Classic extra virgin olive oil
Perfect balanced 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 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, is typical of the northern area of Bari’s province. The Arbequina and Hojiblanca varieties come from Spain. The Arbequina 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.