Formaggio Kitchen Olive Oil Club

Montenidoli Extra Virgin Olive Oil

Montenidoli, located in Tuscany in Italy, is a large estate of roughly 200 hectares on a mountainside overlooking the picturesque hill town of San Gimignano. Elisabetta Fagiuoli, the lively owner, has played a pivotal role in Tuscan winemaking over the last 50 years. In fact, 2020 marked her 50th vintage produced! Elisabetta Fagiuoli and her late husband Sergio Muratori first arrived at the overgrown abandoned property in 1965. They began their work by restoring the olive groves and vineyards and were able to produce their first vintage in 1971.

While known more for their wines than olive oil, olives have been grown at Montenidoli since Etruscan times. Everything grown at the estate is grown organically, including the olives, which are of the Moraiolo and Correggiolo varieties. The former provides body to the oil, and the latter provides the aroma. Beginning in November of each year, the olives are harvested by hand. The resulting oil that emerges from the press is an opaque bright green with a powerful vegetal aroma and an acidity less than 0.20% (which is far below the 0.80% maximum allowed acidity for extra virigin olive oils). This is a strongly flavored Tuscan oil with pronounced artichoke notes. 

Jean Marie Cornille AOP Vallée des Baux de Provence Olives Maturées

Moulin (Mill) Jean Marie Cornille has been producing olive oil since the 17th century in Provence, France. The mill operates at full capacity from October to mid-December, fueled by olives brought in from local grower-cooperatives. The five varieties of olives that they work with are: Salonenque, Grossane, Béruguette or Aglandau, Verdale, and Picholine.

The AOP Vallée des Baux de Provence Olives Maturées olive oil is a very unique and distinctive olive oil made using the old-fashioned Provençal fruité noir, or "black fruity" method. Instead of picking olives green and pressing immediately, the olives are harvested late, when they have ripened to near-black, and they are left to ferment a bit. Thus, you won't find any of the grassy, bitter notes that are normally present in olive oil. Instead, this deeply rich oil has buttery and fruity black olive notes. You may notice this oil is not rated as "extra virgin." This is because the method of processing used results in an oil rated techncially as "virgin." While oftentimes that can be an indication of lesser quality, in this case, it's simply a result of the particular way the oil is made.

Cortijo de Gobantes Organic Extra Virgin Olive Oil

This 100% organic Spanish olive oil hails from Osuna, Seville. Peppery and bright with a silky mouth feel, it's a fantastic choice for everyday dipping and finishing. We import it from the makers at Coreysa, who also make another customer and staff favorite, extra virgin olive oil Espuny./p>

Mirira Organic Extra Virgin Olive Oil

“Mitira” means “mother” in the local dialect spoken on the island of Lesvos in Greece. The Karali family olive grove and estate are located on a small hill overlooking the Mytilene port. Taking advantage of the soil’s rich limestone substrate, their olive trees grow amphitheatrically on man-made stone terraces.Mitira honors the long-standing tradition of Lesvos’ olive oil production, as a tribute to their family, who has kept their olive grove alive for more than 100 years.

This organic extra virgin olive oil is made from a mixture of two indigenous varieties of olives from the island of Lesvos: Adramytiani and Kolobi. The resulting oil has a unique golden color and an aromatic, yet soft, herbaceous flavor and low acidity. 

Wednesday, July 9th, 2025