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Extra Virgin Olive Oil Tasting : 6 cultivars

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Extra Virgin Olive Oil Tasting : 6 cultivars


Tonda Iblea is a dual-purpose cultivar as it is used to produce both oil and table olives. Its oil has a moderately intense fruity flavour, with exuberant hints of tomato leaf, artichoke, newly-cut grass and aromatic herbs. The overall taste is supported by bitter and pungent well-structured hints. It is ideal with fish and grilled meat.
It is perfect for tomato sauce.


Frantoio, the most widespread cultivar in Central Italy, is also the symbol of Italian olive growing in the world. Maturation is quite early and the oils obtained are characterized by elegance and balance, which are expressed to the nose with mid-palate fruity hints and evidence of artichoke leaf. In the mouth, the front palate is characterized by a bitter and pungent taste, followed by slightly herbaceous sensations and a back palate of fresh almonds. Ideal with minced raw meat and minced raw tuna fish.


Itrana, also known as the olive from Gaeta, is a dual-purpose cultivar as it can be used to produce both extra-virgin olive oil and table olives. The oil from Itrana is elegant to the nose for its delicate scents of herbs, tomato leaf and fresh almond, and to the taste for its pleasantly pungent and bitter hints. It is perfect with fish dishes and grilled vegetables.



Casaliva is the most important autochthonous cultivar in the three regions overlooking Lake Garda. The oil we obtain has a light medium fruity scent, with elegant aromas of herbs and almonds. In the mouth, it has a slightly bitter and stronger pungent vein, combined with extensive green hints in perfect harmony with what is smelled by the nose.
An oil that enhances fish dishes with tasty side dishes, carpaccio, rocket or chicory salads and cooked vegetables.It is indispensable on vegetarian lasagna or strangolapreti (Trentino style spinach dumplings).


calabria olio

Lightly fruity. Deep golden-yellow colour. Harmonious and peculiar on the nose, with ample fruity and vegetal aromas, clearly reminiscent of golden apples, red fruit and lettuce. In the mouth, it is soft and enveloping, characterized by elegant notes of field vegetables, artichoke and sweet almond. It admirably balances bitter and spicy. Ottobratica is an extraordinary cultivar and it has been the core work of my family for decades. Olives are small, elongated, black when fully ripe in the month of October, hence their name. In the kitchen, it enhances steamed shellfish, boiled fish and grilled white meat. It is perfect for mayonnaise.


moraiolo mono cultivar

Intense fruity olive scent. Dense green colour with warm golden-yellow glints. The complex and powerful nose is crammed with extensive vegetal notes of artichoke, thistle and strong balsamic hints of mint, sage and basil. The taste is definite and rotund, with clear vegetal notes of field vegetables and sweet almond. Bitter and spicy are clear and well-dosed. The passion for Moraiolo is my family’s tradition. Small olive groves that perfectly adapt to the stony and steep soils. It enhances legume soups and field vegetable salads. It is excellent with grilled red meat.

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Weight 0.600 kg
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