De Padova's Personal Blend

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.5 Liter
or
.75 Liter
 Bottle

Francesco De Padova 100%
Certified Organic Estate Grown
Extra Virgin Olive Oils  

The organic extra virgin olive oils from Francesco De Padova is produced entirely from their 1,000 acre estate in the D.O.P. zone Terra d’Otranto in sun-drenched and beautiful Puglia, where 40% of Italy’s olive oil is made.
The olives for this oil are grown with only vegetable and organic fertilizers, and there are no pesticides or chemicals used on their estate.  All steps of the production are strictly controlled and certified by AIAB, the Italian Association of Organic Farming.

Olives are hand picked and cold pressed within 12 hours, retaining maximum polyphenols, the anti-oxidants that keep the oil fresh longer, and are key to the good health benefits of olive oil.  De Padova's organic estate grown oils comprise his Personal Blend and monocultivars, all of the highest quality.

Sig. De Padova's Personal Blend

Monocultivars

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.75 Liter
 Beautiful Fiorentina Bottle

Monocultivars

 Monocultivars are oils made from a single olive varietals, and De Padova produces five from his vast organic estate. Each has a unique character, from soft and fruity to big and bombastic. Keep several monocultivars around to give just the right finishing touch to your favorite recipes. Use sweet and floral Cellino on delicate fish, brassy Nociara on your Ribolitta, or  Leccino for everyday finishing.

Ordered from soft and mild to big and bold:

Leccino is smooth with little aggression, but a lovely, delicate fruity touch that makes it perfect for finishing delicate fish or crudo. It is used most often in Tuscan and Umbrian blends to soften the mix of more aggressive olives, but it is wonderful on its own for applications requiring a light touch.

Cellino We have very little information on this delicious varietal, other than noticing it shows up in some blends from Puglia and it carries the name of a small town very close to the De Padova estate. By itself it is a winner, filled with fruit and lots of pronounced floral overtones. It is gentle and not at all bitter or sweet (as if pressed late). It is fresh and crisp and the floral aromas linger. 

Pecholin is the De Padova designation for Picholine, the backbone of French olive production. When grown in southern Italy it produces a more interesting and well rounded oil than the cooler regions of southern France. It is the perfect finishing oil for almost any application where you want the oil to add character, especially on braised and grilled meats. No wonder it is the perfect martini olive.

Coratina is very evident in Puglia. It grows on small trees that prefer tufa rock to soil. The fruit reflects a struggle for water. It is small and very strong and bitter. This is very intense oil with a pronounced and hypnotic aroma, perfect for winter applications on braised meats, bitter greens and artichokes.

Nociara is a varietal very prevalent in Sicily and some extreme southern Italian provinces. It is almost nasty on the first whiff, with an intense fruity nose and palate and quite an aggressive nutty flavor, but little bitterness on its finish. If the oil is young, there is a pronounced bite on the finish, making it ideal for finishing pastas, grilled meats and most vegetables.

Francesco De Padova
Extra Virgin Olive Oil  

The perfect all-around olive oil suitable for cooking and making salad dressings.

100% Extra Virgin Olive Oil made from high-quality olives entirely within the D.O.P. zone of Terra d’Otranto in Puglia, Italy.  The olives are cold pressed in De Padova’s ISO 9000 certified mill within hours of being picked.  Maximum acidity of less than .5% insures optimum quality. Comprised of olives from surrounding estates as well as the De Padova estate, this is not certified organic.

The price-quality ratio on this oil is just astonishing! At $11.60 a liter, De Padova Extra Virgin is the best value oil we offer, and is the number 1 pick of our restaurant customers.

Francesco De Padova Extra Virgin Olive Oil, under .5% acidity
5 liter tin
$58