D.O.P Case Blow Out Special
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Denominazione di Origine Protetta, (Protected Designation of Origin) Olive Oil Buy 10 Get 2 Free
Combination Package A
1 Veneto Valpolicella D. O. P. 500ml
1 Santa Giustina 750ml
Price: $39.00
D.O.P. 6 Bottle Value Pack - 500ml
Sold Out - New Harvest Available Late 2009
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6 Veneto Valpolicella
Price: $69.00
Buy 10 Bottles get 2 Free
D.O.P. Value Pack - Full Size 750ml
Sold Out - New Harvest Available Late 2009
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New Supplies Are Available
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12 Veneto Valpolicella
Price: $199.00
Combination Package B
1 Veneto Valpolicella 500ml
1 Santa Giustina 750ml
1 Longazeria 750ml
Price: $69.00
Buy 3 Tins get one Free
Longazeria Italian Extra Virgin Olive Oil
Case of 4 - 3 liter tins
Price: $149.00
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Bonamini
Italian
Extra Virgin Olive Oils The Bonamini brand of imported Italian Olive Oils comes from the hills of Verona, Italy. Grignano and Favarol indigenous varieties of olive trees, and the typically Italian Frantoio, Leccino and Moraiolo varieties have been cultivated there for there many years. The process of Cold extraction with continuous press transforms these olives into an extra virgin olive oil of particular delicacy and fragrance.
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for some helpful tips to make your home cooking more healthy and flavorful ~ Bonamini
From Our Groves To Your Table
Frantoio Bonamini extra virgin olive oil is produced from healthy olives picked directly from the groves each year by December 15th. To preserve the original characteristics of the olives, only mechanical and physical processes are used to extract the oil . Every phase is very accuratley controlled, from the picking, which occurs in brief periods, to the transportation and extraction. When the olives are taken to the oil press, they are crushed according to the prescribed times and temperatures. Once the oil is ready to be used, it is conserved in darkness, at optimal temperatures, until it is bottled and ready to serve.
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The Bonamini brand of imported Italian Olive Oils comes from the hills of Verona, Italy. Grignano and Favarol indigenous varieties of olive trees, and the typically Italian Frantoio, Leccino and Moraiolo varieties have been cultivated there for there many years. The process of Cold extraction with continuous press transforms these olives into an extra virgin olive oil of particular delicacy and fragrance.
