Calabrian Extra Virgin Olive Oil: Liquid Gold to Rescue at Pazzini
A 750 ml bottle of Portaro extra virgin olive oil, straight from Calabria, with one mission in life: to end up on your bread instead of in the bin. Southern Italy in your kitchen, at a food-waste-fighting price.
🇮🇹By The Pazzini team · Saint-Maur-des-Fossés
l'essenziale
The essentials
This anti-waste surprise basket from Pazzini, the Italian deli in Saint-Maur-des-Fossés, holds a 750 ml bottle of Portaro extra virgin olive oil from Calabria, rescued from the bin and offered at a reduced price. This is the green gold of southern Italy, the kind that turns a plain salad into a getaway and a crust of bread into a moment of pure joy. Why let such a beautiful bottle gather dust on a shelf when it could be flavouring your dinner tonight? At Pazzini, we can't stand watching perfectly good food head for the dumpster. So here we are, handing you this exceptional oil, pressed under the Calabrian sun, at a price that's kind to your taste buds and to the planet alike. One bottle saved is a small win for the Earth and a treat for you. Grab it before another food lover beats you to it.
What the basket contains
Portaro extra virgin olive oil from Calabria
Provenance
Region
Calabria, southern Italy
PDO
—
Method
Extra virgin olive oil (extra vergine), cold pressed
Notes
Portaro brand. Italian product rescued from waste and sold by Pazzini, the anti-food-waste Italian deli in Saint-Maur-des-Fossés.
in tavola
Ideas for use
01
The quick bruschetta
Toast a thick slice of country bread, rub it with a clove of garlic, scatter over a few diced tomatoes and add a generous drizzle of this Calabrian oil. A pinch of salt, a little basil, and Italy lands on your table in two minutes flat.
02
The finishing drizzle that changes everything
A risotto, a vegetable soup, a plate of pasta: pour a thread of raw oil over it just before serving. This one simple move unlocks aromas that cooking never delivers and instantly lifts the whole dish.
03
The Sunday vinaigrette
Whisk the oil with a splash of balsamic vinegar, salt and pepper for a dressing that wakes up any salad. The quality of the oil makes all the difference over crisp, fresh leaves.
04
Simply for dipping
Pour the oil into a small dish, add a pinch of salt and a little oregano. Dip good bread in it as an appetiser: a disarmingly simple Italian classic that puts the oil centre stage.
Frequently asked questions
What exactly is in this anti-waste basket?
This basket contains one 750 ml bottle of Portaro extra virgin olive oil from Calabria, in southern Italy. It's a perfectly good product offered at a reduced price as part of our anti-food-waste mission at Pazzini.
Where do I collect this olive oil basket?
You collect your basket directly in store at Pazzini, our Italian deli located in Saint-Maur-des-Fossés (Val-de-Marne). After ordering online, simply come and pick it up with your collection code.
Where does this olive oil come from and what does 'extra virgin' mean?
The oil comes from Calabria, a region in southern Italy renowned for its olive groves. The label extra virgin (extra vergine) marks the highest grade of olive oil: cold pressed, with no chemical treatment and very low acidity. It's the purest and most aromatic oil you can buy.
Why is this oil sold at a reduced price?
At Pazzini, we refuse to waste perfectly edible food. This bottle is offered at an anti-waste price so it finds a home instead of going to waste. You get a great deal while taking real action against food waste.
How should I store my extra virgin olive oil?
Keep your olive oil away from light and heat, ideally in a cupboard with the cap tightly closed. Avoid the fridge. A well-stored 750 ml bottle keeps for several months and will see you through plenty of recipes.
Is this oil good for cooking or only for dressing?
Extra virgin olive oil shines raw, drizzled over salads, bruschetta and vegetables, where its aromas come through fully. It also works beautifully for gentle cooking and slow-simmered dishes. To preserve its finesse, it's often saved for a final drizzle over the finished plate.
