Showing all 10 results

  • 1879 Extra Blend

    78,00228,00
    The blend 1879 is a “medium fruity” oil, slightly bitter and spicy. “1879” is an adaptable oil, result of a careful selection of olives. It presents light herbaceous notes with hints of tomato.
    In 2019 it received the “Grande Olio” Slow Food award for being an excellent oil in its category for sensory value, adherence to the territory and its cultivars.

    IIdeal for your recipes, it is delicate and healthy, emblem of the Parisi family’s tradition.

    “The combination of aromas and flavours”




  • 1879 Extra Blend Bio

    84,00240,00
    1879 BIO belongs to the “light-medium fruity” category, slightly bitter and spicy, with hints of fresh almond and grass/leaf.

    The 1879 BIO observes the strict regulations concerning organic agriculture in respect and protection of the territory.
    Tips: It is suitable for all types of pasta, meat, fish, raw / grilled vegetables, salads and for the preparation of desserts.

    “La sinfonia di profumi e sapori”


  • Esaurito

    1920 Top Blend Limited Edition

    12,00
    A unique product that embodies tradition, innovation and sustainability.

    1920 limited edition

    The 1920 Top Blend limited edition has been dedicated to Primo Parisi, who represents the second generation. This oil is the result of a careful hand harvest and the use of innovative methods and tradition.

    2018: “Quattro Gocce” at the 9th competition of Italian extra virgin olive oils “L’ Oro d’Italia”,

    3° premio come miglior fruttato leggero”;

    2019: “Quattro Gocce e Menzione di Merito” at the 10th competition of Italian extra virgin olive oils “L’Oro d’Italia”; “due gocce qualità” at the international oil competition “Aipo d’Argento”; “medaglia d’Argento” at the “OLIVE JAPAN International Extra Virgin Olive Oil Competition”.

    The oil “1920” has a golden color with green reflections and an intense aroma of grass / leaf. In the mouth it releases a medium-level fruitiness with sensory notes of tomato, artichoke and fresh almond.




  • 1957 Biancolilla

    84,00240,00
    Biancolilla has a yellow / gold colour with intense green reflections, it belongs to the medium fruity, slightly bitter and spicy.
    It presents aroma of grass and light hints of fresh almond, artichoke and tomato. It is not strong in taste, with floral and herbaceous aromas.
    Tips: fish dishes, fresh pasta with shellfish, salads, steamed vegetables and baby food.

    “The combination of aromas and flavours”


    At the end of the 90s, Donato Parisi introduced a special selection of monocultivar oils. 1957 is an Extra Virgin Olive Oil 100% Italian produced with a single variety of olives. The different cultivars are transported to the mill in a few hours (continuous cycle and cold extraction, lower than 27 ° C).

    We guarantee different flavours in order to enhance different types of food.


  • Esaurito

    1957 Carolea

    84,00240,00
    With a light green colour, Carolea belongs to the middle fruity and it is balanced to taste and smell. The aroma of fruit (apple) is slight to the smell while almond with hints of grass dominates to the taste. The bitter and the spicy are light. Tips: grilled meat, grilled radicchio, bruschetta, legume soup.

    ““The combination of aromas and flavours”


    At the end of the 90s, Donato Parisi introduced a special selection of monocultivar oils. 1957 is an Extra Virgin Olive Oil 100% Italian produced with a single variety of olives. The different cultivars are transported to the mill in a few hours (continuous cycle and cold extraction, lower than 27 ° C).
    We guarantee different flavours in order to enhance different types of food.


  • 1957 Coratina

    84,00240,00
    Coratina belongs to the medium-intense fruity, bitter and spicy.
    It presents light notes of grass / leaf and artichoke and intense scent of fresh almond.

    The polyphenols of olive oil contribute to the protection of blood lipids from oxidative stress, this oil is indeed rich in polyphenols. Consigli: grilled meat, grilled radicchio, bruschetta, legume soup.

    “The combination of aromas and flavours”


    At the end of the 90s, Donato Parisi introduced a special selection of monocultivar oils. 1957 is an Extra Virgin Olive Oil 100% Italian produced with a single variety of olives. The different cultivars are transported to the mill in a few hours (continuous cycle and cold extraction, lower than 27 ° C).

