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Montagna Sacra

From Puglia, Clemente Montagna is an organic olive oil derived from olive oil trees grown on the unspoiled, rocky landscape encompassing the Gargano National Park. The environment and soil are so conducive to olive oil trees, in fact, that they are known to grow spontaneously, thus the irregular pattern of the trees. This olive oil has outstanding sensory characteristics and enhances wild flavors and aromas. The Clemente family has been producing olive oils in Puglia since 1895. Both great grandfathers worked in the cooking oil trade. Family members have a history as professional tasters, which they have used to great benefit in the evolution of their premium olive oils. Around the Gargano region, the Clemente “Olearia” is well known by olive oil millers and growers for its symbiotic bond with olive oil over four generations.

Falconero Olive Oil, D.O.P.

From the West coast of Sicily comes an extra virgin olive oil whose strong olive flavor and grip – the way it grabs the back of the throat – equals that of any better known Tuscan or Umbrian olive oil, according to me and my taste buds. Many olive oil afficianatos in the States now swear by the Sicilian variety. The island’s mountain climate and volcanic soil produce some of the world’s oldest, finest olive trees. Of all the regional olive oils across Italy, Sicilian may be the most ancient, with a ancestry that dates to the 5th century B.C. In fact, the region produces about 10 percent of all Italian olive oil. The Sicilian variety is an intense green and typically has a strong, grassy fragrance and a spicy taste with accents of herbs. Falconero’s DOP (protected denomination of origin) certification ensures that rigid laws governing production, transportation and bottling are used for the finest quality. Given its origin, this is a fine olive oil for Southern Italian dishes.

Galantino Affiorato Olive Oil

Another fine offering from the Southern Puglia region, which produces about 40 percent of Italy’s olive oil. With four DOPs (Terri de Bari, Dauno, Collina di Brindisi and Terra d-Otranto), the region can boast a level of quality that has long been associated with the Tuscan and Umbrian olives of the north. Our Galentino, says Wine Spectator’s Sam Gugino, has a “silky texture, plus the subtle almond taste characteristic of riper Southern olive oils.” I say it’s heavy and peppery, which makes it ideal for pastas. Gugino adds that in his tasting of 13 olive oils from several southern regions including Puglia, he found many that gave Tuscan olive oils a run for their money, particularly on grilled vegetables, pasta and bruschetta. For some dishes, he thought they were the better choice.

Gemini Olive Oil

Any olive oil aficionado knows that Tuscan olive oil is widely considered the gold standard among Italian varieties. Generally complex, Tuscan olive oils are known for their intense flavor, high grip and peppery/spicy finish. Tuscan olive oils are superb on dark, bitter greens or country bread, foods that let its sophistication shine through. Gemini combines Tuscan olives with the Sicilian variety, for an unusual flavor that more subtle and softer. Sicilian olive oils have come into their own lately, and are in much greater demand than in the past. Produced in a mountain climate, Sicilian olive oils easily rival the best Tuscan varieties for their grip and intense grassiness. Yet, they are rich and full without overwhelming the palate unaccustomed to the robust Tuscan flavor. Remember, Southern and Northern olive oils mainly differ according to their climates. In Tuscany, olives are picked before full ripe because of early frosts. In Sicily, the climate is warmer and the growing season longer, meaning the olives are less brash than their Northern counterparts and more mellow.

IL Bosco Olive Oil

Another premium olive oil from Puglia, Il Bosco comes from Bitonto, at Palombaio, in the heart of DOP production of olives and olive oil. It is derived from two kinds of olives “ogliarola” and “coratine.” The first are smaller and sweeter, producing a mild and delicate olive oil. This is perfect as a salad dressing and goes well with rice, fish and cold dishes. Coratine are bigger olives characterized by a strong flavor. The olive oil made from them is marked by a bitter fragrance perfect for pasta and vegetables such as cabbage, chick-peas, and beans. Il Bosco’s production process is comprised of traditional methods, without the use of machines. Predictably, the olive oil is in limited production. This is a clear, fruity olive oil with a scent of almond and a sweet taste that is well balanced.

