If you could take an Italian olive grove and squeeze it into a tin, the result would be Nudo olive oil.
Excellent for drizzling, dipping and roasting.
is an olive oil evangelist, and tireless experimenter. There aren't many olive press barons who would be willing to experiment with making things like thyme or even chocolate olive oil, but Corrado thrives on innovation. He is also a workaholic, and has been known to notch up as many as three days without sleep during the height of the harvest season.
Our oil is all extra virgin and cold pressed (to maximise quality, taste and health-giving properties) and the olives are pressed within hours of being picked. Simple rules to produce a flavour that’s as fresh as a daisy. All the best olive oil is ‘extra virgin’ and ‘first cold press’. There is sometimes confusion about this terminology. ‘Extra virgin’ means the oil has the lowest possible acidity (less than 0.8%) and the highest proportion of polyphenols which are the anti-oxidants so beneficial to health. It is the highest grade oil with the best flavour. ‘First cold press’ refers to the way the olives are treated at the mill; in first cold press, this means using no heat (which extracts more oil of a lower quality) and using only the oil from the first press. Many olive oil producers will re-press the olive paste from the first press to make a lower grade oil. Nudo never does this.