Extra virgin olive oil is considered the “green gold” of
Italian culinary tradition, as its value and its
history derive from a four-hundred-year-long tradition.
It is characterized by an intense yellow furrowed color
by veins tending to green which, being so bright,
attest to its genuineness, its quality and its freshness.
Very particular is its complex but at the same taste
very delicate time, as it was born from olives with character
sweet, and with an elegant and fruity finish.