Caroli is an all purpose extra virgin olive oil that can be used for baking and frying, as an ingredient in pastes and sauces, or as dressing and finishing dishes.
Caroli is a blend of olives: Leccino, Ogliarola, Cerasuola, Olivastra (typical of Martina Franca), Picholine, Nociara, Cellino.
Caroli Extra Virgin Olive Oil has a leafy green colour with golden reflections. It is beautifully balanced and round, with fruity and light grassy flavours. It has a mild piccante finish on the back palate, which is typical of mixed cultivar oils. It has a pungent aroma of fresh olives, whether served raw or cooked. Caroli has an oleic acid of 0.50% to 0.70% at the time of bottling. This is well below the maximum acidity for extra virgin olive oil, which is 0.80%.
Caroli olives are never machine picked. In order to protect the fruit, they are either hand-picked or picked with nets and branch-shakers. The olives are harvested when they just become ripe. They are cold-pressed and the oil is lightly centrifuged to separate the fruit juice (water) from the oil. Caroli oils are high in vitamins and rich in polyphenols (antioxidants).
Caroli is consistently praised as an excellent example of blended olive oils and was even awarded a “Judge’s Choice Award” in a blind taste test conducted by The Age’s Epicure.
Serving Suggestions: The versatility of Caroli means that it can enrich an otherwise bland dish, or give balance to more complex meals. It is ideal for dressing rich, imaginative salads of raw or cooked vegetables, or highly refined dishes.