The term "Gran Cru" refers to the fact that all of the olives used in its production can be traced back to one particular grove. In this case, that grove is named "La Fenice - Coppa Malva", an estate owned by the Galantino family. Mr. Galantino himself controls all phases of its production and conducts all final testing to determine if it is fit to be bottled. Every year, Galantino produces fewer than 5,000 bottles of their Grand Cru.La Fenice - Coppa Malva is located north of the city of Bari in Puglia. There, the Galantino family grows primarily Coratina and Ogliarola olives, with some plantings of Leccino, Paranzana, Carolea and Nocellara varietals. In fact, all six olive types are used in the production of Galantino's Grand Cru. Harvest takes place prior to November 30th, and the olives for the Grand Cru are pressed within six hours of picking. It is golden yellow in color with olive-green reflections. Its aroma is complex, with notes of fresh cut grass with hints of almond, tomato leaves and wildflower. Its flavor is a fine balance among fruity, bitter and spicy notes with a lingering finish. Use it as you would any fine EVOO, as a seasoning for vegetables, drizzled over legumes, added to soups, atop bruschetta, or for preparing grilled meats.Discover the passion of the Galantino Family, a family that has been masters of olive oil since 1926. They only select the best olives from their groves near Bari (Apulia), near the Adriatic cost, a region that produces more olives than anywhere else in the world. Even today, in this era of automation, all of Galantino's Ogliarola and Coratina olives are hand-harvested the traditional way, by shaking the branches of the olive trees so that the olives fall gently onto canvas traps. In another nod to tradition, Galantino mills their olives with traditional granite millstones. Through cold extraction and strict quality testing, Galantino ensures that their extra virgin olive oil is consistently ...
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