Logo di Garda Olive Oil

This olive oil from the Northern climes of Lake Garda, which is nestled between in Lombardia near the Veneto, is sweet and delicate with a light aftertaste of almonds. Not far south of Switzerland, Lake Garda has a microclimate the allows for a unique flavor; it’s olive oil is among the lightest of all Italian varieties, making it ideal as a dressing since it does not mask the taste of the food. The scent is lightly fruity. Our Lago di Garda partners well with fish, raw vegetables and delicate asparagus. It also is suitable for the preparation of sauces and sweets. To me, this is an olive oil that captures the delicate beauty of the stunning landscape that comprises the Lake Garda region.

Madreperla Abruzzo Olive Oil, D.O.P.

Olives have always been grown in Abruzzo, yet, historically, they took a back seat to sheep and grains in the lives of those who lived there. Today, some of Italy’s best olive oil comes from the heart of the region and are certified by the DOP of Aprutino Pescarese and Colline Teatine. This designation assures you that our Madreperla DOP is authentically produced in Abbruzzo from olives grown in local provinces. From the hills of Teatini, this olive oil has a grassy, light flavor. If you are accustomed to sophisticated Tuscan olive oil, and want a change from its spicy/peppery complexity, this is the olive oil for you! P Madreperla,,,abrussi, from hills Teatini, DOP, grassy and nice and light erfect for peppery and pungent Abrruzzi mountain food, yet simple enough to compliment seafood from the nearby Adriatic and the fresh water streams that abound in this beautiful region.

My Brother's Oil

I’ll begin by saying that I’m biased. He’s my brother, after all! But that said, even my brother’s olive oil would not be sold at Isola if did not meet our high standards for quality and flavor. There is more olive oil produced in our Southern Italian home province of Puglia than in any other region, and admittedly not all of it is top-notch. Peppino’s olive oil is. Aficianatos often say that fine Apulian oil has a balanced flavor that makes it a good all purpose oil. It lacks the firm sharpness of many Tuscan olive oils, yet is sweeter and fuller than olive oils from the North as the result of the warmer climate and longer growing season in Italy’s South. Peppino’s olive oil is peppery and heavy. My brother takes all the safeguards that any top vintner would in assuring premium quality and, of course, he takes great pride in having his olive oil available to the increasingly sophisticated American palate. As he would say “this olive oil is liquid gold.”

Pietro Coricelli Olive Oil, D.O.P

If you are an American with appreciation for fine Italian olive oil, I know what you are thinking. Yes, olive oil from Umbria, which borders Tuscany on the east and south, is some of the best olive oil in all of Italy – and the world. Umbrian olive oils, produced in a climate that’s a bit warmer than that in Tuscany, are known as riper and milder than Tuscan counterparts, with a smoothness that makes them perfect for drizzling on bean and vegetable soups and dishes that don’t have quite the body of more hearty Tuscan fare. Coricelli DOP has a nice, fruity flavor derived from the most highly-prized olives growing in picture-postcard hills around Spoleto. It’s perfect for enhancing country-style recipes. The DOP certification means that you receive only the best that Coricelli has to offer!

Santa Prisca Olive Oil

It’s hard to go wrong with Umbrian olive oil and Santa Presca is no exception to that rule. This olive oil is excellent on greens for its peppery flavor and slight bitterness.

Soledoro

This fine, unfiltered olive oil from the mountains of the Central Abruzzo region is produced from “oil trees” cultivated in a national park. The sleek, rustic glass bottle and stopper top are a reflection of the Italian countryside from which it is produced. In your kitchen window, this bottle will transform the space into your cucina! For the olive oil aficianado in your circle, this is a gift that keeps on giving! Often referred to as the green region of Europe for its abundance of pristine national parks, Abruzzo is primarily agricultural and one of the least populated regions in Italy. This transitional region in the middle of the Italian peninsula, known for hot, spicy cuisine as well as seafood, boasts olive oils that are also somewhere in between; not as spicy as premium Tuscan olive oils yet more complex than the country olive oils of the South. This means it can stand up to the strong flavors of a traditional mountain dish such as agnello all’arrabbiata (angry lamb), while not masking the delicate flavor of a fresh water mountain trout. Both are regional favorites – and so is this olive oil.

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