Comments about Laudemio Frescobaldi Extra Virgin Olive Oil:

On a whim in Amalfi in 2009, I decided I wanted to bring home a bottle of olive oil, direct from Italy. I was told that the Laudemio Frescobaldi was the very best that Italy had to offer. It absolutely is.

Besides coming from 5th century olive groves, tended to by 30 generations of the Frescobaldi family, the "Laudemio" label refers to the best of the harvest. Only a select few of Italy's olive oil producers meet this top standard of quality.

Amazingly, throughout my stay in Italy, the durable packaging remained intact -- even in my checked baggage on an international flight! Unsure if I could get this oil in the U.S., I used it sparingly. Stored in its original box, it still tastes fresh almost two years later. The box is purposefully designed to protect the oil from light.

While one can use it in cooking, or over pasta, those applications do not do it justice. Although the taste is not easily overpowered, the complex flavors are best enjoyed on their own merit, rather than as a mere ingredient in another dish. However, the Frescobaldi does compliment lighter fare, such as drizzled over a spinach salad, and of course, is perfect for dipping your favorite breads -- no additional seasoning required.

Present it with appetizers when entertaining; your guests will find the exquisite taste both remarkable and memorable. I am thrilled to find my favorite olive oil at Dean & Deluca, and no matter the additional cost of buying it in the United States, I look forward to purchasing it to share with friends and family over the holidays. I plan to always have a bottle in my kitchen!

Comments about Laudemio Frescobaldi Extra Virgin Olive Oil:

I am a visiting Canadian and plan on purchasing this as well as several other items on my way home.This would be a fabulous gift for an appreciative gourmet![...]

Comments about Laudemio Frescobaldi Extra Virgin Olive Oil:

This is a nicely flavored oil with quite a distinct character. It really sings with lime and pepper notes and fills your mouth with gorgeous flavor. It has a deep yellow-green earthiness to it, and goes well with breads, but never overpowers fish or vegetables when used in cooking or poured over raw. I like it best raw with tomatoes and herbs, but again, I have used it with the lightest fish (a sole, for instance), and it does not create an olive-oil flavored fish (of course, one must use it with a light hand). It simply protects the meat's flavors while accenting its softer flavor cues. It is a very lovely oil.