The food editor for the New York Times, Marge Smith, could not say enough good things about this olive oil. It is simply the best olive oil on the market today. In the 50 years of selling olive oil, I agree.
September 19, 2007
Poggio Cappiano
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I am really pleased with these favourable comments and I would therefore like to thank Joe Niccoli, who is promoting our product very professionally and passionately.
Thank you, Joe
Comment by fabrizio — September 21, 2007 @ 4:03 pm