An extra virgin oil rich in beneficial properties, history and personality.
These olives are harvested in the first ten days of October, thus bringing fresh, green olives rich in polyphenols to the mill.
This blend is obtained from the Leccio del Corno, Correggiolo, main varieties. The nose is dominated by green olives, thistle and lattuce, and confirmed on the palate with a long and persistent tangy finish. The distinguishing feature of this oil is its fragrance, identical to that obtained by crushing an olive between the fingers due to the presence of the typical fragrance of the healthy olive, fresh and picked at the right degree of ripeness.
An Italian evo oil with a well-balanced taste, it is ideal with bruschetta, salads, pinzimonio, boiled vegetables, velvety soups, as well as on white and red meats.

• INGREDIENTS: Extra Virgin Olive Oil
• ALLERGENS: Does not contain allergens

ENVIRONMENTAL PROTECTION: The packaging used for Palazzo di Varignana extra virgin olive oil is made from Crush paper, produced using by-products from agro-industrial processing. Crush paper is FSC™ certified, made using 100% green energy, GMO-free, and contains 40% post-consumer recycled content, in this case the residues from olive processing. The carbon footprint is 20% less than traditional paper thanks to the use of agro-industrial waste and 100% green energy.