Eli Zabar discovered this first press olive oil on a visit to Renato Fenocchio’s winery. Like his wines, his olive oil is made in small batches, unfiltered, pesticide-free and utterly delicious. Bright and grassy with a peppery finish. This is an oil to use with steamed fish or vegetables, to dress a salad of bitter greens or to dip good crusty bread into.

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