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Food, seasoning, and medication since ancient times, extra virgin olive oil was a fixture in Mediterranean society. Given its characteristics it was an important ingredient of basic cosmetics; as an integral unguent it was used in Olympic competitions and in religious rites given its transparency.
Nutritional and decorative, present in the sphere of play as in the sacred sphere, extra virgin olive oil was used in medicine and celebrated as a food for man and as his lamp. Extra virgin olive oil is the healthiest and tastiest of seasonings. Modern science identifies it as the basis of the Mediterranean diet.
In seasonings extra virgin olive oil is unbeatable for its exquisite taste and capacity to amalgamate. In cooked seasonings extra virgin olive oil gives foods its natural taste and fragrancy and no other type of oil gives the same quality of flavour.
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EUR 13,50
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EUR 13,80
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" This oil from our hills is the genuine product of olives crushed using the traditional system of a millstone. The quality of the olives, picked from the tree and not from the ground, the method of crushing and the cold pressing characterise the quality of the extra virgin olive oil, appreciated since time began for its composed, expansive fragrance, for its sour taste which makes it suitable for seasoning any dish and even giving flavour to a slice of bread. To produce high quality extra virgin olive oil in Tuscany means above all giving importance to all the characteristics of the fruit in the finished product. For us, producing a slightly piquant extra virgin olive oil with notes of artichoke and apple, a touch of bitterness and an intense green colour means keeping up a tradition. For decades the San Miniato oil mill has been delighting dinner tables with a superior quality extra virgin olive oil."
Don Marrucci
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THERE'S OIL AND GOOD OIL
It's easy to say olive oil; but let's not get confused, the only oil which can call itself such is extra virgin olive oil, rich in nutritive substances, the result of procedures where no heat has been used, a dangerous enemy of extra virgin olive oil. |
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