i nostri oli

Olive oils characterized by a medium fruity level, a medium-light level of bitter and spicy, with a prevalent hint of fresh almond and
light sensations of grass / leaf and artichoke.

Pair it with:
fish dishes, soups, meats and legumes

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.