As a child, Nunzio Bastone tended to his family’s olive trees with his grandfather. Eventually life took him away from the land, and he became a banker. Ten years ago he decided to resurrect olive oil production on his family’s land. We were the first to bring his extra virgin olive oil to America.

Nunzio blends three different olive varietals to create Aulente: 20 percent nocellara for aroma, 20 percent nocilla for balance and 60 percent cerasuala for body. Each varietal is pressed on its own, and all three are blended at bottling. This takes more work, but to Nunzio's mind, it doesn’t taste as good if they're all mixed together in large vats ahead of time. (Some of our other meticulous oil makers, including Marina Colonna, follow the same process as Nunzio).

The latest vintage of Aulente, pressed in the fall of 2012, has a silky mouthfeel.  It starts light and mild, with a bitter crescendo in the middle and a sharp peppery finish. The aroma is bright, with fruity notes of freshly cut grass. It would go with anything: salads, pasta or even steak.

Recipients of our Culinary Adventure Society were the first to try this oil. Discover more of our Monthly Food Clubs.