IMPORTED FROM LUNGAROTTI, TORGIANO, ITALY. From the cold pressing of certified, selected and hand-picked Frantoio, Leccino and Moraioloo varieties cultivated in the olive-groves of Torgiano and the surrounding hillsides, this oil has a fruity bouquet, brilliant green colour and slightly spicy and bitter flavour. A healthy, delicious condiment when used raw, extra virgin olive oil can also be used for cooking and frying because it is more stable and therefore, more digestible than seed oils. Winner of Italy's "Best Fruity DOP" in Italy.
D.O.P : The first pressing of the first harvest, the last 10 days of October or when Mother Nature tells us it’s time, consists of three types of olives (moraiolo 70%, frantoio 10%, and leccino 20%) The follow up harvest through November constitutes the base product, Extra Virgin Olive Oil. Fantastic for drizzling on tomatoes and mozzarella, bread dipping, etc. Won best fruity DOP in Italy four years in a row.
Color: brilliant green
Aroma: fruity bouquet
Flavor: slightly spicy and bitter
Contents:
500 ml.
16.9 fluid oz.
