Saveur Magazine is featuring extra virgin olive oils in the print edition of the May issue, and online as well. We supplied a number of the Italian extra virgin olive oils. One photo shows Capezzana but names our competitors. <sigh>
Zisola and Titone are shown center and right in the photo on the right.
The Italian olives are well described in A Glossary of Olives. Of course, our favorites are Frantoio, Leccino, Moriaolo, and Taggiasca. Curiosly, the first three are especially familiar to the oils from Tuscany, Umbria, Marche, and Lazio. Taggiasca olives are the dominant olive in Ligurian olive oils. It seems the article fails to mention the notable olives of Sicily! Where goeth Cerasuola, Biancollila, and Nocellara?