Dell'Orto's mill is certified for the cultivation of organic olives.
Dell'Orto Organic Extra Virgin Olive Oils are first cold press, all natural, unadulterated, sold only in dark bottles or tins, great tasting, and labeled with "harvest year" and "best if used by date" for freshness. The 2016 harvest date, of multi cultivar of Carpellese and Rotondella olives, has an acidity of 0.34 and a best if used by date of 30 Aug 2018.
"Aromas of green fruit, green leaves, apricot, and notes of grass, tomato, fruity, and green. Taste exhibits abundant fruitiness, green grass,sweetness, bitterness, medium pungency, and notes of herbs, chamomile, with exceptional harmony, a high complexity and a high persistence". -NYIOOC 2014 Judges
Ideal for sautéing, as well as a dressing for vegetables, salads, pasta, soups and for dipping bread.
The certification for organic extra virgin olive oil is obtained according to the strict rules of organic farming including the production, processing, and packaging of the olive oil. In order to meet these requirements, the famers must be certified organic farmers. The olive trees must be grown without the use of insecticides, pesticides or chemical fertilizer, enforced by both the Mediterranean Institute of Certification (IMC) and U.S controlling bodies. The IMC certification is accepted by the USDA as meeting the requirements for organic products exported to the USA. Imported Organic Extra Virgin Olive Oil, like other organic products, must bear the USDA symbol.
Winner of the Gold Medal at the 2016 Los Angeles Int'l Extra Virgin Olive Oil Competition. Winner of the 2014 Gold Medal and 2013 Silver Medal at the New York International Extra Virgin Olive Oil Competition, and named among "The Best Olive Oils in the World".