THE MAKER: Tonio Creanza and his family have been growing durum wheat, almonds and olives on the Murgian plains of Puglia, Italy for six generations.
THE LAND: The Creanza family are the caretakers of 700 Olea Europea trees ranging in age from 4 to 400 years old. Using natural methods of fertilization, they rely solely on natural rain fall for irrigation.
THE OLIVES: Famiglia Creanza olive oil is made exclusively from indigenous olives grown on the family orchard: ogliarola (fruity and dense), silletti (smooth) and coratina (peppery, bitter, fruity).
THE OIL: The blend of these olives produces an olive oil that is vibrant green in colour, with a dense fruity palate and subtle peppery finish. The peppery finish indicates a high level of polyphenols, which are healthy, beneficial antioxidants, that act to preserve the olive oil itself. Famiglia Creanza olive oil is extra virgin and cold-pressed.
SUGGESTED USE: In Italy, like much of the Mediterranean, olive oil is a basic part of the diet, used for dressing, cooking, baking, and preserving. According to Tonio, Italians do not make a distinction between finishing oils and cooking oils. Extra virgin olive oil enjoyed in its simplest form is like a seasoning or spice. It is a simple ingredient that enhances the flavour of the ingredients it’s paired with.
