Antonino Mennella is a passionate young extra virgin olive oil producer from the Salerno area of Campania, Italy. On his small 2,000-tree farm he produces this limited edition Raro ('rare') extra virgin olive oil by removing the pits of the Ravece and Rotondella olives, and then only pressing the remaining fruit. This process is known as "denocciolate".

This pitting before pressing is unique, and it creates an extraordinary extra virgin olive oil unlike any other you will find.

Antonino uses advanced pressing and processing technology to produce a super extra virgin olive oil with double the average content of polyphenol antioxidants, and an astoundingly low level of free oleic acid. As a result, this extra virgin olive oil has almost the same level of freshness as an olive still on the tree.

La Madonna dell’Olivo has optimal levels of vitamin E tocopherols, and Omega-3 and Omega-6 fatty acids. This extra virgin olive oil has a remarkably well balanced flavor profile and is thus a ‘double winner’ -- an elixir of good health with amazing flavor.

This is a deep, intensely fruity extra virgin olive oil with irresistible aromas.

"My objective," says Antonino, "is to fight uniformity and exalt differences." Try this Raro Extra Virgin Olive Oil and you will see exactly what he means!

• 96 out of 100 points in the esteemed Flos Olei 2011 Guide to the World’s Best Extra Virgin Olive Oils by Marco Oreggia
• Distinguished as "The Best Extra Virgin Olive Oil Blended - Intense Fruity" by Flos Olei 2013 Guide to the World's Best Extra Virgin Olive Oils
• Voted one of the Top EVOO Farms and a “Made with Love” Olive Oil

Produced and bottled by La Madonna dell’Olivo with olives grown, harvested, and pressed at the La Madonna dell’Olivo Estate in Italy.

500 milliliter (16.8 ounce) bottles

In the Mediterranean, squid ink is used in many recipes: Paella, risotto, black rice, soup, pasta, and of course Chipirones en su Tinta (squid in its own ink). It is also regularly included in seafood stews. In Italian cooking, it is used to prepare spaghetti al nero di seppia.

• Try it in this Black Rice with Squid and Shrimp recipe.

Squid ink contains numerous amino acids and polysaccharides, so in addition to being delicious in recipes, it is also known to have many health benefits including treating depression.

Yes this squid ink is the same ink that they squirt at their attackers in order to escape.

Conservas de Cambados is based in Galicia in Northeast Spain. This is the region of the Arousa Ría, which is well-known not just for its size, but also for the richness of its marine life.

Ingredients: cuttlefish ink, water, and salt.

3.2 ounce (90 gram) glass jar.

Lampescioni are a traditional wild-gathered food typical of the Puglia region of Italy. Though called wild onions they are actually in the hyacinth branch of the asparagus family (Muscari racemosum). They have the delicate bitterness of that familiar vegetable but with the shape and texture of a roasted scallion. These springtime bulbs are lightly pickled and exclusively packed in olive oil for RITROVO.

In Puglia they are used in frittatas and as a garnish for the regional dried bean and dandelion stew, fave e cicoria. They can be great atop cooked or pureed beans of any kind. Also try adding slices to antipasto or charcuterie plates, or any type of sandwich. They make a great garnish for roasted meats, roasted fingerling potatoes, and root vegetables.

Ingredients: wild onions (55%), olive oil, wine vinegar, salt, spices. Contains sulfites.

10 ounce glass jar