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, green-tinged 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"

Our Affioramento Extra-vergine Olive Oil totally
avoids the pressing and
centrifuge steps as we
simply let gravity allow the oil to naturally drip down from the crushed olive paste. Water is removed by placing the liquid in specially made containers where the oil
- lighter than water - floats to the surface.
This ancient process recalls the blossoming of flowers and gave this unique oil its traditional name of Olio Fiore.
Of a golden-yellow color, it displaysa balanced, harmonious fruity nose. Delicate on the palate with distintive herbal flavors.
The ideal companion for
seafood dishes.

 

 

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