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OLIVE OIL

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.

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Mandranova Biancolilla EVOO

Italy, Sicily- Moderate

Medium-to-full bodied with strong notes of green lettuce, tomato leaves, aromatics herbs like basil and a delightful citrus-like background note. Overall pleasantly balanced with a slightly bitter and peppery finishing aftertaste. High in polyphenols, a natural antioxidant.

 

Ideal for all sorts of fish dishes – either steamed or grilled, as well as tuna carpaccio, shrimps and lobster, and pasta with fish. Also excellent on all salads or grilled or steamed green vegetables. Can also be used for baking.

 

  • Region: South Sicily, Italy
  • Cultivar: 100% Monocultivar – Biancolilla
  • Aroma: Medium Fruity

   

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