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K&L Staff Recommendations
Sesta di Sopra is a 44-hectare farm dating back to the 1200s and located south of Montalcino, about 2.5 miles from Castelnuovo dell'Abate in Tuscany. According to the winery: "Olive harvest, done by "brucatura" (hand stripping), is done at the beginning of november. The olives of Moraiolo, Leccino and Correggiolo variety and a small percentage of Olivastra, are cold pressed within 24 hours from picking. Our IGP Toscano Extra virgin olive oil, filtered, kept in steel oil tanks and then bottled, is characterized by low level of acidity. The color shifts fr... Read More »
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!
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!
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 »
Here at K&L we very rarely carry anything in a bottle that does not contain wine or spirits, so you can be sure that when we bring in an olive oil it stands head and shoulders above most others! Unfiltered and extremely fruity, use this to cook, if you dare, but it is especially lovely on salads and cold vegetables.
Inventory: San Francisco
This fascinating and utterly distinctive oil is the product of a particular kind of pumpkin, smaller than ours, and green with yellow stripes rather than orange. At its best, it tastes like an ethereal essence of the seed. It is dark, intense, viscous; a little goes a long way. In Austria it is used as a condiment; you dunk bread in it, drizzle it over salads, potatoes, eggs, mushrooms, even soups; you can use it in salad dressings (in which case you may cut it with extra-virgin olive oil, lest it become too dominant!) Leo Hirschmann makes the La Tâche o... Read More »
Inventory: San Francisco
The Tagaras olives are harvested completely by hand with wooden ladders propped carefully in the trees so as not to damage tender branches. The olives are combed off of the branches and onto canvas sheets placed under the trees. At the same time, some gentle grooming and pruning of the trees is done in preparation for the next season. The olives are carefully picked through and sorted to remove any that are damaged or bruised while still on the canvas sheets and then placed into burlap bags for transfer by tractor to the olive press within hours of being... Read More »
From the producer: "Cider vinegar drink blended with honey & ice-cider matured for 12 months in weather-exposed wooden barrels. Balsamic style apple vinegar. The "Aigre-Doux de Pomme" (Sweet and sour from apple) is made with cider vinegar, Givre (the non sparkling sweet "apple wine", Domaine Dupont exclusive) and honey from the beekeeper whose hives are placed near the apple trees of the estate. This sweet vinegar is aged in oak barrels."
Inventory: Redwood City