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Firm and strong fruity, with intense bitterness and spicy. Aftertaste of green olive and raw artichoke.
The high polyphenolic percentage gives this extra virgin a delicate but persistent bitterness. The almost exclusive presence of moraiolo makes it very intense and with important aromatic references. This is why it goes well with protein foods such as soups and legume soups. Also perfect on typical Tuscan saltless bread or red meat. A few drops on the artisan fiordilatte ice cream instead, make it a real gourmet dish.
curiosityThe Sources of the Val di Vico
The Val di Vico offers large quantities of underground water which in autumn and spring come out as natural springs. "Eyvia", is the translation of "Water" in Patois Valdostano and gives its name to the oil that comes from the olive trees that live near the highest source.