This extra virgin olive oil obtained from olives of the Tonda Iblea cultivar was declared the best oil in the world in 2010 by the Flos Olei guide and received the 2014 gold medal at the New York International Olive Oil competition.
The olives are harvested by hand and cold pressed within 6 hours of harvesting: an oil with a slightly veiled appearance is born from the pressing. The scent is fruity and fresh, with hints of green tomato and aromatic herbs, while the flavor is full, with persistent herbaceous hints.
Try it on roasted meat and fish but also on soups and bruschetta. Thanks to its intense but balanced flavor it is also excellent on salads and grilled vegetables.