Gaetano Schiralli’s family began producing extra-virgin olive oil in 1922 on the hills of Bitetto, to the southeast of Bari, on the road to Altamura. The small family farm has more than 8,000 olive trees spread over 20 hectares. Crudo’s robust olive oil is made 100% from “Ogliarola” olives that have been grown, harvested and pressed on their estate in Puglia. Exhibiting flavours of artichoke heart and fresh olives, yielding to hints of other fruits of the fields before finishing off with a hit of pepper. From seafood, to pasta and even steamed vegetables, this olive oil is ideal as a finishing oil to enhance the flavour of any dish.
Profile: Deliciously green with yellow undertones. Aromas of almonds and artichokes. Succulent, yet very powerful.
- Gold Medal (Delicate Intensity) at the New York International Competition 2013
- The Best 200 Olive Oils, at Der Feinschmecker Oil Award 2013
- Gold Medal (Medium Intensity) at the Los Angeles County Fair Competition 2012
- Silver Medal (Medium Intensity) at the Los Angeles County Fair Competition 2011
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