1 bottle à 5 dl
the photo doesn't represent the original bottle size
11 Item Items
Warning: Last items in stock!
Olio best shows its organoleptic properties raw: As a delicate herb for pasta, salad and vegetables, grilled meat, braised and fried fish. Olio can also be used for cooking. Do bear in mind that it must not be overheated, as it would otherwise lose the fine fragrances and aromas as well as its easy digestibility. Only use Olio once in the deep fat fryer.
Olio is extracted from the first pressing of olives, picked between mid-October and the start of December in the slopes of the Podere and pressed within 24 hours of the harvest. The highly aromatic "Frantoio" – also known as "Coreggiolo" – "Moraiolo" and "Leccino" varieties melt into this beautiful harmony. Olio should be consumed inside of 24 months to preserve its unique organoleptic properties and volatile aromas. Olio is an entirely natural product without any chemical treatment.