Pure, extra virgin olive oil is not only a light and delicate addition to many wonderful dishes, it is one of the most health-promoting types of oils available. Olive oil is rich in monounsaturated fat, a type of fat that researchers are discovering has excellent health benefits. Exclusive use of olive oil during food preparation seems to offer significant protection against coronary heart disease. Moreover, thanks to its low acidity, lower than 2%, our oil facilitates digestion and contributes to the reduction of acid and gastric ulceras.
The sweet flavour, with a slightly bitter, gives to the Extra Virgin Olive Oil a strong personality. It is particularly indicated: uncooked to dress salads, bruschette (toasted bread seasoned with garlic, olive oil and salt), bresaola (cured raw beef), and roasted fish; cooked to prepare soups, first courses and legumes. The colour is green with golden yellow reflexes, the smell is intense fruity, the taste fruity, with almond aftertaste.