Local olive oil makers Peter Pizzoferrato and Anna Hollowell are racking up awards for the two olive oils they make in Italy from olives grown in the Abruzzo region.

Their Capretto di Caprafico won best lightly fruity oil in Italy from VinItaly and SOL. It was also recognized by Gambero Rosso, a food and wine club that sets the standards for culinary arts in Italy, as the number one lightly fruity oil.

In the United States, the first New York City International Olive Oil competition awarded both their D.O.P. and the full-season, extra-virgin oil gold medals.

Not bad for two Durangoans who spend three months a year in Italy pruning olive trees, harvesting the fruit and blending the oils to produce their green, grassy, spicy extra-virgin olive oil and the smoother D.O.P. oil made from unfiltered, organic early harvest olives.

The 2013 olive harvest is on as we speak. You can contact Pizzoferrato and Hollowell at freshpressedllc@gmail.com should you like some new harvest oil for yourself.