My paternal grandparents emigrated from the Umbrian hill towns of Trevi, Spoleto and Foligno. This area, at the foot of the Apennine Mountains, between Rome and Florence, has a 1,000 plus year history of growing the finest olives and pressing the most beautiful olive oil in all of Italy.
Each November, my wife Kristin and I join our Italian friends in the region and personally observe the same day picking, pressing and bottling of our private label Bonacci Extra Virgin Olive Oil (EVOO). This oversight of our century old family producer ensures that only the finest product ends up in our bottles. We then FedEx air freight over a ton of olive oil directly to Virginia for immediate distribution to our customers. It is estimated than more than 80% of all olive oil is not what they say it is. You have my personal guarantee that Bonacci EVOO is 100% pure; the taste authenticates our claim. Furthermore, we send our oil for chemical analysis to confirm our product is organic, pesticide free and 100% pure.
Bonacci EVOO is a blend of the three olive varieties, Moraiolo, Frantoio and Leccino that grow in this region. Each year the percentage of respective olive varieties changes to keep our special taste profile and mouth feel consistent from year to year. The olive oil taste reflects the unique terroir in this hill town region, the vintage' s weather conditions and unique handling of the fruit to ensure purity and freshness.
Once picked from the tree, olives begin to immediately degrade. Polyphenols and antioxidants are essential products found in olive oil and make this food product so desirable in a heart healthy Mediterranean
Dr. Christopher Bonacci is a highly respected Oral and Maxillofacial Surgeon in the Washington, DC community and happens to be a cousin of world renowned chef Alice Waters of Chez Panisse in Berkley, CA.
Nonnie Importers, LLC is the official importer of Bonacci EVOO. Located in Vienna, VA, we sell to food connoisseurs and top restauranteurs who appreciate only the finest foods and ingredients.
diet. These chemicals degrade rapidly if the olives are not handled properly, are not pressed the same day, are exposed to oxygen and are exposed to UV sunlight. Our oversight and process assures that each limiting factor is optimized and that Bonacci EVOO is the finest quality oil you may ever taste.
Bonacci EVOO is ordered the same way the Italians have done it in oil producing regions for centuries. Our customers advance order bottles in September and October for delivery the first week of December in time for the holidays. Bonacci EVOO is less than a month old when you receive it. This will be the freshest EVOO you ever tasted!
Purchase enough bottles for the entire year. Oil is only good for 12 months as time is constantly degrading the product. An opened bottle is good for 3 months as oxygenation degrades oil. Purchase the next vintage the following fall. Most customers will find a case of 20 bottles satisfies annual needs or they split it with a friend. Odd lot customers always come back for more as long as we are not sold out.