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Mosto Oro Extra Virgin Olive Oil
Ligurian oil is renowned world-wide as the finest oil for delicate applications. Liguria the narrow coastal region just below France. From the sea, steep mountains climb up to Piedmonte, curving along the coast down to Tuscany. Genoa is the principal city, and Liguria is famous for pesto, which is always made with local Ligurian oil. 
 
Ligurian olive oil is prized for its delicate, fruity, sweet taste, crafted to accompany fresh fish. The best of these oils are made exclusively from Taggiasca olives – only grown in Liguria where they wait until late January to start cultivating olives (October is the more common start in other areas), and they continue all the way to March.  The olives are black and sweet when they are picked and produce the most delicate of oils.
We are fortunate to have found Giuseppi Calvi.  His company has been making olive oil at the same location in Oneglia in eastern Liguria since the early 1920s. Calvi’s "Mosto Oro" is the pride of the family's production.  It is made from 100% Taggiasca olives from the Valle di Oneglia (Oneglia Valley) that are harvested by hand and immediately cold pressed in a traditional mill. The careful attention to quality is evident with the first taste.  
Calvi is located not far from the French boarder on the Italian Riveria.

Item Tasting Notes: Thanks to its golden color and its extremely mild and almondy flavor, the extra virgin olive oil "Mosto Oro" enhances the most refined dishes and is especially recommended for dressing fish.  Perfect for dressing crudo and all delicate fish preparations.

Basiricò Principe di Malumeri Extra Virgin Olive Oil
An extraordinary extra virgin olive oil produced entirely from olives grown on the Basiricò estate in Trapani, Sicily, and it is crushed and bottled in their own frantoio, all under supervision of Peitro Basiricò and his family who take immense pride in their production.  It is completely unfiltered and produced from organic controlled cultivation.
 
This oil is from the late 2019 harvest.  
This oil carries the prestigious designation of D.O.P. Valli Trapanesi, attesting to its authenticity and quality.   The high presence of Cerasuola, an olive varietal found only in the area, gives the oil an intensely fruity, herbaceous and grassy aroma. It has a very slightly bitter and quite piccante to finish. Its intensity is tempered by the  sweeter Nocellara del Belice, and especially the floral character of the rare Biancolilla.  The taste is of spic, tomatoes, almonds and grass

Item Tasting Notes: This oil is delicious for finishing grilled and braised meats, roasted vegetables and  any application requiring an intense taste. It is spectacular on fresh heirloom tomatoes - standing up boldly to the tomatoes' acid.
 

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