Ceraudo Olio Extra Vergine di Olivia BIO

Unique for the Netherlands - the exclusive wonderful olive oil from Ceraudo. The oil from Ceraudo's Michelin-starred restaurant Dattilo.

The Albanian Roberto Ceraudo owns about 60 hectares of land in the municipality of Strongoli Marina near Crotone, 20 of which are planted with all kinds of grape varieties. Ceraudo works organically and, in collaboration with oenologist Fabrizio Ciuffoli, makes modern stylized wines with an excellent reputation, including mantonica, pecorello, greco bianco and chardonnay, in addition to magliocco, gaglioppo, greco nero and some cabernet sauvignon. Roberto Cerauda is assisted by his children, of whom Giuseppe takes care of the production of the wines, Susy takes care of the administration and sales and Caterina (although an oenologist graduate) manages their Michelin-starred restaurant Dattilo.

The Ceraudo olive oil is born in Calabria comes from trees rooted in a soil hard and of medium texture with 5% gravel, full of potassium, 60 meters above sea level, facing south. Ceraudo's award-winning olive oil is obtained from organic farming, it has a fruity taste, slightly bitter, spicy with a touch of almond and rosemary.

Fun fact: In the early 1980s, Roberto started working with the Experimental Institute for Olive Cultivation and after eight years of research, analysis and we were able to identify the best time for the olive harvest. There is always a period of the year when the plant manifests its best organoleptic properties and that is a very precise time when one has to anticipate the harvest in order to avoid certain pests often at the cost of reduced performance in terms of quantity, but quality and so you get the best Oil in Calabria, with excellent organoleptic properties and low acidity. This requires continuous work in the olive grove with trees that are sometimes hundreds of years old and therefore incomparable with the industrial supermarket olive oil.