A selection of three excellent oils produced by sustainable and certified organic olive growing.
The Sicilian "Primo" oil by Frantoi Cutrera, a medium fruity, monovarietal of Tonda Iblea, with a very strong bitterness and sharp and balanced pungency. Ideal with shellfish appetizers, chickpea salads, marinated amberjack, chanterelle mushroom purée, risotto with artichokes, fried meats, grilled cuttlefish, salmon tartare, baked rabbit, roast chicken, goat cheese.
The Umbrian multivarietal of Frantoio and Moraiolo oil by Azienda Agricola Viola, medium fruity with bitter and spicy present and balanced. Excellent on spelt appetizers, salmon carpaccio, tomato salads, baked potatoes, barley soups, risotto with artichokes, shellfish au gratin, roast cuttlefish, baked rabbit, grilled poultry, fresh pasta filata cheeses.
Finally, the monovarietal of Ogliarola Del Bradano by Vincenzo Marvulli, excellent on barley starters, salmon carpaccio, tomato salads, baked potatoes, barley soups, risotto with artichokes, shellfish au gratin, roast cuttlefish, baked rabbit, grilled poultry, fresh melting cheeses.
