This oil is made by the agrumato method where the whole fresh rosemary leaves are actually crushed with the olives, which maintains the purity of the flavour and gives a flavour unachievable from simply infusing. Italian rosemary leaves are hand picked then stone-ground under huge granite millstones along with freshly harvested olives.
Ideal for drizzling on meat, especially lamb, salads and potatoes
Corrado Corradini is an olive oil expert who thrives on innovation whilst using traditional olive oil methods, and these flavoured oils are the results of his talents. He mills all the oils for our shop, as well as the seasonal summer and autumn adoption oils, using olives from groves he’s worked with for years, all around Le Marche where he lives. His attention to detail combined with his passion for the Mediterranean culinary tradition have led him to very authentic olive oils, which is why we love him and his oils, and have been for over 10 years.