Capezzana produces this oil from olives grown on the hills above the vineyards near Carmignano, outside of Prato. The estate has produced olive oil since 804 A.D. The olives are harvested and crushed in a traditional stone mill. Now instead of the old style press, the estate uses a centrifugal process for extracting the oil in the cold-pressed tradition. The centrifugal process results in an oil that rarely exceeds 0.2% oleic acid, and enhances the flavor and transparency.

Capezzana is a blend of Frantoio, Moraiolo, Pendolino, Leccino, and Santa Caterina olives.

Golden green color, fresh, zingy olive aroma, with a light and smooth texture. Many layers of flavor that linger in a long finish. A near perfect balance of fruity and bitter olive flavors.

Meant to be savored, not saved, use Capezzana on Fettunta--toasted bread rubbed with garlic, drizzled with olive oil and topped with a sprinkle of sea salt. Or pour liberally over farro salad with arugula and Pecorino cheese.

A personal favorite of Mario Batali, noted on page 499 of Molto Italiano.