Fuoriclasse del 2010

In this edition of 'Fuoriclasse' Cannensi's Extra Virgin Olive Oil was one of 20 Olive oils featured for their high quality, authenticity, character and organoleptic value. The selected olive oils represented fourteen regions in Italy, from Vento to Sicily, Lombardy to Sardinia, Liguria to Apulia, the imperial land where the most majestic olive trees can be found.
They were chosen at 'Olio Capitale' an event held in March 2010 in Trieste Italy, where restaurateurs, consumers, producers, and professional tasters have a chance to showcase their products.
They were declared the best extra virgin olive oils from more than 500 exhibitors in the 'fruity' category by renowned expert and 'Oleologo' Luigi Caricato.

SOL "INTERNATIONAL EXHIBITION OF QUALITY EXTRA VIRGIN OLIVE OIL"

Only the best of the worlds Olive Oil production are presented at SOL. The Verona Fiere, known as the most important fair for those in the olive industry.
Every year meetings are held between producers and buyers both national and foreign.
The Barlettan company 'Cannensi di Raffaele Delcuratolo' participates in this international exhibition showing the absolute best in the category of 'light and fruity' and 'fruity and intense'.

National Festival of Mono-Varietal Oils. Abbadia di Fiastra 30 - 31 May 2009

The goal of the La Rassegna Nazionale, (National Festival of Mono-Varietal Oils) is to value and accredit the Italian olive heritage, and the individual characteristics of the mono-varietal oils. Each type from the north to the south of Italy has its own characteristics, smells, flavors, acid and phenolic levels. Some of these characterisics are more positive or beneficial than others, however each growing region is valid in its own respects and should be accredited promoted and valued for these qualities.

Luigi Caricato, director of "Teatro Naturale" DeVinis Oil d'Italy 2009

It may seem an obvious and trivial statement, but still many seem to not fully grasp this concept so for this reason
it is good to clarify once and for all.
Extra Virgin Olive Oil is a product extracted from a fruit: the olive, period. This operation is very simple, obtaining the juice and nothing more. Collected with care to not bruise the skin, the oil is easily obtained.
Completing the process in a short time allows helps to preserve the high amount of polyphenols found in Olive Oil that are needed by the human body for proper nutrition.
Olive oil, an integral ingredient to Mediterranean cuisine has great value and it is beneficial to us to understand the strengths and weaknesses of a product that has such organoleptic properties.

Recognition Slow Food 2009 - 3 OLIVES

One of the best Italian Extra Virgin Olive Oil from Barletta - Puglia.

2009 Extra Virgin Olive Oil Guide Published by Slow Food Ranks Cannensi Olive Oil the Highest.

2009 Extra Virgin Olive Oil Guide Published by Slow Food Ranks Cannensi Olive Oil the Highest(3 olives).

Cannensi Olive Oil is presented in the 'Extra Virgin Guide 2009' of the products sifted through by 'Slow Food' Cannensi is recognized among the highest in quality, along with a favorable price.

Nineteen regions, Seven hundred and twenty two producers, nine hundred and ninety six bottles of olive oil tasted, judged and described by a hundred experts from around the country all part of the largest food and wine association. A fascinating journey in search of tradition, authenticity and uniqueness, through the olive groves and mills of the Italian peninsula.