Extra Virgin Olive Oil “De-pitting”
Currently, the opinion of this oil is rising as a ‘star’. It involves the pressing of the olive pulp whereby the olive pit is removed before pressing. Favouring new developments in olive oil production, the brothers Francesco and Alberto Giachi have decided to produce this oil coming from the typical cultivars in the Chianti area.
Visibly limpid, this oil is an intense golden yellow with slight green reflections; its decisive and complex aroma is endowed with rich vegetal tones of freshly cut grass, artichoke, celery, lettuce and herbs such as rosemary and mint in particular.
Its taste is fine and embracing, with hints of black pepper, almond and a fresh walnut finish. It is bitter, piquant and well-balanced. Ideal on vegetable salads, tuna carpaccio, swordfish marinade, first courses of wild game, grilled fish, red meat roasts, and aged cheeses like parmesan and pecorino.
|
 |
