Raro by Madonna

Meet our new Raro extra virgin olive oil by Madonna

A Super Extra Virgin Olive Oil

10099modThis olive oil is a limited edition from Antonino Mennella’s small 2000-tree farm in the Salerno region of Campania, hence the name, Raro (or “rare”).  Produced from the pulp of specially selected Ravece and Rotondella olives, Raro is a denocciolato oil, meaning the olives are pressed only after the removal of the pits.  This process results in less acidic and more delicate oil and enhances the flavors unique to the region and variety.  Denocciolato oils are themselves a rare find.

Due the advanced pressing and processing technology, Raro olive oil contains extremely low levels of free oleic acid and double the average content of polyphenol antioxidants – proven to keep your mind and heart young. With high levels of Omega 3 and Omega 6 fatty acids, and vitamin E tocopherols, this organically produced oil is both unique in flavor and in nutritional content, boasting almost the same freshness as an olive on a tree.  For those seeking the benefits (and taste) of a Mediterranean diet, Raro has it all.

Varietal: Known for their organoleptic characteristics, Ravece and Rotondella olives thrive in the volcanic soil that makes up the Salerno region of Campania.

Flavor: Bright and grassy with relative floral and fruity intensities and sweet and spicy undertones.

Region:  Salerno, Campania is situated at the beginning of the Amalfi coast and is characterized by volcanic soil, hot and dry summers, and abundant sun. It’s also known for producing some of the tastiest tomatoes in the world and for its Mozzarella di Bufala.

Food Pairing:  Ideal for pasta, salted capers, hot pepper, anchovies, seafood, tomatoes, and Mozzarella di Bufala. Try it drizzled on a Margherita pizza, in chicken cacciatore, and other southern Italian cuisine.

Recognition: Voted 96 out of 100 points in the esteemed Fleis Olei 2011 Guide to the World’s Best Extra Virgin Olive Oils by Marco Oreggia.  Voted one of the Top EVOO Farms and a “Made with Love” Olive Oil.

Article contributed by Jana Shih