800 799 9830

Olio Verde Extra Virgin Olive Oil

2017 Harvest

Olio Verde Extra Virgin Olive Oil

Gold Medal, Medium Intensity
NY International Competition 2018

Silver Medal, Delicate Intensity
NY International Competition 2017

Bronze Medal, Medium Intensity
LA International Competition 2017

Gold Medal, Medium Intensity
NY International Competition 2016

Silver Medal, Medium Intensity
LA International Competition 2016

Silver Medal, Robust Intensity
LA County Fair Competition 2011, 2012

Gold SOFI Award, EVOO Category
Fancy Food Show 1998

Use Olio Verde, our most versatile olive oil, in a range of dishes—on green vegetables, on grilled steak, on everything!

This year’s Olio Verde bursts with the taste of ripe tomatoes, and hints of artichoke and apple. A medium-intensity olive oil, it has a round, silky mouthfeel punctuated by a touch of white pepper that amuses the palate, lingering flirtatiously. We are continually astonished by the complexity offered by the single Nocellara del Belice olive, and credit the pristine frantoio with delivering this unrivaled balance of flavors. For us, it’s absolute perfection!

From a territory which was associated with quantity over quality, Gianfranco Becchina was the first producer to raise the bar as far as quality is concerned. Olio Verde is one of the few oils produced from 100% Nocellara del Belice olives, which is both a table olive as well as an oil producing olive, commonly known in the United States as the Castelvetrano olive. Round and plump, the olive is traditionally harvested from October well into December.

Gianfranco Becchina instead decided to harvest the Nocellara from his perfectly-manicured estate when they are still very green, in September, and Olio Verde ("green oil" in Italian) was born. Giving up quantity for quality is a very difficult proposition.The estate now includes one of the most pristine, high-tech frantoio ("olive mill"). An extra feature has been recently added to the production: a sorting table, very similar to those utilized in wine-making where the baskets of olives are emptied and the careful eyes of his well-trained staff, pick-out the unsuitable olives for making his oil. Gianfranco is there overlooking every step of the process and every year, Olio Verde seems to be better than the prior year.

Rolando raves: “My desert island olive oil. Each year, Olio Verde astounds—it just gets better and better. Use it from A-Z, for cooking and on raw dishes. Use it anywhere and everywhere with anything and everything!”

Region: Castelvetrano, Sicily
Olive Cultivar: 100% Nocellara del Belice
Estate-bottled

CLICK TO DOWNLOAD PRINTABLE SHELF TALKER

Click to Download Product Sellsheet

Last Updated: 01 May 2018

Description

Use Olio Verde, our most versatile olive oil, in a range of dishes—on green vegetables, on grilled steak, on everything!

This year’s Olio Verde bursts with the taste of ripe tomatoes, and hints of artichoke and apple. A medium-intensity olive oil, it has a round, silky mouthfeel punctuated by a touch of white pepper that amuses the palate, lingering flirtatiously. We are continually astonished by the complexity offered by the single Nocellara del Belice olive, and credit the pristine frantoio with delivering this unrivaled balance of flavors. For us, it’s absolute perfection!

From a territory which was associated with quantity over quality, Gianfranco Becchina was the first producer to raise the bar as far as quality is concerned. Olio Verde is one of the few oils produced from 100% Nocellara del Belice olives, which is both a table olive as well as an oil producing olive, commonly known in the United States as the Castelvetrano olive. Round and plump, the olive is traditionally harvested from October well into December.

Gianfranco Becchina instead decided to harvest the Nocellara from his perfectly-manicured estate when they are still very green, in September, and Olio Verde ("green oil" in Italian) was born. Giving up quantity for quality is a very difficult proposition.The estate now includes one of the most pristine, high-tech frantoio ("olive mill"). An extra feature has been recently added to the production: a sorting table, very similar to those utilized in wine-making where the baskets of olives are emptied and the careful eyes of his well-trained staff, pick-out the unsuitable olives for making his oil. Gianfranco is there overlooking every step of the process and every year, Olio Verde seems to be better than the prior year.

Rolando raves: “My desert island olive oil. Each year, Olio Verde astounds—it just gets better and better. Use it from A-Z, for cooking and on raw dishes. Use it anywhere and everywhere with anything and everything!”

Region: Castelvetrano, Sicily
Olive Cultivar: 100% Nocellara del Belice
Estate-bottled

Product Details

Product CodeUnit SizeUnit / CaseCase WeightUPC CodeNotes
42213 500 ml/16.9 fl oz 6 6.3 kg/14 lb 7-93232-42213-8

Serving Suggestions

Serving Suggestions

  • Drizzle over fresh greens, such as arugula, radicchio or other bitter greens.
  • Perfect drizzled on antipasti of any kind such as grilled eggplants
  • Grilled fish and zuppa di pesce ("fish stew") have a new flavor and dimension

Wholesale Pricing