To help you sort out what may seem to be an overwhelming array of olive oils, we've separated 3 categories. No one category is "best." Rather, we suggest you sample oils from each of the groups - each can and should take its turn on your table. Many people often have three or four oils at home, using each where it will best fit the flavour of the finished dish. Different days, different oils.
Italy, Tuscany- Intense
Fresh on the Frantoio - an extra virgin olive oil made from green and black olives, a non filtered product. This rich olive oil has a fruity aroma and a full bodied flavor of unfiltered olive pulp. The resulting sediment is completely natural.
Fragrance: an intense fresh olive flavor with a sensations of herbaceous and artichoke.
Taste: intense, tending to be spicy and slightly bitter.
Color: opaque green.The possible presence of residue is completely natural.
Recommended on: perfect for pinzimonio and bruschetta. Ideal for winter soup.