A single varietal oil from the northern Italian region of Trentino Alto-Adige produced exclusively from local high quality, early-harvest Casaliva olives. Picked early in the olive season, the oil produced from these olives has a high concentration of polyphenols, among them a recently discovered molecule called oleocantale, noted for its anti-inflammatory properties. Olive oil pressed from Casaliva olives is enjoyed for its well-balanced, vegetal flavor with pronounced herbaceous notes of mint and rosemary with a distinct black pepper and almond finish.
Pairs Best With
Bitter Green Salads, Roasted/Grilled Veg, Grilled Fish, Red Meat, Aged Cheese, Soups & Stews, Pizza