    In 2018 he received the “Cinque Gocce e Lode di Eccellenza” award at the 10th competition of Italian extra virgin olive oils “L’Oro d’Italia”.



  • 1957 Dolce di Rossano

    84,00240,00
    Dolce di Rossano has a yellow / gold color with green reflections, hints of fresh almond, pine nut, grass and artichoke.
    The taste is balanced, it belongs to the middle fruity category with a medium-light level of bitter and spicy. The “Dolce di Rossano” has a high content of vitamin E (natural antioxidant).
    Tips: Bruschetta, meat, salads, soups, steamed vegetables.
    Dolce di Rossano has received two important awards: it is present in the guide of Italian monovarietal oils by Assam and received “tre foglie” in the Oli d’ Italia guide by the Gambero Rosso, a great recognition at national level.

    “The combination of aromas and flavours”


    At the end of the 90s, Donato Parisi introduced a special selection of monocultivar oils. 1957 is an Extra Virgin Olive Oil 100% Italian produced with a single variety of olives. The different cultivars are transported to the mill in a few hours (continuous cycle and cold extraction, lower than 27 ° C). We guarantee different flavours in order to enhance different types of food.




  • 1957 Nocellara

    84,00240,00
    “Nocellara” belongs to the medium fruity, with a medium level of bitter and spicy.

    Full-bodied but, at the same time, not very dense oil, with hints of tomato and grass / leaf.

    Slight hints of artichoke and fresh almonds.

    Well-balanced oil, suitable for: fresh tomato salad, red grilled meat, grilled vegetables, bruschetta without garlic and a little basil, legume soup, spaghetti with lemon and grated Parmesan cheese.

    “The combination of aromas and flavours”


    At the end of the 90s, Donato Parisi introduced a special selection of monocultivar oils. 1957 is an Extra Virgin Olive Oil 100% Italian produced with a single variety of olives. The different cultivars are transported to the mill in a few hours (continuous cycle and cold extraction, lower than 27 ° C).

     

    We guarantee different flavours in order to enhance different types of food.


  • 1957 Tondina

    84,00240,00
    Tondina belongs to the medium fruity, with a medium-light level of bitter and spicy.
    It has herbaceous notes and taste of artichoke and fresh almond.
    Tips: white meats, salads, legumes, pasta with shellfish, shrimp or seafood.

    “The combination of aromas and flavours”


    At the end of the 90s, Donato Parisi introduced a special selection of monocultivar oils. 1957 is an Extra Virgin Olive Oil 100% Italian produced with a single variety of olives. The different cultivars are transported to the mill in a few hours (continuous cycle and cold extraction, lower than 27 ° C).

     

    We guarantee different flavours in order to enhance different types of food.


  • Esaurito

    IGP Olio di Calabria

    From 2019, Parisi is proud to present the new "Olio di Calabria" with "Protected Geographical Indication" obtained only from olives produced in Calabria, meeting the conditions and requirements established by the strict regulations. “The combination of aromas and flavours”.

    TRACKING
    Every step of the process is controlled, from the selection of the native olive groves to the bottling, and managed by the certifying authority, to guarantee high quality standards.
    The particular morphology of the territory, the high temperatures and the long periods of drought, represent an important factor that determines some quality elements, like the phenolic content, the acidic composition and the values of oleic acid.
    Our "Olio di Calabria IGP" comes from olives harvested by hand from olive groves that do not exceed the amount of about 420 plants per hectare. This guarantees the protection of the olive groves and the ancient Calabrian tradition.

    SENSORY QUALITIES

    Once harvested, the olives are promptly transported into perforated boxes that help aeration and prevent overheating and fermentation. In less than 6 hours from the harvest we get an oil with a medium fruity green olive with floral and artichoke notes, and hints of freshly cut grass, leaf, and tomato (green / ripe).

    STORAGE
    After cold extraction (below 27 ° C), the oil is stored in controlled temperature rooms, (between 14 ° C and 17 ° C), in stainless steel containers under an inert gas, thus avoiding the problem of oxidation and preserving the quality and chemical characteristics of our Olio di Calabria – IGP.

    “The combination of aromas and flavours”