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Sole Sabino D.O.P Extra Virgin Olive Oil
2016 Harvest

Sole Sabino D.O.P Extra Virgin Olive Oil

Silver Medal, Medium Intensity
Los Angeles International Competition 2017

A delicate to medium intensity oil perfect for puntarelle, collard greens, really, every type of green. A warmness fills the mouth with spiciness comparative to cinnamon or allspice. Bright and alive with appealing complexity.

The hills of Sabina, north of Rome, have been planted with olive trees since Roman times. It is here that Anna Maria Billi and her daughters are keeping regional tradition alive with award-winning olive oils made from the fruit of their own orchard.

In the Sabine Hills, cool Apennine mountain breezes ensure even ripening of Anna Maria’s olives, and when the fruit is blushing between green and purple, it is harvested entirely by hand. Afterwards, crushing at a nearby frantoio (olive mill) transforms the olives into unfiltered oil that is truly reflective of place.

The area of Sabina today carries Denominazione di Origine Protetta (D.O.P.) status, ensuring that regional olive oils meet strict standards of quality and excellence.

The Billi family enjoys cooking with their oil daily at home. Francesca, a graduate of Le Cordon Bleu, loves to serve it simply: with summer salads, pasta sauces, marinades and grilled meats.

Olive varietals: 60% Frantoio, 30% Leccino, and 10% Pendolino olives

Product Sheet

Last Updated: 21 July 2015

Description

A delicate to medium intensity oil perfect for puntarelle, collard greens, really, every type of green. A warmness fills the mouth with spiciness comparative to cinnamon or allspice. Bright and alive with appealing complexity.

The hills of Sabina, north of Rome, have been planted with olive trees since Roman times. It is here that Anna Maria Billi and her daughters are keeping regional tradition alive with award-winning olive oils made from the fruit of their own orchard.

In the Sabine Hills, cool Apennine mountain breezes ensure even ripening of Anna Maria’s olives, and when the fruit is blushing between green and purple, it is harvested entirely by hand. Afterwards, crushing at a nearby frantoio (olive mill) transforms the olives into unfiltered oil that is truly reflective of place.

The area of Sabina today carries Denominazione di Origine Protetta (D.O.P.) status, ensuring that regional olive oils meet strict standards of quality and excellence.

The Billi family enjoys cooking with their oil daily at home. Francesca, a graduate of Le Cordon Bleu, loves to serve it simply: with summer salads, pasta sauces, marinades and grilled meats.

Olive varietals: 60% Frantoio, 30% Leccino, and 10% Pendolino olives

Product Sheet

Last Updated: 21 July 2015

Product Details

Product CodeUnit SizeUnit / CaseCase WeightUPC CodeNotes
44011 500 ml/16.9 fl oz 6 5.2 kg/12 lb 7-93232-44011-8

Serving Suggestions

Serving Suggestions

  • Try it in the typical Roman pasta dish Bucatini all’Amatriciana (spicy tomato sauce with pancetta)
  • Use in complex salads like chopped salad, Greek salad or Nicoise salad
  • Pour it over grilled tomatoes and roasted peppers
  • Mix with chopped rosemary, sage and garlic and rub on lamb chops or chicken before grilling

Wholesale Pricing

Product Details

Product CodeUnit SizeUnit / CaseCase WeightUPC CodeNotes
44011 500 ml/16.9 fl oz 6 5.2 kg/12 lb 7-93232-44011-8