Partanna Robust Extra Virgin Olive Oil – 3 Liter Tin

Overview

Product: Partanna Robust Extra Virgin Olive Oil.

Quantity: One 3-liter metal tin, labeled 101 fl oz.

Harvest: 2025/2026.

Origin: Partanna, Sicily, Italy.

Olive variety: Nocellara del Belice, also known as Castelvetrano olives.

Production: Cold extracted; obtained from olives solely by mechanical means.

Verification & packaging:
Non-GMO Project Verified. BPA-free tin.

Ingredient: Extra virgin olive oil.

Is a 3-liter tin the right size for your kitchen?

One tin holds the same volume as six 500 ml bottles or four 750 ml bottles. It is a practical size for households that use olive oil regularly across cooking, dressings, and finishing.

At 250 ml per week, a household would use the tin in about 12 weeks. Choose a size that fits your cooking habits, and follow the storage advice below to help protect the flavor after opening.

Make a large tin easy to use: Pour a small amount into a clean, completely dry, dark-glass bottle with a closing cap. Keep the remaining oil tightly sealed in the tin, in a cool, dark cupboard.

From the first sauté to the finishing drizzle

• Sunday sauce: Use it to gently soften onion and garlic before adding tomatoes. Save a small drizzle for the finished sauce if you want more olive flavor.
• Broccoli rabe, escarole, and beans: Cook with olive oil and garlic, then finish with lemon or a pinch of crushed red pepper.
• Roasted vegetables: Toss eggplant, zucchini, or potatoes with oil and seasoning before roasting. Add fresh herbs when they come out of the oven.
• Tomato salad and mozzarella: Drizzle over sliced tomatoes, mozzarella, and torn basil. Season to taste and serve with bread for the juices.
• Pizza and focaccia: Brush dough before baking or add a light drizzle after it comes out of the oven. For pizza night, pair it with our New York City pizza dough.
• Warm bread: Try the oil on its own first, then add oregano, cracked pepper, or a little sea salt to suit your taste.

A simple lemon dressing worth knowing

Whisk together 3 tablespoons Partanna olive oil and 1 tablespoon fresh lemon juice. Add a pinch of dried oregano, salt, and black pepper. Taste and adjust: a little more lemon for brightness, a little more oil for a rounder finish.

Toss with a green salad, spoon over cooked white beans, or drizzle over grilled vegetables just before serving. Make only what you need for the meal.

Keep the flavor you bought it for

1. Choose a cool, dark cupboard. Keep the tin away from the stove, oven, and sunny windows. The tin blocks light, but it does not protect the oil from heat.
2. Close it after pouring. Keep both the tin and any serving bottle capped between uses.
3. Clean your serving bottle between refills. Wash it and let it dry completely before adding fresh oil.
4. Use it regularly. Follow the date and storage directions on your tin. For best flavor, plan to use opened olive oil within a few months.

From the Asaro family in Sicily

The Asaro family established its farm in Partanna in 1916, in Sicily's Belice Valley. The label describes more than five generations of olive growing and identifies Robust as the oil the family uses at home. That everyday role makes sense: one flavorful oil for the pan, the salad bowl, and the table.

Ingredients & nutrition

Ingredient: Extra virgin olive oil.

Servings per tin: 200, based on the label's 15 ml serving size.