Olio extra virgin Pinzimolio, extra virgin olive oil Pinzimolio, Calvi

Cold-pressed and unfiltered cuvee made from the olive varieties Taggiasca and Ogliarola. Fresh scent of herbs and fruity-green taste due to an early harvest of not yet fully ripe olives with slight bitter notes and sharpness. The name of the oil is an allusion to a classic Tuscan starter called pinzimonio, for which fresh, tasty vegetables such as celery, carrots, radicchio or fennel are cut into strips or pieces and then mixed into an emulsion of olive oil, vinegar, salt and pepper to dip. The medium-fruity Pinzimolio from Calvi has the ideal sensory properties for this simple snack.