Nonna's Olive Oil 750mL Cooking & Sautéing
Extra Virgin Olive Oil · Cooking & Sautéing
The workhorse. A Sicilian blend of Biancolilla, Cerasuola & Nocellara made to be poured generously into a hot pan, every night.
What's in the tin
- Biancolilla, Cerasuola & Nocellara olives
- Single sourced from Borgetto, Sicily
- First cold pressed within hours of harvest
- Stands up to sauté heat
- Tin-packed in Sicily, sealed until your kitchen
- No seed oils, no shortcuts
The Difference
Made Like Nonna Would
An everyday cooking oil held to the same standard as our finishing oil, because Nonna doesn't cook with anything she wouldn't drizzle.
-
SICILIAN FIELD BLEND
THREE VARIETALSBiancolilla, Cerasuola & Nocellara, blended in the grove, not the warehouse.
-
FIRST COLD PRESSED
WITHIN HOURSPressed the same day it's picked for peak flavor and nutrients.
-
MADE FOR
COOKING & SAUTÉINGBuilt for heat: the everyday oil for the pan, not the shelf.
-
TIN-PACKED
NO SUNLIGHTSealed in Sicily in a tin that blocks light until you open it.
-
MADE LIKE
NONNA WOULDReal oil. Real families. No fakes.
Nonna's rule: the pan deserves real oil too. This is a Sicilian field blend, Biancolilla for smoothness, Cerasuola for body, Nocellara for a peppery backbone, grown in Borgetto, first cold pressed within hours of harvest, and tinned on the island. It holds its character in a hot pan, so the base of the dish tastes like something before you've even added the garlic.
On the tongue
TASTING NOTES
Rounder and more buttery than our drizzling oil, with ripe-olive depth and just enough pepper to remind you it's fresh. Made for soffritto, sautés, roasting trays, and anywhere a recipe starts with "heat the oil."
Perfect with
PAIRINGS
-
Sunday sauce & soffritto
-
Crispy roasted potatoes
-
Seared chicken cutlets
The Difference
WHY NONNA'S
Most olive oil on grocery shelves is months, sometimes years, past its peak. Here's what makes ours different.
I DON'T DO SEED OILS. I DON'T DO SHORTCUTS. I DON'T DO FANCY. I DO IT RIGHT. EVERY SINGLE NIGHT.
Nonna Gracie
From the kitchen family
SEE WHAT WE'RE COOKING UP
Questions
FREQUENTLY ASKED
What makes the Cooking & Sautéing EVOO different?
It's a blend of three Sicilian varietals, Biancolilla, Cerasuola, and Nocellara, single sourced from Borgetto, first cold pressed, and packed in a light-proof tin that's sealed in Sicily until you open it. A real extra virgin olive oil made for everyday heat.
Is it safe to cook with extra virgin olive oil?
Yes. Its smoke point sits comfortably above standard sauté and roasting temperatures. Fresh, high-quality EVOO is also more stable at heat than tired, old oil, another reason freshness matters.
How is it different from the Drizzling & Dipping oil?
The drizzling oil is a single-varietal Biancolilla made to be used raw. This one is a rounder, more buttery blend built to start a dish: soffritto, sautéed greens, roasted vegetables, seared proteins. Most Nonna's kitchens keep both tins out on the counter.
What does it taste like?
Ripe olive, a buttery, round body, a little fresh-cut grass, and a gentle peppery finish. It flavors the pan without shouting over the dish.
Why the tin instead of a glass bottle?
Light is one of olive oil's worst enemies. The tin blocks sunlight completely, and it's filled and sealed in Sicily; the first time it's opened is in your kitchen.
Why is Nonna's more expensive than store-bought olive oil?
Better olives, careful Sicilian sourcing, and small-batch production. Most grocery-shelf EVOO is months (sometimes years) past peak by the time you buy it; Nonna's is cold-pressed within hours of harvest and sealed at the source. You're paying for fresher oil with more flavor and more naturally occurring polyphenols.
