Italian olive oil in limited supply
Durangoans Peter Pizzoferrato and Anna Hollowell of Fresh Pressed Olive Oil are crowing over taking a third-place win for their organic Masciantonio oil in the prestigious international extra-virgin olive oil competition, SOL, in Verona, Italy.
The oil is made from a full season of harvest and comes off grassy and smooth and with a kick in the back of the throat. It costs $36 a liter. It’s also difficult to get because of a catastrophic harvest in the Southern Italian region of Abruzzo, where the two help grow and pick the olives.
If you’ve ordered, the oils have made their arduous journey to Durango and are ready to be picked up. If you want some, hurry, because there’s not much of this delicious oil, and it won’t last. You can reach them by email at freshpressedllc@gmail.com or call 759-1520.
Pamela Hasterok
