Although Paolo Bea and his family have achieved remarkable renownfor their intriguing wines from Montefalco in Umbria, they also produce an olive oil that is decadently delicious. This oil, an extra virgin referred to as “Grezzo” (translated as “raw” or “untouched” or “pure”), is as sensual an olive oil as we have ever experienced. There is a plush texture, a vibrant green-gold color and profound flavour that makes this oil a multiple threat in the kitchen. Rubbed into a thick porterhouse or shell steak before grilling, drizzled on toast and stimulated by a few grains of sea salt, heated in a puddle in which farm-fresh eggs are poached ... the imagination knows no bounds when it comes to this rare and pure delicacy. Plus, the olives are grown on the Bea property with the same care taken as they do with their vineyards – naturally, organically.
Harvest occurs usually in November. The olives are then transported to the frantoio of Del Sero in Moriano, Umbria, where the olives are macerated by a stone mill and cold-pressed. There has been no filtration in order not to modify the unique flavors, so there may be a light deposit at the bottom of the bottle. The resulting oil has the color, texture and weight of melted butter but with the fragrance of a light breeze coming through the olive trees. Once you smell it and taste it, you will be looking for any excuse to use it.