Olio Evo Superiore Selezione Pregiata: fragrant, soft and light, this is the sensation that Selezione Pregiata gives the palate. The special feature of this extra virgin olive oil is its cold extraction to preserve all its properties and characteristics.

This is cold extracted extra virgin olive oil of excellent quality that you can buy online. Receive our unmistakable flavours throughout Italy. Our Selezione Pregiata has clear hints of olive and light herbaceous notes. Its versatile profile makes it suitable for strong flavours as well as more delicate aromas. A perfect condiment in our Mediterranean diet.Perfect for enhancing the flavours of dishes without overpowering them, Selezione Pregiata oil lets them be the real protagonists of a genuine and healthy cuisine.

Monocultivar Moraiolo oil: the most typical variety from central Italy. Intense notes of artichoke and thistle, the bitter and spicy taste make it excellent with grilled meat and vegetables.

Spicy and bitter at the right point make the taste such that it is suitable for many dishes and dishes such as roast or stewed meat, legume or vegetable soups and of course bruschetta and appetisers. Perfect both for cooking cooked food and raw on salads and other foods.

Technical specifications

Harvest: Manual October Extraction: Cold

Monocultivar Nocellara oil: a surprising variety to accompany light and delicate dishes. Perfect with raw and cooked vegetables. The aromatic notes of tomato leaf, freshly mown grass and mint make it an extra virgin olive oil worthy of a place of honour on your table.

A true interweaving of flavours, that is how you can define this variety of extra virgin olive oil. Out of the typical Umbrian flavours, this Monocultivar opens to the nose with an intense scent of green and tomato. When you taste it, you will notice that in the first phase of tasting it is soft and rounded, but at the end you will start to feel that typical and unique spicy scent of this oil.

Technical specifications

Esistono varie piante di ulivo e la Nocellara è una di queste. Per ottenere un olio monocultivar occorre spremere olive che appartengono ad un’unica varietà; in questo specifico la spremitura avviene esclusivamente con le olive Nocellara.

Olio Monocultivar Leccio del Corno: a surprising variety to accompany cooked and delicate dishes Perfect for finishing your cooked dishes, such as pasta with tomato sauce or a legume soup. The aromatic notes of artichoke and almond and the bitter taste and slight hint of spiciness make it worthy of your table.

Distinct bitter and spicy notes and a nice green olive sensation are the details you can perceive. A monocultivar with a brilliant colour and a strong character. Notes of artichoke and almond can be perceived in the mouth, with a fairly definite fruity and slightly unripe finish.

Excellent with fresh or lightly seared radicchio, on goat cheese or on a nice homemade pasta with tomato sauce.. A drizzle of Monocultivar Leccio will enhance even the most hidden flavours.

Technical specifications

L’Oliva Leccio del Corno si presenta a piccoli grappoli rotondi. Raccolta: Manuale Ottobre Estrazione: A freddo