Ortice
A distinctive single-cultivar oil with medium-intense fruitiness and grassy and tomato notes. Compare it with vegetables, pulses and strongly flavoured dishes.
From the grower to your kitchen
Italian organic extra virgin olive oil for chefs and restaurants
Choose the oil on the plate, in conversation with the people who grow it. We cultivate Ortice, Leccino and Monicella in Morcone, in the Sannio near Benevento. Tell us about your kitchen so we can discuss flavour, quantities and harvest availability.
Discuss olive oil for your restaurantFor chefs, tasting menus and table service
Oil used in preparation and oil added at the pass do different jobs. A finishing oil needs to work with the dish, its temperature and the dose used. For everyday cooking, consumption, storage and pack size matter too.
In fine dining and Michelin-starred kitchens, the useful question is how an ingredient serves the menu. Compare an oil on a warm and a cold dish, alongside the other seasonings; the most intense oil is not automatically the best pairing.
A direct conversation with an Italian organic grower
The Cassetta family has grown olives in the Sannio since 1929. The farm has been certified organic since 2004 and is controlled by Bioagricert. Our range reflects the cultivars we grow; the label and batch identify the oil actually supplied.
Harvests set our production limits. A continuing supply relationship starts by matching your requirements to the quantities available and agreeing what happens when a harvest sells out.
Evaluate the oil on your food before discussing supply
Describe your menu and whether you need oil for cooking, finishing or table service. We can start by comparing the range; the possibility and arrangements for a tasting are discussed directly.
Any tasting selection, pricing, minimum quantity and delivery are agreed according to the harvest and destination. Your enquiry lets us check which oils and formats could meet your restaurant’s needs.
Enquiries from the UK and across Europe
Start with your delivery destination and likely consumption. We need to check availability, transport cost and timing before confirming a proposal for your restaurant.
For the UK, Switzerland and other destinations outside the EU, import arrangements and any additional costs also need to be clarified. Retail checkout shipping is not a professional delivered-price quotation.
Four oils to consider alongside your menu
These descriptions follow our product information. Harvest and storage affect the result, so tasting the relevant batch matters.
Giolivo
Made from Leccino olives, with a more delicate, balanced profile. Consider it for fish, white meat and dishes that need a gentler accompaniment.
Monicè
Made from Monicella olives, with light fruitiness and almond, apple and floral notes. An alternative to test on more delicate dishes.
Moleo
Our blend: read the harvest description on the product page and compare it on your own recipe before adding it to the menu.
Choose the format around your actual consumption
The catalogue includes 250 ml, 500 ml, 750 ml, 1 litre and 3 litres, depending on the oil and availability. For the dining room, consider handling and how frequently a bottle is opened; in the kitchen, match pack size to the time needed to finish it. Product pages show current stock. A free reservation is not immediate availability.
Information for the chef and the buyer
Check origin, cultivar or blend, harvest, batch, format and organic certification before agreeing supply. Ask which documents are available for your chosen product. Any laboratory result must identify its date and batch; a figure from another harvest does not automatically describe the oil you will receive.
Tell us about your restaurant
Whether you are the chef, buyer or owner, include your delivery country, intended use and estimated consumption. This is an enquiry, with no purchase or supply commitment. Any tasting, price, quantity and delivery arrangements must be agreed after availability is checked.
b2b@olivicolacassetta.it