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  1. Overview

Nino Organic Extra Virgin Olive Oil

Balanced, full bodied & fruity. Slow Food. Organic


Produced in Sicily using hand-picked olives, the oil is cold pressed within 12 hours of harvest. It is a very high density oil, with an intense green color with golden yellow glints. The smell is spicy and herby, full bodied and persistent. The taste is fully rounded, fruity and well balanced, with undertones of green tomatoes and almonds.

Shelf Life

Kept in a cool and dry place away from direct sunlight Nino's Olive Oil will maintain its qualities for at least one year.

How to use

Nino’s Olive Oil can be used both to cook with and as a finishing oil. It will enhances the flavours of all Mediterranean food.

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Quick tips

Use Nino’s Olive Oil in all recipes that will benefit from its well-balanced flavour:

What about Nino


Bitterness, Sweetness & Spiciness - Our oil is the perfect combination!

The organic farm “Case di Latomie” lies along the hills of a gentle slope towards the crystal clear sea of the ancient Greek colony of Selinunte. The inheritance of the Greek civilization is not only visible through the magnificent temples in the area but it is believed that Greek people introduced the first wild olive trees in the western area of the Mediterranean Sea. Greeks had likely come in contact with olive trees from Persia and Syria, and olives were initially used to derive a kind of combustible paste used to light up their cities. Over the centuries they had perfected their agricultural knowledge and started to methodically cultivate the olive tree. When the Greeks were cast out of Sicily by the Arabs, olive plantations remained as part of their heritage.

More about Nino

Recipes with Organic Extra Virgin Olive Oil

  1. Ceasar Salad
  2. Bruschetta
  3. Bresaola wraps with celery root salad and mushroom aioli
  4. Spaghetti with oven-roasted tomato sauce with salami, olives and pecorino
  5. Roasted carrots
  6. Roasted Mediterranean vegetables
  7. Parmigiano custard with anchoïade and green vegetables salad
  8. Pumpkin and amarettini cannelloni with sage browned butter
  9. Pan-roasted onions with Prosciutto di San Daniele and shaved Pecorino Roncione
  10. Bagna Cauda
  11. Salsa Tonnata (Tuna sauce)
  12. Chickpea salad with red pepper, eggs and boquerones
  13. Tortilla with Fresh Tomatoes, Spinach and Roncal
  14. Pasta with Sardine and Wild Fennel Sauce
  15. Stir-fried mushrooms with Walnut Sauce and Parmigiano
  16. Pistacchio Dukkah
  17. Asparagus, Taleggio & Speck Pizzetta
  18. Broad Beans, Peas, Pecorino & Speck Salad
  19. Zucchini flowers, mozzarella and Parmigiano pasta
  20. Rucola salad with Parmigiano, Balsamic Vinegar and Olive Oil
  21. Boquerones with parsley
  22. Bruschetta with Boquerones and avocado
  23. Mackerel, onion, celery, fennel, parsley, capers, olives & Anchovy salad
  24. Pasta Salad with Pesto
  25. Skewers of Melon, San Daniele ham and Mozzarella
  26. Honeydew, Cantaloupe and Luciano's Prosciutto Salad
  27. Salad of Salted Anchovies, roasted peppers, eggs & parsley
  28. Pasta with Salted Anchovies and confit onions (Bigoli in Salsa)
  29. Spaghetti Puttanesca
  30. Watermelon salad with feta, mint and olive Oil
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