Our Top Three Olive Oils.

True story… The Spartans used olive oil to accentuate their chiseled bodies in battle, circa a long time ago.  We, however, use it to accentuate our fresh baked bread. What a versitle little fruit, eh?

There are hundreds of olive oils to choose from, with a huge range of flavors, and we are lucky enough to sample so many of them. The next time you need to replenish the pantry, try something new. Pick one that says “peppery” and try it with your steak. Soak them up with some bread to taste the differences. You will be amazed. Here are our three top choices with flavors ranging from fruity to peppery that enhance, if not define, the taste of all our dishes. It’s also important to note that all our salad dressing are made in house.

First is the Corto extra virgin from California’s Central Valley.  It’s served with the salt and pepper tray and fresh bread when you first sit down to eat. It makes a great first impression.

Second is the Francesco De Padova extra virgin from the hills of Puglia. We serve it with our bread and salads. It’s described as having “A light fruity taste, with hints of green tomato, ripe olives and light pepper on the finish. It is well balanced and has a lovely aroma.” We concurr.

Third is the Frantoio Salvagno extra virgin olive oil which is cultivated naturally in Verona, Italy, without the use of chemical pesticides and fertilizers. It has a nice fruity back-taste that is perfect with our fish, salads and chicken dishes. It makes for a nice drizzle on top of the risotto. We respect Salvagno as a company because, like we do, they have chosen to deliver cleaner, fresher and safer food to your table.