Aldo Armato Olive Oil & Mario Bianco Honey

An Aldo Armato olive grove, north of the Ligurian coast.

Aldo Armato’s family has been making olive oil for five generations, from ancient groves planted in the hills above the Ligurian coast, just west of Savona.

He and his wife, Laura, built a frantoio on the ground floor of their home, from which today they make olive oils from the fruit of the same trees and provide the Mad Rose Group with a first cold-pressed oil called S-ciappa — “the ultimate.”

“The oil we purchase,” Mad Rose explains on its site, “is from the very first free run juice, the liquid that runs free as the olives are positioned to be crushed by the immense old stone that turns slowly to press the olives and release their liquor.”

It’s fruity, very low in acid and more buttery than the rustic olive oils typically produced in the warmer areas of the Mediterranean.

Due north, past Turin, Mario Bianco honeybees feed on flowers in the Gran Paradiso national park, on the border of the Piedmont and the Valle d’Aosta.

Acacia trees line the valley’s lower slopes, followed, on the incline, by rhododendron and then chestnut trees.

This Friday, April 15, we’re delighted to be hosting the producers of Aldo Armato olive oil and Mario Bianco honey and sampling both the S-ciappa and Rododendero (rhododendron) and Tiglio (lime blossom) honeys.

The Rododendero is bright and spicy with a subtle bitterness and a long finish, and the Tiglio (pictured) is a deep, sunny yellow with flashes of green and notes of fresh mint.

We hope you’ll join us!

Where: Bklyn Larder, 228 Flatbush Avenue, Brooklyn, NY
When: Friday, April 15, 5–7 p.m.
What: Complimentary sampling of Aldo Armato S-ciappa Extra Virgin Olive Oil and Mario Bianco Miel di Rododendero and Miel di Tiglio (honeys)

One clap, two clap, three clap, forty?

By clapping more or less, you can signal to us which stories really stand out.