Manicaretti producers take home 12 awards, including a "Best of Show" award!
The results are in for the 2018 Los Angeles International Extra Virgin Olive Oil Competition (now in its 19th year) and the Manicaretti portfolio won big! A high bar was set in last year's competition when our olive oils earned 11 awards, but this year, our producers took home an...
The festival of lights should be all about the new oil!
Amelia Saltsman, writing for the Los Angeles Times, revives the idea of combining two long-held traditions: the celebration of Hanukkah with the celebration of the new extra virgin olive oil, olio nuovo. Olive oil holds a sanctified place in the stories of the Jewish tradition—Judah and...
Fresh-pressed, new-harvest extra virgin olive oil from Italy
Olio Nuovo is here! This year’s harvest just landed—fresh-picked, cold-pressed and air-freighted straight from the olive estates in Italy. What is Olio Nuovo? Olio Nuovo, each year’s first, newly-pressed olive oil, is the freshest, greenest, liveliest expression of the just-picked olive...
Special menus at Cafe Lago and The Corson Building
Federico Sandri—son of Pojer e Sandri's pioneering founder, Fiorentino Sandri—will be visiting Seattle and teaming with The Corson Building and Cafe Lago to showcase the estate's extraordinary products. Discover Pojer e Sandri Pojer e Sandri, one of the most remarkable wineries of Italy’s...
Chefs applaud the dried pasta from Rustichella d'Abruzzo
Saveur Magazine’s latest issue, "The Pasta Issue", is dedicated to all things Italian pasta. Cover to cover, it's packed with mouthwatering photos and recipes of pasta, from fresh to dried, stuffed to sliced. Author Chris Cohen dives into the world of pasta secca (dried pasta),...
2017 marked another record setting year for the New York International Olive Oil Compeition with 910 extra virgin olive oil submissions from 27 countries. Italian extra virgin olive oil reigned as the top winning country with 124 awards including 6 from the Manicaretti portfolio. The...