• USDA OrganicUSDA Organic
  • Products of ItalyProducts of Italy
  • GMO - FreeGMO - Free
  • Protected Geographical IndicationProtected Geographical Indication
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The Sommariva Extra Virgin Olive Oil is being cold-pressed within 48 hours from harvesting the olives, so that the acidity level stays low, and Polyphenols stay intact. 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The Sommariva Extra Virgin Olive Oil is being cold-pressed within 48 hours from harvesting the olives, so that the acidity level stays low, and Polyphenols stay intact. With the variety of olives that grow in Liguria, e.g.\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eLeccino, Colombaia, Frantoio and Taggiasc\u003c\/span\u003ea, a maximum of 170mg\/kg of Polyphenols can be reached.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eThe olives are harvested from October to December and the Polyphenol value can vary from 130 to 180 (higher level in October, lower level in December), but the average value is around 150.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eExtra Virgin Olive Oil from Northern Italy never reaches the values that can be found in oils from the more southern parts of Italy, which results in the Ligurien Extra Virgin Olive Oils being much milder and not as bitter and spicy as those olive oils from the South of Italy.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eThe more Polyphenols an EVOO contain, the stronger it tastes.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eThe Ligurien EVOO has a good value of Polyphenols, but as it is light and mild, it can be used on all dishes without covering the taste.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400; text-align: center;\"\u003e\u003cb\u003e\u003cstrong\u003eOlio \u003c\/strong\u003e\u003c\/b\u003e\u003cstrong\u003eSommariva \u003c\/strong\u003e\u003cb\u003e\u003cstrong\u003eis exclusively represented in the USA by medEATerraneo\u003c\/strong\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 400; text-align: center;\"\u003e\u003cb\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0057\/1663\/9859\/files\/Excl_240x240.png?v=1587576572\" alt=\"Extra Virgin Olive Oil from Olio Sommariva is exclusively represented in the USA by medEATerraneo\"\u003e\u003c\/strong\u003e\u003c\/b\u003e\u003c\/p\u003e"}

Organic Extra Virgin Olive Oil from Liguria/Italy (delicate/smooth)

Organic Extra Virgin Olive Oil from Sommariva

$24.90
Maximum quantity available reached.

Description: 
This delicate, smooth and creamy certified organic cold-pressed Extra Virgin Olive Oil is produced by the Sommariva farm, one of the first companies in Europe that started with organic agriculture back in the early 1970s. 

It is produced with the traditional method through cold-working in limited quantities. The harvest is hand-picked mid-way through the ripening period in order to preserve and exalt the antioxidant and aromatic characteristics. 

Being one of the outstanding products of Sommariva it is used by many Michelin Star Chefs all over Italy.

Produced in:
Liguria / Italy

Ingredients:
Olives: Leccino, Colombaia, Frantoio and Taggiasca.
All Olives are grown on the farm of the producer.

Polyphenol contraction:
150 - 170 mg/kg

About Polyphenol:
Polyphenols are natural antioxidants. The Sommariva Extra Virgin Olive Oil is being cold-pressed within 48 hours from harvesting the olives, so that the acidity level stays low, and Polyphenols stay intact. With the variety of olives that grow in Liguria, e.g. Leccino, Colombaia, Frantoio and Taggiasca, a maximum of 170mg/kg of Polyphenols can be reached.

The olives are harvested from October to December and the Polyphenol value can vary from 130 to 180 (higher level in October, lower level in December), but the average value is around 150.

Extra Virgin Olive Oil from Northern Italy never reaches the values that can be found in oils from the more southern parts of Italy, which results in the Ligurien Extra Virgin Olive Oils being much milder and not as bitter and spicy as those olive oils from the South of Italy.

The more Polyphenols an EVOO contain, the stronger it tastes.

The Ligurien EVOO has a good value of Polyphenols, but as it is light and mild, it can be used on all dishes without covering the taste.

Olio Sommariva is exclusively represented in the USA by medEATerraneo

Extra Virgin Olive Oil from Olio Sommariva is exclusively represented in the USA by medEATerraneo

Customer Reviews

Based on 9 reviews
100%
(9)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
A
A.
Fabulous

My husband and I watched Salt, Fat, Acid, Heat and looked for an olive oil from Liguria. This olive oil is amazing. Very smooth and delicate. We will definitely purchase again. And the customer service was excellent which is an added bonus.

