The Extra Virgin Olive Oil Monocultivar Ogliarola is cold produced with selected olives of the Ogliarola variety only, harvested mainly by hand on sheets and pressed with traditional granite millstones within 24 hours of harvesting. It enhances the qualities of the Ogliarola olive in purity.
Medium fruity with pleasant herbal notes
Medium fruity, persistent, with artichoke and green tomato aroma and the finest pungency
Excellent with with pasta, risotto, salads, fish, white meat and seafood.