Produced by the Pandolfi-Elmi family in the stony hills of Cancellara, Italy, this oil is a monoculture of "Moraiolo" olives, hand harvested in late October, when the fruit is still mostly green, making a luscious, herbacious oil high in polyphenols (antioxidants) with a low acidity. Umbrians value it next to mother’s milk! Great served in salads, drizzled over grilled fish and used for a bruschetta.

 

Donna’s film LA RACCOLTA tells the story of the harvesting of this oil.