Crudo Extra Virgin Olive Oil

Use as its name implies (crudo means “raw” in Italian): with 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.

This brilliant extra virgin olive oil has been ascending to the high end of the intensity scale for some years, and the 2017 harvest is no exception, exhibiting a pleasurably bitter, robust profile. This provocative oil flaunts spectacular polyphenol fireworks, delivering a spicy experience—an almost numbing effect, similar to that of Szechuan pepper—while maintaining harmonious balance. 

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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