Paolo Cassini’s S'ciappau extra virgin olive oil comes from a production process attentive to quality and sustainability, made in the family mill located in the hills of Ventimiglia. The Ligurian dialect name S'ciappau means “broken” and is linked to the light pressing with which the olives are not completely ground. This process represents a trademark of the Cassini family: together with the absence of water during the centrifugation phase, it allows a more fruity and fragrant oil to be obtained. This oil fascinates us thanks to its delicate and balanced taste, characterized by a lightly intense bitterness and spiciness. A product that traces the taste and tactile sensations brought to the palate by one of the most famous table olives from which this oil derives: the Taggiasca;
Tasting notes
At the sight, the Cassini S'ciappau is limpid, with an intense golden yellow color and greenish reflections. The nose is ample and enveloping, with notes of artichoke and chicory enriched by hints of mint, rosemary and sage. The mouthfeel is elegant and complex, with tones of lettuce and nuances of almond and black pepper. Bitterness and pungency are present and harmonious.
