VIRGILIO OLIVE OILS

An unprecedented encounter between different varieties, an expression of territories that are sometimes distant from each other, this oil offers delicate sensations in combination mainly with seafood dishes. Of varying olive varieties depending on the vintage, this year it was produced with Biancolilla, Leccino and Razzola variety olives.
It is characterized by a light fruity, herbaceous taste and aftertaste of tomato, apple and green almond.
It is suitable for boiled and baked fish, seafood salads, legume and cereal soups, white meats, shellfish

Showing all 4 results

Scroll to top