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Ceppo Antico Extra Virgin Olive Oil

2016 Harvest

Ceppo Antico Extra Virgin Olive Oil

This restrained and well-rounded olive oil, popular with chefs for its flexible flavor profile, is suited for delicate fish dishes such as sea bass or halibut poached in acqua pazza. It is the perfect emulsifier in aioli, and also serves well as a buttery base to an herbaceous pesto.

Produced the Ligurian way, with a long harvest time (running typically from October through January), this is the only extra virgin olive oil imported by Manicaretti that is made from ripe black olives: Rignoli, Taggiasca and Colombara. The specifics of this regional method are reflected in its Ligurian profile—slightly fruity, ripe and buttery, with mild pungency and a distinct aroma of Taggiasca olive, plus a hint of almond.

The proximity to the Mediterranean on the Ligurian Riviera allows for the local olive varietals to ripen slowly without the risk of frost as in Tuscany. The olives are picked almost 2 months later than most regions, when black, developing a mild sweetness so characteristic of oils from the Riviera on both sides of the Italian and French border.

The Ceppo Antico olives are hand-pick at the black-purple stage, usually in early January. The olive fruit is then crushed into a paste under stone wheels, followed by two centrifugations: separating the solid from the liquids, separating the oil from the water of vegetation. The oil is decanted into stainless steel tanks and filtered prior to bottling.

Region: Albenga, Liguria

Olive cultivars: Rignola, Colombara and Taggiasca

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Last Updated: 31 May 2017

Description

This restrained and well-rounded olive oil, popular with chefs for its flexible flavor profile, is suited for delicate fish dishes such as sea bass or halibut poached in acqua pazza. It is the perfect emulsifier in aioli, and also serves well as a buttery base to an herbaceous pesto.

Produced the Ligurian way, with a long harvest time (running typically from October through January), this is the only extra virgin olive oil imported by Manicaretti that is made from ripe black olives: Rignoli, Taggiasca and Colombara. The specifics of this regional method are reflected in its Ligurian profile—slightly fruity, ripe and buttery, with mild pungency and a distinct aroma of Taggiasca olive, plus a hint of almond.

The proximity to the Mediterranean on the Ligurian Riviera allows for the local olive varietals to ripen slowly without the risk of frost as in Tuscany. The olives are picked almost 2 months later than most regions, when black, developing a mild sweetness so characteristic of oils from the Riviera on both sides of the Italian and French border.

The Ceppo Antico olives are hand-pick at the black-purple stage, usually in early January. The olive fruit is then crushed into a paste under stone wheels, followed by two centrifugations: separating the solid from the liquids, separating the oil from the water of vegetation. The oil is decanted into stainless steel tanks and filtered prior to bottling.

Region: Albenga, Liguria

Olive cultivars: Rignola, Colombara and Taggiasca

Product Details

Product CodeUnit SizeUnit / CaseCase WeightUPC CodeNotes
40712 500 ml/16.9 fl oz 6 6.3 kg/14 lb 7-93232-40712-8

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Product Details

Product CodeUnit SizeUnit / CaseCase WeightUPC CodeNotes
40712 500 ml/16.9 fl oz 6 6.3 kg/14 lb 7-93232-40712-8