Gotten in the first November decade of hand picked olives of the sorts Frantoio (60-70%), Moraiolo (15-20%), as well as Leccino, Maurino and Pendolino which are pressed directly coldly to preserve the fresh nuances of the not absolutely mature fruits.
This olive oil with extremely low acidity and an excellent taste picture is chilly stored and filtered before the marketing through cotton, to avoid the natural depot of the amniotic fluid which would influence the original quality of the oil with the time.
The scent is harmonious of leaves and olives. Ideal with pasta dishes and poultry.
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Color: bright green, Taste: tasty and fragrant with a very pleasant fruity smell, Cooking advice: on any type of meal, on every day cooked or raw foods
An extra virgin olive oil which is able to distinguish itself with its naturally delicate taste and its elegance.
Balm vinegar Il Buon Condimento Dodi Acetaia, light, unobstrusive taste, optimally for turning on salads, as a dip of vegetable stripe and Carpaccio
The "Extra" quality was born a careful selection of olives that boast the maximum characteristics of the selected quality. Harvested on the Venetian hills once ripe, they are processed with the traditional cold extraction system. This oil of the fragrant taste and fruity scent, is of deep green colour with golden reflexes.
Roasted over olive tree wood A blend of selected coffees wood-roasted using a traditional slow roasting process. Each type of coffee is roasted separately in order to obtain the most appropriate degree of roasting for that particular variety. Before blending, each coffee is tasted in order to avoid any defects and guarantee the organoleptic qualities of the finished product. Composition: 90 % Arabica, 10 % Robusta
