check back often. We are adding new products.
The first time I dipped my bread and tasted Terroni olive oil I coughed. A tickle burned the back of my throat; the barista explained that compounds in the oil caused the tingle; and "that" he said, "was a good thing".
And he's right! According to molecular gastronomists TRPA1 receptors in the throat react to levels of oleocanthal compounds in the oil (a serious anti-inflammatory)!
ANYWAY! I digress:
The olives used are 90% coretina olives (the burn) which is cut with 10% barese olives (buttery and smooth) to take the tickle down a notch.
For those who love a strong taste of olive in their oil, this is the one. Fantastic in savouries, with breads such as focaccia, roasted vegetables and drizzled on pasta and pizzas.
For a smoother more light salad oil we recommend the gentle .08% acidity Taris Olive Oil