Extra Virgin Olive Oil 2024

Italian extra-virgin olive oil obtained from cultivars: frantoio, moraiolo, leccino and pendolino.
Olives are hand-picked from mid-October and rapidly cold-pressed after defoliation and washing.
It is a compound oil, rich of those flavors recalling green olive, artichoke, thistle and an officinal note of freshly picked aromatic herbs.
The taste starts balancing slightly sweet, and then favors a faintly hot harmonic end, integrated by a lightweight bitter note, making it the ideal match for any food.
A truly versatile oil, it is excellent for raw vegetable dressing, bruschette (grilled bread rubbed with garlic and topped with tomatoes, olive oil, salt and pepper) , soups or potages and finally accompanying red meats.