Our 2010/2011 harvest has been pressed and our newest olive oil has exceptional qualities in both taste and color. Several restaurant chefs have tasted our first pressing and declared it to be of the very best quality with a very peppery taste. Monte Carlo's Tuscan olive oil tested at 0.15% oleic free fatty acid which verifies the use of a "100% Extra Virgin Olive Oil" label. Taste testing heralded the harvest to be rich, flavorful and worthy of the most discriminating pallets. Bottling has begun and our fabulous Tuscan olive oil is now available:

250 ml @$12
375 ml @ $18
500 ml @ $24
750 ml @ $34

	Polyphenols
			Nutrients
	Fats

The ability to label an olive oil as extra virgin is determined by a chemical analysis. The oil must measure less than 1% acidity by international standards or less than 0.5% by California standards. Our oil tested at 0.15% acid, well below the threshold for extra virgin olive oil consideration. Extra Virgin has a large selection of antioxidants in the form of polyphenols. Premium extra virgin olive oil has the highest levels of polyphenols and omega-3-fatty acids (linolenic acid), is a mono-unsaturated fat and has the lowest levels of saturated fats and omega-6-fatty acids. Many studies have shown the myriad of chemical components and fatty acids in extra virgin olive oil balance good and bad cholesterol levels. Extra virgin olive oil is perhaps the healthiest oil we can consume.

Monte Carlo's oils have a fruity taste on the front of the tongue and a spicy feel on the back of the throat. Researchers now know that it's the bite in the back of your throat that means the oil is full of antioxidants and polyphenols that help keep the body healthy. Our four Tuscan olive varieties, Frantoio, Leccino, Maurino and Pendolino, provide a peppery green flavor good for meats, salads and most vegetables. Top-grade extra virgin olive oils are perfect for finishing sauces, drizzling on salads, vegetables, meats, chicken or fish and the pure pleasure of dipping into with sourdough bread.

Our olives are picked mid November each year and within 24-36 hours our harvest is processed by Frantoio's in Mill Valley. See Frantoio's olive oil pressing process.

Buon Appetito!