From the valley of Les Baux de Provence, a variety of olives are hand picked and immediately first cold pressed. It’s low acidity and unfiltered characteristic gives it a golden green colour and a pleasantly fresh taste with hints of almond and artichoke. Castelas has been awarded the GOLD MEDAL at the Concours General Agricole (2006, 2005, 2004, 2003, 2002 and 2000) and has been awarded the prize for “Most Outstanding Oil” at the New York fancy Food Show in 2008.

This wonderful oil from Sardinia is available in a delicate version, which is light and mild, and a fruity version, which is slightly stronger with a peppery touch in the finish.

Tasting of freshly mown meadow hay – herbal and intensely grassy. Ravida blends three local olive varieties picked from their three hundred year old trees for distinctive color and fragrance. Winner of the GOLD MEDAL at the SIAL Montreal Olive d’Or competition in 2006.

These black or white truffles used in infusing these oils are unearthed and only the most aromatic of them are steeped in the oil for 24 hours. The result is a pungent woodsy perfume of truffles with the best underlying extra virgin olive oil.

In keeping with the Rustichella d’Abruzzo quality and reputation, this olive oil from Abruzzo is mild and fruity.