Maurino Selezione Vittoria, Verzola and Leccino olives are used for this medium-fruity olive oil. Harvested mechanically at the end of October and milled within 12 hours of harvesting, they produce an oil with a light green color and rich aromas reminiscent of olives at the perfect stage of ripeness. The taste has clear notes of artichoke, green apple, freshly mown herbs and salad rocket. The bitterness and pungency are well balanced. This balanced and versatile oil goes well with many main dishes of Mediterranean cuisine and harmonizes particularly well with bruschetta, salad, fresh vegetables and gratin, vegetable soup and grilled meat.

Not far from Bologna, in the picturesque hills of Emilia Romagna, lie the buildings and estates of Palazzo di Varignana, in the center of which lies Villa Bentivoglio, a summer residence from the early 18th century. It is surrounded by a series of carefully renovated historical buildings that have been put back into active use. Since 2015, there has also been an agricultural estate there, which now cultivates more than 500 hectares of land. Historic, indigenous olive varieties are cultivated on around 200 hectares, the fruit of which is processed in the traditional way into recognized and award-winning olive oils. A further 50 hectares are used for viticulture and the estate also has a vegetable garden and large orchards. The fruit for delicious fruit spreads comes from the latter.

Sales description:

Extra virgin olive oil

Ingredients:

1st grade - obtained directly from olives using only mechanical processes.

Storage and preparation instructions:

Store away from light and heat.

Origin / provenance:

Italy

Organic control body:

IT-BIO-004

Responsible food business operator:

Agrivar di Palazzo di Varignana Soc. Agr. S.r.l. Via Ca Masino n. 1091 40024 Varignana Castel San Pietro Terme (BO) Italy