Description
It’s a valuable extra virgin olive oil, of incredible purity, that has in the delicacy its strong point, because of is able to celebrate the organoleptic characteristics of each dish keeping original flavor. It’s an extra virgin olive oil called “mosto” because it’s made naturally decant, is not filtered but comes poured over several times to avoid forming of excessive deposits on the bottom of the bottle, that is covered with gold paper to protect the extra virgin olive oi from the light, due of defects.
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