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Tenuta di Capezzana Extra Virgin Olive Oil
2016 Harvest

Tenuta di Capezzana Extra Virgin Olive Oil

Gold Medal, Organic Medium Intensity
NY International Competition 2016

Silver Medal, Medium Intensity
LA County Fair Competition 2011

Gold SOFI Award, EVOO Category
Fancy Food Show, 1999

This elegant extra virgin olive oil elevates a range of dishes, from mashed potatoes to T-bone and sliced rib-eye steaks, to minestrone and ribollita. It pairs beautifully with any preparation of greens, hot or cold, such as kale salad or steamed spinach or chard.

The aroma is of fresh-cut grass and fresh olives. A buttery, mild, fruity beginning fills the mouth with the delicate flavors of ripe apple and artichoke, and a delightful spicy note arrives on the finish.

At Tenuta di Capezzana the olives have always been picked when they are still green. The higher altitude of the Carmignano hills, which overlook the valley stretching from Pistoia to Florence, grants the oil its classic Tuscan flavor profile—intense olive fruit with a peppery finish.

The Contini Bonacossi family has always employed the latest techniques in their prestigious wine and olive oil making. Olives are crushed within 12–24 hours of picking, which reduces the risk of oxidation due to olive fermentation, and extracted using a state-of-the-art continuous cycle press (a technique that eliminated the traditional pressing of the pulp with nets).

Bottling is still done entirely by hand, four bottles at a time. Capezzana's incredible oil rarely exceeds 0.2% oleic acid, which gives the oil great longevity.

Region: Carmignano, Tuscany

Olive cultivars: Moraiolo, Frantoio, Pendolino and Leccino

Estate-Bottled

Use this olive oil as Countess Lisa Contini Bonacossi did: in everything.
The late matriarch of the Contini Bonacossi family was hailed as "Italy's best home cook" by Marcella Hazan in her book Essentials of Classic Italian Cooking. 

The secret to Lisa's success was not only in her multi-course menus of simple, seasonal dishes, but also in her abundant use of Capezzana olive oil (make her delicious Torta di Capezzana, which you can also serve for breakfast). Today, her daughter Beatrice carries the torch, and sharing a meal at Capezzana is still one of Italy's greatest pleasures.

 

Click to download printable shelf talker!

shelf talker capezzana 2016 harvest

Product Sheet

Last Updated: 26 January 2016

Description

This elegant extra virgin olive oil elevates a range of dishes, from mashed potatoes to T-bone and sliced rib-eye steaks, to minestrone and ribollita. It pairs beautifully with any preparation of greens, hot or cold, such as kale salad or steamed spinach or chard.

The aroma is of fresh-cut grass and fresh olives. A buttery, mild, fruity beginning fills the mouth with the delicate flavors of ripe apple and artichoke, and a delightful spicy note arrives on the finish.

At Tenuta di Capezzana the olives have always been picked when they are still green. The higher altitude of the Carmignano hills, which overlook the valley stretching from Pistoia to Florence, grants the oil its classic Tuscan flavor profile—intense olive fruit with a peppery finish.

The Contini Bonacossi family has always employed the latest techniques in their prestigious wine and olive oil making. Olives are crushed within 12–24 hours of picking, which reduces the risk of oxidation due to olive fermentation, and extracted using a state-of-the-art continuous cycle press (a technique that eliminated the traditional pressing of the pulp with nets).

Bottling is still done entirely by hand, four bottles at a time. Capezzana's incredible oil rarely exceeds 0.2% oleic acid, which gives the oil great longevity.

Region: Carmignano, Tuscany

Olive cultivars: Moraiolo, Frantoio, Pendolino and Leccino

Estate-Bottled

Use this olive oil as Countess Lisa Contini Bonacossi did: in everything.
The late matriarch of the Contini Bonacossi family was hailed as "Italy's best home cook" by Marcella Hazan in her book Essentials of Classic Italian Cooking. 

The secret to Lisa's success was not only in her multi-course menus of simple, seasonal dishes, but also in her abundant use of Capezzana olive oil (make her delicious Torta di Capezzana, which you can also serve for breakfast). Today, her daughter Beatrice carries the torch, and sharing a meal at Capezzana is still one of Italy's greatest pleasures.

 

Click to download printable shelf talker!

shelf talker capezzana 2016 harvest

Product Sheet

Last Updated: 26 January 2016

Product Details

Product CodeUnit SizeUnit / CaseCase WeightUPC CodeNotes
40423 500 ml/16.9 fl oz 6 6.3 kg/14 lb 7-93232-40423-3

Serving Suggestions

Serving Suggestions

  • Pour copious amounts on vegetables and grilled vegetable platters.
  • Drizzle over Acqua Cotta, Panzanella or Minestra di Pane with generous pours of oil.
  • Drizzle over sliced roasted pork, grilled beef and game meats

Wholesale Pricing

Product Details

Product CodeUnit SizeUnit / CaseCase WeightUPC CodeNotes
40423 500 ml/16.9 fl oz 6 6.3 kg/14 lb 7-93232-40423-3