wer than 2%, our oil facilitates digestion and contributes to the reduction of acid and gastric ulceras.
The sweet flavour, with a slightly bitter, gives to the Extra Virgin Olive Oil a strong personality. Itis particularly indicated: uncooked to dress salads, bruschette (toasted bread seasoned with garlic,olive oil and salt), bresaola (cured raw beef), and roasted fish; cooked to prepare soups, first
courses and legumes. The colour is green with golden yellow reflexes, the smell is intense fru