Extra Virgin Olive Oil was the base of much of the food that Donatella grew up with: not just in salads, but also to make pasta, breads and cakes. Extra Virgin Olive Oil was the go-to ingredient. In fact, Donatella was 18 years old before she even tasted butter!

So when it came to selecting an olive oil that Donatella loved to have everyday, she selected a fruttato – a light, fruity oil made from olives picked just before peak ripeness. Made from a blend of Apulian and Tuscan olives, the Leccine, Coratine and Gentile, Donatella Fruttato has an aromatic note of fresh green leaf.

Now we know that Extra Virgin Olive Oil also has the added benefit of being a healthy alternative to other emulsifiers like butter, so most Americans use olive oil for salad dressings, or to sauté vegetables, but don’t realize the versatility of olive oil. It can be used in so many different ways. Donatella Fruttato is bright and subtle, perfect for salad dressings, sautéing, baking, or enjoying on its own with a crusty piece of bread.

Some of Donatella’s recipes using her Fruttato Extra Virgin Olive Oil are included in the booklet that accompanies the product. They are all delicious and so good for you.