Description
Monocultivar Moraiolo Olive Oil:
Bring to your table our extra virgin Monocultivar Moraiolo oil, exclusively obtained from the queen of Umbrian olives. The Moraiolo olive, once pressed, produces high-quality oil with pungent notes and a bitter aftertaste, characteristic of an excellent oil.
This oil is best consumed raw. We recommend trying it on a slice of non-toasted bread to fully experience the complexity of its aromas. An exceptional Umbrian oil, perfect for true connoisseurs.
Organoleptic Characteristics and Properties:
The level of polyphenols is very high, as is the presence of vitamins and squalene. Moraiolo is a good oil to consume while also keeping an eye on health.
Flavor and Aroma:
Moraiolo oil has an aroma reminiscent of the bitterness of artichoke and thistle. It is spicy and intense on the palate.
Origin:
Monocultivar Moraiolo oil is produced throughout central Italy, including in Umbria at the Frantoio Bartolomei, where the skilled hands of our experts transform this olive variety into precious oil.
Pairing:
Perfectly balancing spiciness and bitterness, Moraiolo oil is suitable for many dishes such as roast or stewed meat, legume or vegetable soups, and, of course, bruschetta and appetizers. It is excellent for both cooking and drizzling over salads and other foods.
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