Laudemio is the quintessence of fine, high quality extra virgin olive oil. I had the pleasure of attending a tasting luncheon for the brand at Leopard Des Artistes. The cold pressed oil is methodically produced in Tuscany by 21 estates that pick the olives at the right stage of ripeness, embracing quality and unique taste. Diana Frescobaldi, president of the Laudemio consortium attended the luncheon and gave guests background on Laudemio’s history. She also provided some tasting notes on the six different oils (Frescobaldi, Antinori, Fattoria San Michele a Torri, Petrolo, Gonnelli, Fattoria Le Sorgenti) that were present for tasting.

I’m beyond impressed with the variety and delicious taste of the Laudemio oils! Chef Vito Gnazzo along with Chef Eric Howard and Theo Friedman of Theory Kitchen prepared unique dishes with Laudemio for the luncheon. They included antipasti, pasta, scallops over asparagus, and olive oil gelato. Such exquisite presentations of the food! Guests also enjoyed Marchesi Frescobaldi red and white wines. The oils are quite appealing and easy on the palate. Even the packaging is remarkable with a unique glass bottle that has the classy feel of a perfume bottle. Laduemio varieties are available at fine retailers such as Dean & Deluca and Eataly. Be sure to try them!

Diana Frescobaldi and Chef Vito Gnazzo