Did you know?

There are at least fifty different varieties of olives, each with its own distinct characteristics, hence the myriad of tastes in olive oil. Five kilos of olives are needed to obtain one liter of extra virgin olive oil.

Extra virgin olive oil is the premium grade of olive oil that comes from the finest olives, needing no purification. It usually comes from a single estate. Preserve your olive oil away from the light and the heat as they alter the quality. If the bottle has never been opened, you can keep the olive oil for at least two years. Olive oil does not age like fine wine, it is best to consume them by the 'sell by' date. Otherwise use it in the next four to six months to enjoy its delicateness and to avoid rancidity.

Don't cook with extra virgin olive oil but use them raw on bread, as a flavouring or as a dressing with a little bit of lemon juice.

If you would like to order some food items that are selling in Terroirs boutique and that are not mentioned on this list, please contact us at info@terroirs.ie.

Fratelli Battaglia "Al Colle Di Buchignano"

Ten years ago 2 American brothers spent their father's inheritance and acquired an abandoned olive grove with 2 small shacks and 450 olive trees, up the hills 8kms from the coast in Tuscany. Now they have more than 1,200 trees and a few donkeys to cut the grass! Olives are hand-picked, washed and cold pressed within 24hrs. This blissful oil is yellow gold with hints of green. Mild fruitiness with hints of artichoke. Not filtered. First rate, delicious, we've never had better!

50cl bottle

€15.00

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Alziari, Extra Virgin Olive Oil from Nice

The oil mill in fashionable Nice on the French Riviera has been in the Alziari family since 1878. The best French Extra Virgin Olive Oil made from tiny Caillette olives, but highly concentrated in flavour. This olive oil is the result of a rigorous selection from the variety of Alziari's oldest trees. This olive oil holds all the attention of their oenologist. It is a sweet and fruity olive oil. A first class liquid gold! Drizzle over casseroles, potatoes, toss with vegetables, over salads and with grilled fish.

1Litre tin

€24.50

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Ravida, Extra Virgin Olive Oil, Sicily

The best Sicilian Extra Virgin Olive oil. Made since the 1700's, but publicly available for less than a decade, Sr. Ravidà's oil has been racking up prize after prize in Italy. From olives grown on the Southern coast of Sicily near the Greek temple of Selinunte. The oil is blended from three Sicilian olive varieties: Nocellara, a slightly fruity eating olive; Cerasuola, tasty and full-bodied and light-green; and Biancolilla, for distinctive color and fragrance. Olives are grown naturally without fertilizers or pesticides. The average production per tree is 3L. The olives are pressed within 8 hours from picking by continuous centrifugation and by cold extraction. It is unfiltered. A golden green colour with an intense and fruity aroma. Flavours of fresh olives, green grass, tomato and almond. We love the slightly peppery taste on the palate with a hint of bitterness and freshly mown meadow hay. "Wonderful...superb example of oil made to the highest standard ". (Anne Dolamore - A buyer's guide to olive oil, UK) "The ultimate oil". (Annie Bell ­ Vogue, UK) Ravida has won: GOUTTE D'OR - the First Prize, Medium Fruity - at the OLIVE D'OR Competition at the SIAL Montreal 2007 SILVER 'Orciolo' in the Medium Fruity selection at the 16th edition of the ENOHOBBY in Pesaro, Italy

500ml	€21.50	1 2 3 4 5 6 7 8 9 10 11 12
750ml	€32.50	1 2 3 4 5 6 7 8 9 10 11 12

Ornellaia Extra Virgine Olive Oil Harvest 2007 Italy - OUT OF STOCK

Ornellaia's extra virgin oil is obtained by pressing the olives from about 2000 trees, many of them over 100 years old, that grow upon the grounds of the Estate. In our olive groves we have the standard Tuscan olive cultivars, such as Frantoio, Moraiolo and Leccino, and also some more local cultivars, including Gremignolo di Bolgheri and Ornellaia, whose name derives from the old farm the Estate developed around. The olives were harvested in October, hand-picked to preserve the integrity of the fruit and thus its freshness. Each day the olives were taken directly to the press, and pressed within six hours of being picked to prevent the onset of oxidation, and thus obtain a low acidity oil. The freshly pressed oil, with its marvelous fruity aromas and rich antioxidant properties, is filtered and then stored in temperature-controlled steel tanks to preserve its organoleptic properties. The oil is an intense transparent golden yellow with slight green reflections. The bouquet is elegant and complex, with delicate dried fruit aromas. On the palate the bitter olive and peppery flavors are harmonious and well balanced, and there are delightful cardoon and artichoke overtones. It is excellent drizzled over raw fish antipasti, creamy vegetable soups, tomatoless pasta sauces with shellfish, steamed crustaceans, fried vegetables, noble steamed fish, and roasted white meats.

50cl bottle

€19.50

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Frescobadi Laudemio, Extra Virgin Olive Oil

The aristocratic Frescobaldi family can trace its history back to the twelth century in Tuscany. Frescobaldi Laudemio is an estate-produced oil from the hills of Chianti Ruffina. All producers of Laudemios must adhere to strict guidelines established by the Laudemio consortium. There are several harvesting and production requirements neccesary to be labeled as such. Location of the groves, the type of Tuscan Variety, the actual growing of the trees, and the time of harvest,(before December 15th) are all requirements that make an oil Laudemio. This Laudemio is from the Frantoio, Moraiolo, and Leccino varieties. It is clear and intensly green which is typical of fresh olives, It is fruity and savoury, clean, well rounded and spicy. One of our best oils. Frescobaldi Laudemio is consistently rated "Exceptional".

50cl bottle boxed

€31.50

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Colonna Extra Virgin Olive Oil, Italy

The Colonna Estate is located in Molise, Central Italy, near the Adriatic fishing village of Termoli. The estate includes 70 hectares of olive groves and is owned by Marina, daughter of Prince Francesco Colonna. Marina's father was a very keen agronomist and planted many varieties of olives on the farm. Marina has carried on the tradition and is being advised by Italy's foremost oil expert, Professor Fontenazza. The harvest takes place early in the season before the olives are fully ripe, using pneumatic combs or vibrating equipment to shorten picking times. The olives travel only as far as the farm’s own mill where the oil is extracted within 12 hours of harvest by the continuous cooling cycle. The care of the olives in harvesting and the quick, low temperature extraction ensure an oil of exceptional quality and low acidity. By expertly blending different varieties of olives that are separately harvested, milled and cold pressed, the oil’s consistent quality is maintained. The result is a well-balanced oil of extraordinary purity, golden yellow to light green in colour with flavours of sweet tomatoes, wet grass, green leaves, freshly grated apples. Any slight cloudiness or sediment in the oil is a welcome sign of its natural, unfiltered state.

75cl amphora

€28.50

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