Organic Olive Oil 3 L

Tuscany in all its flavour and splendour: our blend of typical, native varieties (Frantoio, Leccino, Moraiolo and Pendolino), organic, cold-extracted and filtered (no sediment in the tin, so flavour and colour are naturally preserved) to guarantee a quality that lasts from the moment of pressing until its natural decline. After 18 months from pressing, the oil is considered “expired”, but only because the polyphenols in it drop drastically and greatly limit its health properties.

Packed in handy tins to best protect the quality of the product from the damage caused by sunlight, a size ideal for large families or for those who use it heavily, offering the best price per litre.

Colour that ranges from yellow to green depending on the weather during the growth of the olive, fresh vegetal flavours that vary but always with notes of freshly cut grass, a balanced taste, sometimes more intense, but never peppery or such as to catch your throat and choke the taster.

“Bono” oil, as they say in Tuscany, is used for everything in the kitchen, especially since lard was dethroned from its dominance in traditional recipes about 700 years ago. Today it is used raw to dress vegetables and greens, to brown the soffritto in soups or pasta sauces, to oil meat or fish roasts before cooking, to make mayonnaise or other oil-based sauces (there are sunflowers in Tuscany, but the oil is not eaten raw), and also for frying. Here, if possible, we prefer the “old” oil, that is, the penultimate harvest from the trees.