Excellent
"I've had this before and completely satisfied with the taste. I have a salald at least 4 time a week and this is my go to olive oil. This flavore goes great with bread, pepper and grated cheese. On a scale of 1 to 10, a solid 10."
The La Plena, Giaimo, and Zito families have made olive oil in the mountains of Madonie, Sicily for centuries. Their Olio Tre Casi is made from the rare U Crastu olive, which grows only on the cliffs of Madonie. Today, DITALIA is thrilled to bring this extra virgin olive oil to America for the first time. Cold-pressed from 100% organic U Crastu olives, this is truly an extra virgin olive oil like no other.
WATCH THE VIDEO and Discover the story behind this olive oil
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Overall rating: 4.8461537 / 5 from 13 reviews.
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"I've had this before and completely satisfied with the taste. I have a salald at least 4 time a week and this is my go to olive oil. This flavore goes great with bread, pepper and grated cheese. On a scale of 1 to 10, a solid 10."
"I adore this oil. It’s rich and fruity, perfect for salads and finishing touches."
"Excellent!!"
"I’ve tried many top-rated extra virgin oil from Italy, Spain, Australia, the world over, but NEVER the taste and quality of this Sicilian extra virgin olive oil. It’s in a class all it’s own. My friends reactions to tasting this olive oil was surprising. I Initially thought it was my mere personal taste. I thank Dominic for introducing this Extra Virgin Olive Oil to me."
"It’s ok, very mild taste, the ones I brought from Florence was much better."
"Very tasty!"
"My favorite olive oil for salads and finishing. Smooth and fruity."
"It's very nice. I had ordered it before I think last year so this was a reorder."
"This oil is wonderful in both quality and taste! We put it on top of our homemade ravioli. Wroth every penny. A great investment in health in the long term! Many thanks from our hearts to everyone who works so hard to bring this culinary treasure to us!"
"This olive oil is delicious. When it first arrived, I tasted a little on a teaspoon, and I had to stop myself from taking more or just pouring it into a dish and eating it with a spoon. It has a rich flavor but is light on the palate, a kind of warm sunny taste. (I know that isn't professional culinary language, but it's the closest I can manage to my initial reaction.) I used it to make a broccoli with oil and garlic tonight, and the flavor was simply outstanding. In other words, it's wonderful both for dipping and for light cooking or finishing."