Obtained exclusively from olives of the Ghiacciola cultivar, an indigenous variety among the most representative of the area. The olive trees of this cultivar provide limited production but of particular quality; the result is a great oil, able to best express the uniqueness of the territory. The oil has an intense green color and its bouquet has vegetal and tomato leaf notes. On the palate it denotes a complexity that ranges from aromatic herbs to fresh almonds; the bitterness is well dosed, followed by a decisive spiciness.

Recommended raw, particularly good for enhancing fish carpaccio and tartare dishes, boiled legumes and pinzimonio.

• INGREDIENTS: Extra Virgin Olive Oil
• ALLERGENS: Does not contain allergens