Paolo Cassini Taggiasca Extremum 100ML Sample
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This robust intensity extra virgin olive oil produced from green Taggiasca olives has notable aromas of artichoke and green herbs. Silver award winner in 2022 from Il Magnifico. Try pairing with pasta and fresh baked breads.
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Extra Virgin 3.38 fl oz (100ml)
Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.
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Varietals: Taggiasca
There are hundreds of olive tree varieties, each with its own distinct taste and aromas.
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Intensity: Robust
Intensity correlates to the amount of bitterness and/or pungency experienced when consuming an extra virgin olive oil. An olive oil with little bitterness that creates little to no sensation in the back of the throat is considered mild. A very bitter olive oil that causes a slight burning or spicy sensation in the mouth and throat is robust. We rate intensity between 5 values: Mild, Medium, Medium Robust, Robust and Extreme.
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Polyphenols (mg/kg): 351
Polyphenols are antioxidant micronutrients found in plant-based foods. The phenolic concentration in olive oil depends on variables like the variety, ripeness at harvest, extraction methods, etc. Visit our Health Benefits page to learn more.
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Acidity (%): 0.19
Acidity is one of the quality parameters set by the IOC for extra virgin olive oil. By definition extra virgin olive oil must have a free fatty acid level below 0.8%. Acidity CANNOT be detected by sensory analysis. This value is always determined by a laboratory.
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Harvest Date: Fall 2023
As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.
Pairs Well With
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Pasta
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Fresh Baked Breads
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Fried Eggs
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Aged Cheese
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Fish
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Raw Vegetables
The Cassini family farm grows exclusively Taggiasca olives, and the Extremum line of extra virgin olive oil is the best of the best, made from a single grove of 400 trees that produce around 1500 bottles of oil each year. Typically a light and delicate oil, the Taggiasca Extremum elevates the expression of the olive to create an intense, fruity oil that finds harmony with its bitter and pungent counterparts. The aroma has notes of artichoke, chicory, mint and rosemary. On the palate it suggests nuanced flavors of bitter almond, musky pine, cinnamon and black pepper. Use this complex and elegant oil to enhance both raw and cooked vegetables, seafood and fish dishes, soups, risotto, soft cheeses, and roasted white meats.
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2022Il Magnifico Silver
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2022Gambero Rosso Oli d’Italia Gold
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2022Sol d'Oro Silver
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2020Gambero Rosso Oli d’Italia Best In Class
Paolo Cassini
The Cassini family has always cultivated exclusively the Taggiasca variety of olives. In their valley in the west of Liguria, near both the Italian Riviera and Italy's border with France and Monaco, each family once had an olive grove for personal provision and for trading. This was the normal way of life.
Jean Cassini and his son Giannino installed the first family mill in 1962. The mill was improved many times over, culminating with the current era headed by Giannino’s son Paolo, whose passion for producing oil and love for his territory has driven the company to obtain oils that are both fruitful and of a superior quality. Paolo Cassini continues the ways of his family, taking small steps, hopeful in his determination to remain a small family business which produces quality not numbers.
Recent International Awards
Awarded by accredited organizations.
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2022Il Magnifico Silver
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2022Gambero Rosso Oli d’Italia Gold
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2022Sol d'Oro Silver
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2020Gambero Rosso Oli d’Italia Best In Class
Paolo Cassini
The Cassini family has always cultivated exclusively the Taggiasca variety of olives. In their valley in the west of Liguria, near both the Italian Riviera and Italy's border with France and Monaco, each family once had an olive grove for personal provision and for trading. This was the normal way of life.
Jean Cassini and his son Giannino installed the first family mill in 1962. The mill was improved many times over, culminating with the current era headed by Giannino’s son Paolo, whose passion for producing oil and love for his territory has driven the company to obtain oils that are both fruitful and of a superior quality. Paolo Cassini continues the ways of his family, taking small steps, hopeful in his determination to remain a small family business which produces quality not numbers.
