You will not find a stronger, more flavorful oil. As many seasoned travelers know, olive oils like this are not used in Italy for dipping bread. They are too strong! These are used as "condimenti." Yes, as condiments. What is a condiment supposed to do? Change the flavor of a finished dish with a small amount. With just a few drops, vibrant green flavors explode on the tongue. Drizzle sparingly over cooked greens, soups, pasta and even aged cheeses or vanilla gelato with a touch of sea salt. Viola consistently wins Italy's top prizes for olive oils.
- 250 ml
- Picked from the Moraiolo, Frantoio, and Leccino variety olives grown on the hills of Roviglieto and Scandolaro in Colli-Assisi Spoleto. These carefully selected fruits give this typical Umbrian oil an intense lingering aroma of green olives and artichoke with a harmonious balance of pungent and peppery flavors. With its intriguing aroma, it is ideal for lentil or vegetable soups, tuna and swordfish carpaccio and enhances the taste of beef tagliata, barbecued lamb chops and vegetables au gratin. It is also the perfect oil for making an olive oil gelato and ice cream