For all those countries lining the Mediterranean basin, the olive oil three represents not only a food supplies, but it has always been part of the historical, cultural and social heritage. During Romans, olive oil culture reached the widest diffusion in this area and where they settled legions, they planted vines, olives and wheat. Extra virgin olive oil is not only a simple and basic food, but it is ultimate expression of the cleverly job of the man who carries taste, scents and the very unique nature of his own territory. Today, extra virgin olive oil enhances millions people table taste around the world. It is the top healthier dressing that, exalting flavors and products of nature, is the essential ingredient for good food and fine dining

Type: Extra Virgin Olive Oil
Cultivar: Single local varieties
Area of Origin: Countries around the Mediterranean
Olive Grove Altitude: Medium hillside-plains
Harvest Period: November to January
Harvesting: Hand-picked
Extraction System: Milled within 24 hours of harvest; continuous extraction and separation by centrifuge; naturally settled and decanted
Filtering Method: Unfiltered
Appearance: Fairly dense, green jade in color
Aroma: Light and fresh with a persistent aftertaste
Taste: Fruity with almond notes
Use: Ideal for fish dishes, fresh cheeses, vegetable soups, and salads
Shelf Life: 24 months