Le Fasce Oil
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For six generations, the Marco family has been producing extra virgin olive oil from frantoio olives grown on the shores of the Gulf of Genoa in Liguria, in Italy’s northwest. They select olives that will produce an oil that is both delicate and yet full of intense olive flavor. Use this oil as a finishing drizzle over grilled meats, pastas, soups or even vanilla ice cream.
- 16.9 oz.
- Made in Italy.
- Olive oil.
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If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
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Rated 5 out of 5 by Clove from A perfect Ligurian Oil As you travel through DOP and estate bottled olive oils, you quickly learn that olives and grapes have several things in common. Flavor differences based on variety and terroir are some of the big things that they share. Le Fasce oil is no exception. This Ligurian oil has a beautiful, almost "creamy" finish. This doesn't surprise as Genoa is the capital of Liguria and one of their most famous recipes, "Pesto alla Genovese", a delicious basil, pine nut, garlic and Parmigiana Reggiano paste that is blended to a creamy consistency with their La Fasce olive oil. But this oil is good for many others dishes as well.Date published: 2017-07-08Rated 5 out of 5 by Mike M from Fantastic Olive Oil I have been purchasing this olive oil for years and I have never been disappointed. It is my absolute favorite. It's not always available online or in store which has forced me to try alternatives, but none have come close to Le Fasce.Date published: 2017-02-28Rated 1 out of 5 by Roger250 from Poor Quality This olive oil is unacceptable. the quality is not up to Williams Sonoma levelDate published: 2014-04-22