About our olive oil
Writing in the Corriere della Sera in 1997, Luigi Veronelli, Italy's most important food and wine writer, praised our Matraja brand as "the best olive oil of Italy." Winner of the national Ercole Olivario Award in 1994, unquestionably Italy's most prestigious prize devoted to premium olive oils, ‘Matraja’ has also been cited innumerable times in the international press, in books devoted to olive oils and in leading travel guides.
Matraja
Olio Extra Vergine
Matraja Extavergine Olive Oil is created by the traditional method of first crushing the olives into a paste, then soft-pressing the paste and finally using centrifuge to separate the oil from the water which is naturally contained in all olives. Our oil has a faintly veiled, greentinged gold color and a crisp, fresh nose that hints of artichokes, almonds and cypress leaves. Its mild fruity flavor has notes of Mediterranean wild greens and bitter-peppery tones on the finish. Excellent with raw vegetables, fresh mozzarella or to dress pastas, soups, wild mesclun salads & white meats.
Matraja
Olio di Affioramento
Matraja Extavergine Olive Oil is created by the traditional method of first crushing the olives into a paste, then soft-pressing the paste and finally using centrifuge to separate the oil from the water which is naturally contained in all olives. Our oil has a faintly veiled, greentinged gold color and a crisp, fresh nose that hints of artichokes, almonds and cypress leaves. Its mild fruity flavor has notes of Mediterranean wild greens and bitter-peppery tones on the finish. Excellent with raw vegetables, fresh mozzarella or to dress pastas, soups, wild mesclun salads & white meats.