Extra Virgin Olive Oil
The Extra Virgin Olive Oil we produce is made with the finest hand-picked Raggia, Frantorio and Leccino olives, which are native to the Marches region of Italy and grown decisively by our wine cellar for the distinctive flavours that combine in our Olive Oil recipe. Upon selecting the olives, they are promptly pressed into the Extra Virgin Olive Oil using traditional methods without heat to retain the freshness and character present within each of our bottles.
Historically olives have been cultivated throughout Italy’s landscapes for nearly 6000 years dating back to the Roman Empire where the oil was an essential requirement to the Empires exsistence, with historic references to divisions being based specifically around olive growing territories.
BOur wine cellar has proudly been producing our Olive Oil for several decades with some of our trees as old as 150 years of age that continue to thrive within the coastal climate and hilly territories of the Le Marche Region that provide a unique characteristic to the oil we produce.
Characteristics
Olive Varieties – Raggia, Frantorio and Leccino
Colour – Deep Olive Green
Taste – A well rounded oil offering appetising flavours of fresh green herbs, and fruit aromas, with subtle nuances of artichoke, almond and a deliciously spicy sensation that compliments the evolution of its flavours.
Olive Oil Pairing
Consider pairing the delicious flavours of our Extra Virgin Olive Oil as a dressing for salads, an alternative to cooking oils to add to a dishes complexity or to simply enjoy with bread, salt and pepper to fully appreciate the fresh and interesting flavours of this high quality oil. Below is a list of principle dishes we recommend accompanying this oil:
- Mixed pepper and salad leaf bruschetta topped with parmesan flakes topped with olive oil
-Shrimp and mixed leaf salad served with a slice of lemon topped with olive oil
- Grilled Chicken topped with a tomato base source with olive oil, garlic and mixed herbs
