Cardum extra virgin olive oil

Cardum extra virgin olive oil

The oliveti -- olive groves -- that produce award-winning Cardum extra virgin olive
oil are in the hills of the island of Sardinia, 120 miles west of the Italian mainland.
Cardum tastes of its namesake cardoon, a member of the artichoke family.

Shepherds live in the hills; sheep graze in the oliveti. Their milk becomes piquant
pecorino-romano cheese -- pecorino means "from sheep." Cardum pairs well with
it. Sardinian mountain cuisine is spit-roasted pork and lamb, so Cardum pairs well
with that, too. And since Sardinia is an island, Cardum and fish and seafood are
a natural combination. In fact, sardines are named after the island.

Of the approximately three dozen olives indigenous to Sardinia, Bosana Nera di
Gonnos and Tonda di Cagliari have been specially selected for Cardum. The
meanings of Bosana and Gonnos are obscure, but the Nera tells us that they are
black. "Tonda" means "round," as in "rotonda." Cagliari is the name of the
3,000-year-old seaport town at the southernmost tip of Sardinia.

Every year, from October to December, the olives are harvested by hand and
immediately sent through a traditional cold stone press. This produces an oil
with a deep smell of fruit and cardoon. The finish is slightly biting with a hint
of agreeable bitterness, a whiff of fresh oregano.

Cardum's elusively haunting taste will delight your guests -- and leave them
wondering just what your secret is.

Region of origin	SARDINIA
Flavor category	MEDIUM FRUITY
Smell	Cardoon and fresh cut grass aroma
Flavor	Very mellow olive and cardoon with slightly bitter and herbal-spicy
Uses	Excellent with fish and bottarga; ideal for adding that special je ne sais quoi to roast pork and lamb; with pecorino cheese