Crudo Extra Virgin Olive Oil

Shake up your expectation of olive oil and prepare yourself for a raucous time. Our tasters erupted in an outcry of delight as they tasted this brilliant extra virgin olive oil. After many years of winning awards in the Medium Intensity category, this year’s harvest transitions toward the robust. Keep your eye on Crudo—it’s one to watch! Flavors are fruit-forward and sing in the mouth, with tastes of fresh olive and artichoke, and a long-lived, pleasurable bitterness. Both intense and balanced, this oil will expand the range of olive oil profiles in your pantry—and, for chefs, break ground into a new Robust category, opening up culinary horizons.

Use as the name implies: Crudo means “raw” in Italian. The restaurants bordering the Adriatic Sea near Bitetto serve platters of every type of shellfish and fish, sliced raw and drenched in Crudo. This distinctive olive oil also works well over the traditional Orecchiette alla Pugliese, poured over Crudo’s own olives with oregano blossoms, drizzled over sheep’s milk ricotta, or as a brawny finish to a hot slice of pizza.

Gaetano Schiralli's family began producing extra virgin olive oil in 1922 on the hills of Bitetto, 16 kilometers southeast of Bari on the road to Altamura. The small family farm has more than 8,000 olive trees spread over 20 perfectly manicured hectares surrounded by the typical stone walls of Puglia.

Adhering to the ancient tradition of respecting the land and all it has to offer, Gaetano Schiralli's Crudo extra virgin olive oil is made from olives grown, harvested and pressed on site using the continuous cycle production method. This process minimizes oxidation and produces an oil rich in polyphenols, bright green in color with strong yellow undertones. After a few weeks of decantation in stainless-steel tanks, the oil is bottled at the estate.

Region: Bitetto, Puglia

Olive cultivars: 100% Ogliarola

Estate-bottled

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