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Our selection brings together carefully chosen olive oils, each expressing quality, character, and a strong connection to its place of origin.
Polyphenol contentPolyphenols are natural antioxidants in olive oil that enhance its stability, health benefits, and flavor. Higher levels indicate fresher oils with a more intense taste.
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Peranzana by Mimì
£30.85
Peranzana / Medio: Medium-fruity of green fruit, rich in both vegetal and herbaceous scents with the distinct note of green tomato and green apple followed by hints of artichoke and sour almond. On the palate the freshness of the green apple comes back, followed by the smell of the tomato; it shows character with bitter and spicy present, while maintaining the elegance and harmony between the two components.
Capacity
0.5L
Year
2025
puglia
medium
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Nick's experience
“The Peranzana cultivar has a clean, green flavor with a medium, balanced intensity. When you taste it, you immediately notice fresh notes like green apple and tomato leaf. It’s clearly rich in chlorophyll and carotene, giving it a bright, naturally green profile that comes through in a simple, honest way.”
Nick
Pairings
- Tomato salads (Caprese, panzanella), Grilled sea bass, branzino, or trout, Roasted or grilled chicken, Fresh mozzarella
- Burrata
- Ricotta (especially on crostini with honey)
- Aged pecorino (for contrast)
- Pork loin or porchetta
- Lean beef, sliced and finished with oil
- Prosciutto, bresaola, or carpaccio plate
- Tuna carpaccio or tartare
- Octopus salad
- Steamed mussels or clams
- Shrimp with lemon zest
- Grilled zucchini, eggplant, asparagus
- Fennel & citrus salads
- Artichokes (raw or grilled)
- Mixed greens with lemon & shaved Parmigiano Pair with fresh, delicate flavors. Tomatoes, mozzarella, white fish, and greens love its gentle fruitiness.
- Finish, don’t cook. Drizzle at the end to showcase its almond, tomato-leaf, and peppery notes.
- Use with mild proteins. Chicken, pork, seafood, and carpaccio pair better than heavy red meats.
- Match green with green. Anything herbal, leafy, or vegetal (zucchini, artichoke, fennel) works effortlessly.
- Balance acidity. Lemon, vinegar, or citrus amplifies Peranzana’s freshness.
- Respect its medium intensity. Avoid overpowering it with spicy, smoky, or very bold dishes.
- Highlight raw applications. Salads, bruschetta, grain bowls, and crudo show it at its best.
- Try sweet contrasts. Drizzle on vanilla gelato, ricotta + honey, or dark chocolate for a gourmet twist.
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