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Olio Verde Extra Virgin Olive Oil
2016 Harvest

Olio Verde Extra Virgin Olive Oil

Silver Medal, Delicate Intensity
NY International Competition 2017

Bronze Medal, Medium Intensity
Los Angeles International Competition 2017

Gold Medal, Medium Intensity
NY International Competition 2016

Silver Medal, Medium Intensity
Los Angeles International Competition 2016

Silver Medal, Robust Intensity
LA County Fair Competition 2011, 2012

Gold SOFI Award, EVOO Category
Fancy Food Show 1998

2016 Harvest is now shipping in a new, dark, bottle.

This is a decidedly flexible extra virgin olive oil, for use with any culinary preparation. If Olio Verde is the only extra virgin olive oil you keep in your pantry, all of your food will be delectable. It pairs well with everything, particularly Sicilian dishes such as crudo, platters of shellfish, caponata, and grilled swordfish with capers.

Olio Verde, one of the first monocultivar olive oils in Italy (made with 100% Nocellara del Belice olives), delivers another successful harvest worthy of celebration. Aromas of tomato leaf and grass hit the nose as if walking through a grassy field on a warm summer day, and a round, buttery nuttiness is accented by the long finish of soft white pepper notes. 

Rolando raves: "My staple of so many years, I have used  Olio Verde every which way you can imagine. If there were an olive oil I would take to a desert island for the rest of my life, it would be Gianfranco’s because it is perfect every which way you use it. I particularly love it over grilled vegetables, with its nutty flavor."


From a territory once associated with quantity over quality, Gianfranco Becchina was the first producer to raise the bar. Olio Verde is one of the few oils produced from 100% Nocellara del Belice olives, which is both a table olive as well as an oil-producing olive—commonly known in the United States as the Castelvetrano olive. Round and plump, the olive is traditionally harvested from October well into December. Giving up quantity for quality is a very difficult proposition, but Gianfranco Becchina instead decided to harvest the Nocellara from his perfectly-manicured estate when they are still very green, in September. Thus Olio Verde ("green oil" in Italian) was born. 

The estate now includes a pristine and high-tech frantoio ("olive mill"), as sophisticated as any. An extra feature has recently been added to the production: a sorting table, very similar to those used in wine-making, on which the baskets of olives are emptied. Under the careful eyes of Gianfranco's well-trained staff, unsuitable olives are picked out to leave only the best for making his olive oil. Gianfranco is there overlooking every step of the process and every year, Olio Verde seems to be better than the prior year.

Region: Castelvetrano, Sicily

Olive cultivar: 100% Nocellara del Belice

Estate-bottled

Click to download printable shelf talker!

[Olio Verde tasting notes shelftalker ...

Product Sheet

Last Updated: 09 February 2016

Description

2016 Harvest is now shipping in a new, dark, bottle.

This is a decidedly flexible extra virgin olive oil, for use with any culinary preparation. If Olio Verde is the only extra virgin olive oil you keep in your pantry, all of your food will be delectable. It pairs well with everything, particularly Sicilian dishes such as crudo, platters of shellfish, caponata, and grilled swordfish with capers.

Olio Verde, one of the first monocultivar olive oils in Italy (made with 100% Nocellara del Belice olives), delivers another successful harvest worthy of celebration. Aromas of tomato leaf and grass hit the nose as if walking through a grassy field on a warm summer day, and a round, buttery nuttiness is accented by the long finish of soft white pepper notes. 

Rolando raves: "My staple of so many years, I have used  Olio Verde every which way you can imagine. If there were an olive oil I would take to a desert island for the rest of my life, it would be Gianfranco’s because it is perfect every which way you use it. I particularly love it over grilled vegetables, with its nutty flavor."


From a territory once associated with quantity over quality, Gianfranco Becchina was the first producer to raise the bar. Olio Verde is one of the few oils produced from 100% Nocellara del Belice olives, which is both a table olive as well as an oil-producing olive—commonly known in the United States as the Castelvetrano olive. Round and plump, the olive is traditionally harvested from October well into December. Giving up quantity for quality is a very difficult proposition, but Gianfranco Becchina instead decided to harvest the Nocellara from his perfectly-manicured estate when they are still very green, in September. Thus Olio Verde ("green oil" in Italian) was born. 

The estate now includes a pristine and high-tech frantoio ("olive mill"), as sophisticated as any. An extra feature has recently been added to the production: a sorting table, very similar to those used in wine-making, on which the baskets of olives are emptied. Under the careful eyes of Gianfranco's well-trained staff, unsuitable olives are picked out to leave only the best for making his olive oil. Gianfranco is there overlooking every step of the process and every year, Olio Verde seems to be better than the prior year.

Region: Castelvetrano, Sicily

Olive cultivar: 100% Nocellara del Belice

Estate-bottled

Click to download printable shelf talker!

[Olio Verde tasting notes shelftalker ...

Product Sheet

Last Updated: 09 February 2016

Product Details

Product CodeUnit SizeUnit / CaseCase WeightUPC CodeNotes
42213 500 ml/16.9 fl oz 6 6.3 kg/14 lb 7-93232-42213-8

Serving Suggestions

Serving Suggestions

  • Drizzle over fresh greens, such as arugula, radicchio or other bitter greens.
  • Perfect drizzled on antipasti of any kind such as grilled eggplants
  • Grilled fish and zuppa di pesce ("fish stew") have a new flavor and dimension

Wholesale Pricing

Product Details

Product CodeUnit SizeUnit / CaseCase WeightUPC CodeNotes
42213 500 ml/16.9 fl oz 6 6.3 kg/14 lb 7-93232-42213-8