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K&L Staff Recommendations
This is Oleificio Chianti's entry-level oil, and it's ideal for sautéing or using en masse as a dipping sauce for artichoke, perhaps, or Dungeness crab. Full-flavored and unctuous on the tongue, and a tremendous value, too!
Inventory: Redwood City
The Marchedi de' Frescobaldi family has been making olive oil since the Renaissance, and was crucial in creating the Laudemio Consortium of olive oil makers in the 80s. This group established strict guidelines for Italian olive oil with a focus on specific terroir. This bottling is the first press of the 2016 harvest. Tasting notes from the importer: "A robust, sophisticated blend of the classic Tuscan olives from the Marchesi de’ Frescobaldi estates—primarily of the Frantoio variety. Experience the pungency of bay leaf and the bitter astringency of arti... Read More »
About Lantzanakis: "The Lantzanakis family has been growing organic extra virgin olive oil since 1995 on their estate in Sitia, Crete. The olive trees, from which this oil is produced, are family property over generations. The family estate is located in the region of the mountainous village Krya. The olives are organically and biodynamicly cultivated with natural and traditional methods under the control of DIO (Certification & Inspection Organisation of Organic Products). The olives are collected by hand and mechanical means and immediately cold presse... Read More »
Incredible olive oil from Francisce Dreyer in South Africa's Paarl Valley. A blend of Italian varietals: Favalosa (30%), Frantoio (30%), Delicata (20%), Coratina (10%), Leccino (10%). A beautifully fragrant oil, with a nice delicate spice and vibrant freshness. A K&L Staff favorite!
Based on the 2014 harvest (they still feel that their 2015, while excellent, is a bit too peppery and pungent for most palates at this stage of its development), Quinta do Romeu's organic olive oil comes from their own olive trees, processed on the estate in their own mill. A delicious blend of indigenous Portuguese olives, primarily of the cobrancosa variety.
Inventory: San Francisco