This award-winning Extra Virgin Olive Oil brings together 125 years of history, passion and expertise. This fresh oil is made to tell stories, transmit the essence of the Mediterranean and offer a unique flavor, just like Italy itself.
Mediterranean cuisine’s most treasured ingredient has shone throughout history. At Carapelli we have turned this natural production method into art.
To create the highest quality Extra Virgin Olive Oil, we observe, feel and taste. We know our olive groves like the back of our hand, harvesting the olives when they are ripe and working with both oliari and blending masters, who select the precise samples to ensure Extra Virgin Olive Oil blends of the utmost quality.
Oil with Art and History. The result is a fresh oil with aromas of freshly mowed grass, green banana, green almond, tomato and apple. These notes blend together on the palate with touches of vanilla, wildflowers and citrus. The end result is a flavor of pleasant bitterness and persistent spiciness a true work of art.
Extra Virgin Olive Oil is a living product, so care is taken at every step from selecting the best raw materials to bottling. Art shapes our entire process. The elegant Carapelli bottle flows from the genius of an italian artist to bring history, passion, finesse and pure substance together.
Glass
Dark glass protects the oil from UV radiation, guaranteeing the best possible preservation of its color, flavor and aroma.
Texture
The infinite spirals molded into the glass, besides lending an air of elegance, are designed to make the bottle nonslip and easy to hold.
Anti-drip
Innovation extends to the spout as well. It is designed to dispense only the necessary amount.
* Calculated through the analysis of different production batches
If you like to eat well, have a seat at our table and discover our gourmet recipes designed just for you.
FIND OUT MOREOur Master Blenders and Master Oliari enhance our process for quality. Internally, we strive for a higher degree of excellence in order to create perfect masterpieces.
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