On the palate, the slight bitterness afforded by notes of fibre, nuts, hay et roasted hazelnuts is counterbalanced by notes of pepper and an aftertaste of almond biscuits.
Perfect for cooking meat and fish, as part of a marinade or with a carpaccio. Also pairs well with sheep's cheese, Corsican brocciu, mature Comté or Beaufort.
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Pair with balsamic vinegar from Modena, fruit-infused vinegar or herb-infused white wine vinegar.
Extra virgin olive oil. Cold extracted. Superior category olive oil obtained directly from olives and solely by mechanical means. Olive varieties: Ghjermana 70%, Picholine 16% et Leccino 14%.