Extra virgin olive oil DOP Garda S. Cristina
It is obtained from the first cold pressing of a mixture of olive varieties typical of the Eastern shore of Lake Garda, in particular the prized Frantoio, Leccino and Casaliva.
Its uses in the kitchen are endless, beginning with one of the oldest and simplest delicacies - the lavish wedding of bread and oil - to continue as a salad dressing and for the endless, imaginative Mediterranean recipes that require a strong quality oil.
50% Casaliva, 50% Leccino.
Traditional stone-crushing of the olives followedby modern pressing with extraction and decanter centrifugeto speed up the pressing of the dailly crop of fresh olives.
As these are Talea olives, maximum annual production can varyfrom between 5 and 10 kilos per plant.
Less than 0.5%
Slightly fruity with a grassy aftertaste.