Why should Americans buy premier Italian olive oil?

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Starting with variety: stretching from the Alps almost to Africa, the Italian boot harbors thousands of different microclimates and landscapes, where some 500 different olive cultivars grow: raw materials for countless distinctive oils.

From this variety comes artistry: artisanal Italian oil-makers interpret their olives in unique ways, using hyper-modern milling technology and age-old traditions.
Their artistry yields complexity: the best Italian oils contain mysterious and endlessly fascinating aromas, flavors and mouthfeel, a subtle point and counterpoint of bitter and pepper.

All of which, in turn, signals health: flavorful Italian cultivars like coratina, moraiolo and frantoio, when properly harvested and crushed, contain some of the highest levels of phenols and other health-promoting substances of any olive oils on earth.

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