Mosto Extra virgin olive oil comes from a simple
and natural pressing of olives; unlike other Extra virgin oils
it does not undergo filtration, therefore it keeps
integrates all the fragrances of the olives with which it is produced.
It has an intense yellow color with green veins, a veiled appearance,
slightly cloudy, in fact it can form a slight deposit on the
bottom of the bottle. The slightly bitter aftertaste is pleasant
and spicy, yet delicate in cooking which makes it usable for
all needs, in particular for the pinzimonio and raw on
minestrone, on pasta and white rice.