The Calogiuri family has been making olive oil in Lizzanello (located in Salento district) Italy since 1825. They utilize an old technique which relies on the simplest means to make their olive oil. Each November, they cold crush their olives with care and extract the oil with “affiorato” (surfacing). This technique consists of waiting, after crushing, for the oil to rise to the surface from the olive juices. This “floating” oil is scooped in flagons by hand. Only three other companies in Italy still produce “affiorato” oil. Calogiuri “Affiorato” Extra Virgin Olive Oil has a fresh, delicate taste.

This Italian sea salt, that is rich in minerals, has a delicate taste. The coarse sea salt is a natural product with no artificial additives and contains less sodium chloride than table salt.