Classic extra virgin olive oil
Perfect balance between taste and organoleptic properties, this oil is characterized by an intense fruity flavor that is accompanied by a slightly spicy note, in perfect contrast to the light sweetness of fruit and herbs.
This oil is the product of the best olives from three European Union countries.The Ogliarola and Coratina varieties of Puglia, come from Italy. The first is typical of the Agro Bitontino and of the center / south-west of Bari province; the second, however, in the northern area of Bari province.The Arbequina and Hojiblanca varieties come from Spain. The first is the most important in Catalonia, also cultivated in Aragon and Andalusia. The Hojiblanca, called “white leaf”, is instead typical of Andalusia, cultivated mainly in the provinces of Seville, Cordoba and in the north of Malaga.Finally, the Koroneiki variety comes from Greece, a very productive variety with great organoleptic qualities, whose ripening occurs from mid-November.
Especially good on…
Thanks to its extreme versatility, this type of oil is suitable for many uses. It can be used as a raw condiment for meat or fish based foods, used for the preparation of sauces or soups, or to enhance the taste of vegetables and side dishes.