Extra Virgin Olive Oil
The farm’s old olive groves consist of the indigenous Rasara and Frantoio varieties. The resulting cold-pressed oil is particularly valuable due to its low acidity of 0.2 -0.3% oleic acid, which together with the high percentage of monounsaturated fats and low peroxide content make it very digestible.
Pairing
With a balanced aroma, not too bitter but spicier and with an aftertaste of sweet almonds and artichoke, it is well suited to fish, vegetable and pasta dishes.