C
C.
High quality olive oil - love it and will buy it again

We bought a set of Olive Oil from Liguria (very smooth) and from Sicily (medium-strong). Loved every single drop of it !! The flavors of both are outstanding. Used it mostly for making all kinds of fresh salads, perfect with these high quality oils. Will definitely buy it again, eating healthy is more important then ever. Thank you Fran & Dan

R
R.M.
Olive Oil-Who knew

Having read the the book; Salt,Acid,Fat,Heat by Samin Nosrat I learned about olive oil quality beyond what my local grocery sold. Thus started my search for Liguria Olive Oil. After several disappointments from Amazon, I ordered this olive oil off a gentlemen at the Sanibel Island Farmer's Market. Finally found a match to the fragrant, delicate taste portrayed in Nosrat's book.

R
R.
so stoked to get the real deal finally here in SWFL

I have been cooking in Vieux Boucau, southern France for 20 years. We used an average of 5 liters of olive oil per day in the kitchen (no frying !!! LOL). But when we got an olive oil of this quality, I was not allowed to touch it. I am happy to have the opportunity here in the SWFL to buy many different types of high quality olive oil. Many of my customers in my wife's business ask me how to cook with olive oil. Important: Never use it at high temperatures. I use it for all my salads, all oven baked vegis (max 350 F), my tapas, homemade Mayonaise,etc. The first time my wife had this on her salad, her comment was "WOW". I answered "yes honey I know.This is THE REAL DEAL"

J
J.F.
Simply incredible

The olive oil is delicate, yet full of flavor. I can’t do without! It goes with salads, meats, fish and I even use it in cakes! I will never buy from anyone else."

“The Balsamic vinegar from Modena, is out of this world! I can’t even find something that good in Italy! It’s rich in flavor, and tastes amazing even with vanilla ice cream! A treasure

Related products  

Customer Reviews

Based on 9 reviews
100%
(9)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
A
A.
Fabulous

My husband and I watched Salt, Fat, Acid, Heat and looked for an olive oil from Liguria. This olive oil is amazing. Very smooth and delicate. We will definitely purchase again. And the customer service was excellent which is an added bonus.

C
C.
High quality olive oil - love it and will buy it again

We bought a set of Olive Oil from Liguria (very smooth) and from Sicily (medium-strong). Loved every single drop of it !! The flavors of both are outstanding. Used it mostly for making all kinds of fresh salads, perfect with these high quality oils. Will definitely buy it again, eating healthy is more important then ever. Thank you Fran & Dan

R
R.M.
Olive Oil-Who knew

Having read the the book; Salt,Acid,Fat,Heat by Samin Nosrat I learned about olive oil quality beyond what my local grocery sold. Thus started my search for Liguria Olive Oil. After several disappointments from Amazon, I ordered this olive oil off a gentlemen at the Sanibel Island Farmer's Market. Finally found a match to the fragrant, delicate taste portrayed in Nosrat's book.

R
R.
so stoked to get the real deal finally here in SWFL

I have been cooking in Vieux Boucau, southern France for 20 years. We used an average of 5 liters of olive oil per day in the kitchen (no frying !!! LOL). But when we got an olive oil of this quality, I was not allowed to touch it. I am happy to have the opportunity here in the SWFL to buy many different types of high quality olive oil. Many of my customers in my wife's business ask me how to cook with olive oil. Important: Never use it at high temperatures. I use it for all my salads, all oven baked vegis (max 350 F), my tapas, homemade Mayonaise,etc. The first time my wife had this on her salad, her comment was "WOW". I answered "yes honey I know.This is THE REAL DEAL"

J
J.F.
Simply incredible

The olive oil is delicate, yet full of flavor. I can’t do without! It goes with salads, meats, fish and I even use it in cakes! I will never buy from anyone else."

“The Balsamic vinegar from Modena, is out of this world! I can’t even find something that good in Italy! It’s rich in flavor, and tastes amazing even with vanilla ice cream! A treasure