Extra Virgin Olive Oil

On the nose, this Mallorcan olive oil bursts with aromatic notes of lemon peel and freshly cut grass, mingling with the sweet-green scent of ramallet tomatoes and tender artichokes. Subtle hints of green banana and crisp apple bring a fruit-driven brightness, while fresh almonds and pistachios add a soft, nutty roundness. On the palate, it is silky and full, wrapping the tongue in a delicate balance of garden-fresh vegetables and orchard fruit. A whisper of spice enlivens the flavors, while the absence of dominant bitterness lets the oil’s gentle richness shine. There’s a rustic echo of warm, country-style bread—an impression of cereal grains that adds warmth and depth to the finish.

This exquisite olive oil elevates every dish with effortless grace. Drizzle it over a delicate tumbet of roasted vegetables or the island’s famed pa amb oli—rustic bread kissed by oil and ripe tomatoes. It lends brightness to simply grilled fish and a silky richness to fresh salads or creamy cheeses. Whether finishing a platter of sobrassada flatbreads or brightening a classic heirloom tomato salad, this oil is a versatile treasure for any discerning table.

The growers behind the Olissea are farmers before they are wine or olive oil makers, and it shows in the charming rusticity of this particular oil. The nose is reminiscent of a classic romesco with sweet nutty notes mingling with peppery and dried herb elements. Once the oil hits the palate, the real fun begins. Intense elements of pine needle, fresh cut grass, and freshly-cracked pepper lead the way to a strong, lingering finish.

This is an oil designed to plus-up just about anything that comes out of the kitchen. From coating a Bistecca alla Fiorentina to adding the final grace note to a Provençal Bouillabaisse, the Olissea is a secret weapon for any home chef, and should be deployed liberally (and often). For easier fare, try drizzling on a simply-grilled plate of seasonal vegetables, or on a number of Mediterranean dips from hummus to baba ghanouj.

An olive oil that trades fire for fruit, the delicato moves between notes of green banana, fresh-picked tomato, and artichoke on the nose, along with vintage Puglian notes of seabreeze, before moving to a palate of deep nuance and charm with soft butteriness, a light pepporicini heat, and the same green banana in the finish.

Aim to use this 100% Peranzana olive oil in more neutral applications so that its delicacy can really shine. Drizzle over a caprese salad, fold into a summer-ripe sauce vierge, combine with excellent vinegar for a transcendent salad dressing for butter lettuce, or finally, enjoy over top of fior di latte gelato with a dusting of fennel pollen for an epic savory-sweet dessert.