A lovely field blend from La Marche, Di Lorenzetto is a delicious extra virgin olive oil from a little-known region in Italy. It’s also the region where my husband’s family farm is located, making this oil extremely special to me, and incredibly nostalgic. Di Lorenzetto is a small farm located in the hills of La Marche, not far from the Adriatic Sea. The field blend of Di Lorenzetto is mostly Frantoio and Reggia, 35% Leccino and about 5% Pendolino. All cultivars are commonly found in central Italy. Reggia is translated as Regional, a local cultivar found only in this part of the country.
Italy has the greatest biodiversity of olives and this Reggia cultivar is a great example of that. I love that there are so many examples of regional varieties like this. All the locals know and otherwise, name it the local/regional olive.
The blend of flavours in this oil is delightful. The aroma is fruity and nutty with notes of green apple, fresh grass, artichoke and green almond. However, in the mouth, it’s immediately creamy artichoke mixed with apple. This rounds into bitter green notes of arugula, radicchio and a fully peppery capsicum finish that lingers beautifully. It is more pungent than bitter with a lingering pungency rounding out the final flavours. This a very well-balanced and harmonious oil.
Perfect to drizzle over cheese, or salads with cheese, like Caprese. Pouring over fresh tomatoes and peaches with burrata or a curry apple salad. It is perfect for use with pasta as well, drizzle over hot Pomodoro pasta, or mashed with basil and parmesan to make pesto. Otherwise, it’s delicious layered through risotto and starchy dishes, it’s equally delicious with seafood and shellfish.
