's Choice of 19th Edition of Orii del Lazio for "Olivastro"

Finalist for 20th Edition of Ercole Olivario

Az. Agr. Biologica Quattrociocchi Americo from Alatri (FR)

This organic farm from Alatri, Frosinone continues to perform exceptionally well, with a series of monocultivar extra virgin olive oil from light to intense (strong) fruity flavors.  Exclusively imported by OLiVO, the intense fruity Moraiolo monocultivar is particularly rich with fruity aromas of banana and pineapple, tomato and artichoke.  The bitterness and pungency is well balanced and would be ideal to pair with stewed beef, grilled tomatoes and peppers, potato and green leek pancakes, and mature cheeses.

調理用オリーブオイル

LA Organic (Spain)

A special extra virgin olive oil blend of Picudo, Hojiblanca, Picual, and Arbequina obtained from organic farming. Limpid golden color, a delicate fruity aroma with hints of sage, balanced and elegant pungency that does not overpower the palate. A unique cooking oil, La Organic Cuisine is ideal for stir frying and baking. Excellent to use for a vegetable and cheese omelette or spicy baked chicken.

For the first time in Japan, OLiVO offers both individual and corporate customers a wide selection of premium extra virgin olive oils awarded by the world-renowned olive oil specialist Marco Oreggia and co-editor Laura Marinelli in their FLOS OLEI 2011 Best 20 publication. At OLiVO, our olive oils are stored in sterile, stainless-steel fusto containers imported from Italy. For our individual shoppers, we also bottle our olive oils right in front of you for your convenience. We look forward to seeing you at one of our stores.

Azienda Agricola Pasquale Librandi (Italy)

Olive Oil Mill of the Year, Flos Olei 2011
Intense Fruity

From Vaccarizzo Albanese, Librandi produces an exceptional monovarietal Nocellara del Belice extra virgin olive oil from Organic Farming.  Rich in fruity notes of medium ripe tomato, banana, and fragrant hints of mint and sage, its taste is strong and vegetal, with elegant hints of lettuce and celery.  Bitterness and pungency is definite and balanced, with a sweet almond finish.  Ideal to pair with tuna salads, grilled radicchio, lentil soups, pasta with sausages, and aged cheeses.

 

Castello di Ama (Italy)

Best Extra Virgin Olive Oil Pdo/Pgi - Intense Fruity, Flos Olei 2011
Intense Fruity

From Gaiole in Chianti, Castello di Ama produces a limpid golden yellow extra virgin olive oil with definite aroma, rich hints of artichoke and wild chicory, with intense fragrant hints of rosemary and mint.  The taste is strong, with hints of fresh vegetables and black pepper, and has powerful bitterness.  Ideal to pair with beef carpaccio, porcini mushroom soups, marinated tuna, or aged cheeses.

LA Organic (Spain)

Best Extra Virgin Olive Oil - Quality/Packaging, Flos Olei 2011

From Ronda, Spain, LA Organic produces an extra virgin olive blend of Picudo, Hojiblanca, and Pajarero cultivars which is ample and powerful in aroma, with rich hints of medium ripe tomato, and distinct aromatic notes of basil, mint, and black pepper.  Its taste is rotund and full, powerful bitterness, and pungency is definite.  Ideal to pair with porcini mushroom appetizers, swordfish carpaccio, marinated tuna, boiled octopus, and hard mature cheeses. 

 

Talbot Grove (Australia)

Best Emerging Olive Oil Mill, Flos Olei 2011

From York, Western Australia, Talbot Grove produces an exceptional monovarietal Nevadillo extra virgin olive oil with an ample and fruity aroma, reminiscent of peaches, and banana and intense fragrant notes of basil, eucalyptus and field balm.  A complex and rotund taste, bitterness is strong and pungency is distinct.  An excellent extra virgin olive oil to pair with chianina beef carpaccio with mushrooms, tuna salad, vegetable minestrone, grilled poultry or lamb, and aged cheeses.

 

Frantoio Oleario Gabrielloni (Italy)

Best Extra Virgin Olive Oil Blended - Light Fruity, Flos Olei 2011

From Recanati, Italy, the Gabrielloni sisters produce an extra virgin olive oil blend which is elegant and ample in aroma, vegetal notes of artichokes and fragrant hints of rosemary and mint.  Rotund and complex taste with hints of fennel and celery.  Ideal to pair with shrimp carpaccio, seafood salads, risotto with asparagus, fried vegetables, and soft, fresh cheese.