Here is a new olive oil that we have never worked with before from Italy's Abruzzo region, home to producers like Valentini and Emidio Pepe. In the Commune of Casoli in the shadow of the Apennine Mountains, Trapetto di Caprafico, owned by the Masciantonio family, has been working with olive trees since 1874. However, it wasn't until the 1940s when the Masciantonio's acquired their first press, a granite stone wheel that still functions today to produce olive oil in house. With a few modern improvements that have only accelerated quality, Trapetto di Caprafico works with centuries-old olive trees that grow on rubbled limestone, some of the only plants able to succeed here. Trapetto di Caprafico works with two cultivars or types of olives, Gentile di Chieti and Intosso, which are usually blended; however, they make a "Monocultivar" oil featuring just the Intosso, which is the superior olive. Naturally, drought-resistant the Intosso cultivar is right at home in the arid and rocky soils producing a golden-green oil resembling fresh green citrus, leafy greens, artichoke, and a radish-like pep on the finish. The perfect balance of richness and energy Intosso is excellent on seafood, salads, over cheeses, or whatever your heart desires. This olive oil is also Slow Food certified, an Italian Artisinal certification created in protest of the first Mcdonald's opening in Rome, and to protect the culinary history of Italy. In essence, slow food means the complete opposite of fast food and is food that takes time and meets a quality standard, with many of the top food producers having at least one product certified. A rare olive oil with a small following, we were only recently able to get our first limited allocation. This lot is all from the new harvest and just arrived from Italy no more than two weeks ago and are some of the only bottles available in the USA.