This oil is made from cold-pressed olives collected by hand in our ancient orchards situated in the upper Atno Valley in the province of Florence on the boundary of Chianti Classico.
The following varieties are used: Frantoio, Leccino, Pendolino and Moraiolo.
Green in color with an intensely aromatic, spicy bouquet, as well as full-bodied, complex taste with a long finish.
Best used on tomato bruschetta, fish carpaccio, green salads and raw vegetables.
Imported from Italy and being used in our kitchen for variety of meals.
Corrado's Cucina Italiana