Obtained by grinding olives and lemon

COLOUR: intense red with pleasant violet reflections

BOUQUET: fruity with hints of black cherry

FLAVOUR: warm, full-bodied, with pleasant roundness

PAIRING: first courses with red meats, roasted cheeses.

Serve at a temperature of 18-20°C

Obtained by grinding olives and oranges

COLOUR: intense red with pleasant violet reflections 

BOUQUET: pleasant vinosity accompanied by hints of fruit 

FLAVOUR: sweet and pleasant 

PAIRING: sweets, dry pastries, best filled with jams.

Serve at a temperature of 14-16°c

Made from extra virgin olive oil and rosemary extract

COLOUR: purple red with slight violet notes

BOUQUET: complex bouquet in which hints of ripe red fruit (sour cherry and blackberry) mingle 

FLAVOUR: warm and full-bodied

PAIRING: cold meats, tasty sauces, seasonal cheeses.

Serve at a temperature of 18-20°c

Made from extra virgin olive oil and chilli extract

COLOUR: ruby red with pleasant violet notes

BOUQUET: intense, fruity of cherry and blackberry combined with floral sensations of violet 

FLAVOUR: fine and balanced 

PAIRING: savoury first courses, game and seasonal cheeses.

Serve at a temperature of 16- 18°c

Made from extra virgin olive oil with porcini mushroom aroma

COLOUR: Straw yellow with greenish reflections

BOUQUET: Fruity with a particularly pleasant and delicate taste 

FLAVOUR: Fresh and pleasant 

PAIRING: Appetisers, shellfish and seafood dishes 

Serve at a temperature of 8-10°c

Superior category olive oil obtained directly from olives and by mechanical means

COLOUR: white with straw reflections

AROMA: fruity

FLAVOUR: pleasant to express all its freshness

PAIRING: ideal for aperitifs, fish dishes

Serve at a temperature of 8-18°c