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Lo Sgocciolato combines pronounced fresh fruitiness with much gentler bitterness and pungency. Aromatic and complex, yet elegant and refined. Expect green olive, fresh herbs and almond, with a notably silky mouthfeel.
Most modern Extra Virgin olive oil is separated from the other components by centrifuge after the olives have been crushed. Lo Sgocciolato takes an entirely different approach.
This remarkable oil from the Gradassi family is made from 100% Moraiolo and extracted exclusively using the Sinolea method. The oil is separated from the olive paste drop by drop, without pressure, centrifugation or added water.
With Sinolea, thousands of thin metal blades continually move through the crushed olive paste. Olive oil adheres differently to the metal than the water naturally present in the olive.
When the blades emerge from the paste, the oil remains attached and runs off in tiny droplets. There is no spectacular stream of oil, just a slow process: drop by drop. The yield is small – and that is precisely what makes Lo Sgocciolato so exceptional.
With the regular Lo Sgocciolato, the exceptional oil itself takes centre stage. In this special 250 ml edition, the presentation plays a leading role too.
The small bottle is spectacularly presented as a gift. This makes it much more than simply a smaller version of the 500 ml bottle: it is deliberately created as a special gift edition for someone who loves Italian gastronomy and exceptional olive oil.
Carlo Cracco is one of Italy's best-known chefs and also became widely recognised through Italian television, including his role as a judge on MasterChef Italia.
This special gift edition includes a recipe by Cracco in which Lo Sgocciolato plays a role. So alongside the oil, the recipient also receives immediate culinary inspiration for discovering what such an exceptional olive oil can do.
Lo Sgocciolato is at its best when the oil itself remains part of the tasting experience. Use it with good bread, bruschetta, salads, fish, pasta, vegetables or pulse soups.
Technically, of course, you can cook with Extra Virgin olive oil. But with an oil extracted with this much effort, drop by drop, we would personally reach for another bottle.
Words such as Affiorato and Sgocciolato sound wonderfully Italian, but they refer to specific production methods. In our Olijfolie Academie we explain what actually happens and why only a small part of the oil is obtained in this way.
The oil is exactly the same exceptional Lo Sgocciolato: 100% Moraiolo, Sinolea and a flavour profile of 8/10 fruitiness, 3/10 bitterness, 3/10 pungency and 9/10 complexity. The difference lies entirely in the presentation: smaller, more exclusive, spectacularly packaged and with Carlo Cracco as a culinary extra. It may not be the most practical way to buy Lo Sgocciolato, but it is certainly the most enjoyable way to give it as a gift.
| Content | 250ml |
| Country of origin | Italy |