Description
Medium fruity extra virgin olive oil, made with a blend of Frantoio, Moraiolo, Leccino and Borgiona; important structure, fragrant in the pleasant bitter sensations and spicy that confirm the polyphenolic integrity of the raw material; hints of leaf of artichoke, aromatic herbs and pine nuts.
Pairings:
the structural characteristics of the oil enhance the taste of grilled meat; the taste harmony is enhanced by the simple bruschetta, but also by the vegetables pinzimonio, cereal and legume soups and sautéed vegetables.
Curiosity:
An extra virgin olive oil, rigorously cold pressed, which is obtained from the varieties Leccino, Frantoio, Moraiolo and from the native Borgiona, cultivated between 500 and 700 m a.s.l. between Mocaiana and San Marco di Gubbio. The peculiarity of these limestone and gravel soils is the reddish color, hence the name Brecce Rosse.
