A light fruity oil pressed from locally grown Frantoio and Leccino olives grown in the S. Eraclio di Foligno area of Umbria. This extra virgin olive oil is excellent on steamed fish, shellfish salads, polenta with roast codfish, barbecued tuna with red onions and basil, or boiled veal with potato puree. It can be used to make mayonnaise or legume cream and enhances the taste of olive oil yoghurt. It also pairs remarkably well with anisette and star anise cakes.
Pairs Best With
Leafy Green Salads, Garden Salads, Fruit Salads, Raw Vegetables, Boiled/Steamed Veg, Broiled Fish, Grilled Fish, White Meat, Soft Cheese, Pasta, Soups & Stews, Sauces, Pizza, Legumes/Pulses
Recent International Awards
2017 NYIOOC - Gold
2016 NYIOOC - Gold Medal