i nostri oli

Monocultivar Carolea

7,68 12,68 

Olive oil known for its low acidity, characterized by a medium / intense level of fruitiness, a medium level of bitter and spicy, with prevalent herbaceous sensations and light hints of artichoke, fresh almond and tomato.

Pair it with:
both raw dishes, salads and appetizers, and cooked dishes, in particular based on fish and vegetables.

Extra virgin olive oil made with olives of a single variety (cultivar) is called monovarietal (or monocultivar oil).

Only a very small percentage of the oils produced in Italy are monovarietal:
the monocultivar is therefore perceived by connoisseurs as a rare and precious oil, an oil with a strong personality, very typical, very representative of the territory in which it is produced and capable of giving a unique and exquisite flavor to every dish.