A tour of Italy with great extravirgin olive oils:
Garda Bresciano DOP, Novello Cavazza (Lombardia)
45% Leccino / 45% Frantoio and Casalviva / 10% Pendolino
this is probably the most delicate olive oil in the world. It goes perfectly with row fish, delicate plates like fish carpaccio, mussels, salads and king prawns.
|“It is yellow in appearance, not deep but very bright, and has a bouquet of ripe olives accompanied by notes of newly-mown grass and hay not yet completely dry’|
Riviera Ligure di Ponente Tumai Anfosso (Liguria)
Taggiasca is a small dark sweet olive from Ligura. It produced an olive oil soft, delicate and persistent.
Perfect with cod fish and beef tartare.
“Fine and harmonious, with light vegetal notes of grass, artichoke and green tomato”
Cortona, Tenimenti d’Alessandro (Tuscany)
Pendolino, frantoio e leccino
An unwritten tradition says that a mix of cultivar plants (Pendolino, Frantoio and Leccino) represent typical Tuscan oil.
The combination of oils is decided after tasting each variety so that the mix and percentages can vary.
‘Perfect with beef steak and tomatoes sauces and of course Tuscan bruschetta with garlic
Nocellara del Belice
This is a spicy and fruity olive oil that goes perfect with caponata, tuna fish, grilled vegetables and all meat pasta sauce.