Tenuta Sabbia Olive Oil: Named "sand," this Italian olive oil is crafted using olives that are grown near the coast in Teramo. It has bitter notes accompanied by a slight spiciness making Tenuta Sant'Ilario Sabbia Extra Virgin Olive Oil a perfect choice for pairing with lamb, sheep's milk cheese, truffles, and mushrooms. 

The olive varietals pressed to create this olive oil include: 40% Leccino, 30% Frantoio, 20% Cucco, 10% Pendolino

Olio Verde by Gianfranco Becchina: This oil from Sicily, Italy, has extraordinary depth of flavor. Best way to enjoy it? How about over a thick slice of toasted, crusty DLM Signature Round. Its simple name, “green oil,” belies one of the most complex and flavorful oils we’ve ever tasted, one that will add tons of flavor to any dish you drizzle it on. Turn upside down a couple of times before using to mix in the unfiltered sediment. Also give it a try drizzled in a bowl of soup, on grilled steak, or just toss with fresh greens, a little sea salt, and a squeeze of fresh lemon.

Villa Manodori Extra Virgin Olive Oil was created to compliment all the Villa Manodori Balsamic condiments. It’s spicy, green tomato flavor derives from handpicked olives that are cold pressed. Villa Manodori Extra Virgin Olive Oil is used extensively by Massimo Bottura from the preparation to the finishing of plates at Osteria Francescana.  From the heart of Emilio Romagna, Massimo Bottura’s restaurant boasts 3 Michelin stars and we think his Olive Oil does too.  Check him out on Stanley Tucci’s Searching for Italy and in LA at the Gucci Reestaurant.

 Meraviglioso!