Organoleptic properties of Ravece Extra Virgin Olive Oil

Organoleptic properties of Ravece Extra Virgin Olive Oil

Intensely fruity and low in acidity, the final product has a more or less intense green color and a perfect balance between bitter and spicy. The taste clearly recalls herbaceous notes and notes of green tomato, tomato leaf and artichoke.

Cooking pairings

Basso’s Ravece Extra Virgin Olive Oil is perfect for adding character to dishes such as legume soups, roasted red meats, grilled vegetables, raw fish salads, white pasta dishes or grilled white meats.

For its characteristics and incomparable flavor, it is recommended to be consumed raw.