i nostri oli

Aromatic olive oil rich in polyphenols, characterized by a medium / intense level of fruity, bitter and spicy, with a prevalent hint of fresh almond and light sensations of grass / leaf and artichoke.

Pair it with:
steamed vegetables, tomato salads, grilled porcini mushrooms and legume soups, raw on grilled meats, stews and cheeses, especially seasoned ones.

THE MONOCULTIVAR: A MONOVARIETAL OIL
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.