Extra virgin olive oil

An extra virgin olive oil of the highest quality, versatile and valuable in the kitchen, capable of enhancing the flavours of any dish. Thanks to its organoleptic profile, rich in polyphenols and characterised by intense aromatic notes and bitter and spicy nuances, it is perfect for enriching simple and refined dishes. Used raw, it is ideal on salads, fish carpaccio and red meat, where its freshness harmonises perfectly with delicate flavours and accentuates their complexity. In first courses, such as pasta with tomato sauce or vegetable soups, a few drops at the end of cooking give a unique touch, while in combination with mature cheeses and bruschetta with homemade bread it gives depth and character. Finally, a drizzle on fruit or chocolate desserts creates surprising contrasts, making the olive oil a fine protagonist in pastries as well.