Silver Medal, Medium Intensity
New York International Competition 2019
Rolando of Manicaretti raves: “My desert island olive oil. Each year, Olio Verde astounds—it just gets better and better. Use it from A-Z. Fantastic on grilled fish of all kinds such as branzino, orata, tuna or swordfish steaks. The perfect ingredient for baking recipes and delicious over pistachio gelato.”
2019 Harvest Notes
Each year, the Olio Verde estate extracts an impressive complexity from the Nocellara del Belice olive (also known as Castelvetrano). A medium-intensity olive oil, Olio Verde’s fruitiness, bitterness, and spiciness are in perfect harmony. It has a silky mouthfeel, notes of green tomato and green apple, and a hint of white pepper that amuses the palate.