Olive oil, poured like light
How we choose estate oils for the Sydney table — and why the first press matters for pasta.
In Liguria, olive oil is not a condiment — it is weather. When the first green oil hits warm bread, the room goes quiet.
At Cuore we rotate two estate oils through the year: one grassy and peppery for crudo, one round and almond-sweet for finishing pasta.
Ask for a tasting flight with your antipasti — we love pouring stories alongside the pour.