This medium-fruity blend is made from the Correggiolo, Leccio del Corno and Pendolino olive varieties. The olives are harvested by hand at the beginning of October. Milled within 12 hours of harvesting, they produce an oil with a predominance of green olives and fresh vegetal notes, including thistle, on the nose. On the palate, it has fresh herbaceous notes accompanied by a strong bitterness and a long, balanced spiciness. Lafonte olive oil is ideal with bruschetta, salad, fresh and gratinated vegetables, carpaccio, legume soup and game.

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

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