Olive Oil - Monocultivar Moraiolo

A handcrafted spice blend made by chefs Chloë & Dax at ZEST in Brussels. Every blend uses a balanced combination of whole and ground spices, sourced from origin and mixed in small batches for freshness and flavour complexity.

Monocultivar Moraiolo is widely considered one of the best Italian olive oils for cooks who care about provenance and flavour intensity. Cold-pressed from 100% Moraiolo olives grown in central Italy (Umbria and Tuscany), this single-cultivar extra-virgin oil delivers what a multi-blend olive oil simply can't: a clear, traceable, complex flavour profile that pairs with bold dishes and elevates simple ones. Why monocultivar matters Most supermarket olive oils blend dozens of cultivars from multiple countries to hit a consistent (but bland) flavour target. A monocultivar Italian olive oil tells you exactly which olive variety you're tasting — the way you'd specify a Pinot Noir or a single-origin coffee. The Moraiolo cultivar produces oils with a robust, peppery finish and grassy, herbaceous notes that translate directly to the dish. Tasting notes Nose: Fresh-cut grass, artichoke leaf, green almond, ripe tomato leaf. Palate: Medium-to-intense fruit, a clear bitter mid-palate, peppery finish with a characteristic Moraiolo throat-catch. Finish: Long, dry, with lingering black pepper and rocket leaf. Best food pairings Grilled red meat — bistecca alla Fiorentina, lamb chops, ribeye. The pepperiness cuts through the fat. Robust legume soups — ribollita, pasta e fagioli, lentil soup. Drizzle just before serving. Rustic bruschetta — toasted country bread, raw garlic, ripe tomato, sea salt, and a generous pour of Moraiolo. Grilled vegetables — eggplant, fennel, radicchio, broccoli rabe. Finishing oil only — don't heat it. Strong cheeses — aged pecorino, gorgonzola dolce, mature parmigiano. A few drops on a slice changes everything. About the producer Sourced directly from a small family producer in central Italy, harvested in early November at the peak of olive ripeness, cold-pressed within hours, and bottled unfiltered to preserve the polyphenols. Single-harvest, single-cultivar, traceable from grove to bottle. How to use it Treat Moraiolo as a finishing oil. Heat destroys both the flavour compounds and the high polyphenol content that makes a peppery EVOO worth the price. Save it for the final drizzle over a finished dish, never as a sauté oil. For cooking, use a milder Italian olive oil — keep the Moraiolo for the moment that matters. Specifications Cultivar: 100% Moraiolo (monocultivar) Origin: Central Italy (Umbria / Tuscany) Extraction: Cold-pressed, mechanical only Acidity: <0.3% (premium EVOO category) Bottle: 500ml dark glass to protect from light oxidation Harvest: Single-harvest, current vintage Best within 18 months of harvest. Store in a cool dark cupboard, never in direct sunlight or above the stove.

Start with 1 teaspoon per serving and adjust to taste. For marinades: 1–2 tablespoons per 400g of protein. Our blends are well-balanced — you can be generous.

Most ZEST spice blends contain no gluten-based fillers. Check the product label for the full allergen declaration or contact info@zestspices.eu before ordering.

Cool, dry place away from direct heat and light. Tightly seal after each use. Best consumed within 12–18 months of opening for peak flavour.

Across Belgium, the Netherlands, and the rest of Europe. Free shipping on orders over €40 within Belgium and the Netherlands. Orders dispatched within 1–2 business days.

If your order arrives damaged or incorrect, contact us within 14 days at info@zestspices.eu and we will make it right. For food safety reasons we cannot accept returns of opened or unsealed products.