If you've read Tom Mueller's Extravirginity: The Sublime and Scandalous World of Olive Oil, then you know about the remarkable efforts of the DeCarlo family in Puglia. Their family's mill dates back to the 1600s, and extra virgin olive oil production is an art fostered by artisans. Fresh from Puglia, this is the noted oil from the book, Extravirginity. This great oil produced from the family's groves is a blend of Ogliarola Barese (70%) and Coratina (30%). These olives are known to be rich and fruity and they produced excellent oil. Many of the Ogliarola Barese in the region are ancient and non-irrigated, yielding strong characteristics-- truly a masterful blend. The DeCarlo family harvests by hand selecting only the best fruit. The olives are processed through a continuous cycle mill and filtered through cotton. DeCarlo possesses elements of almond in the flavor, lightly apple in the aroma, and slightly peppery in the finish. We recommend this extra virgin olive oil with grilled meats, bruschetta, and salads.
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