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.
Roi's "Mosto" Extra Virgin Olive Oil is a buttery, slightly sweet oil perfectly suited for pesto, or as a finishing oil for seafood, vegetables, pasta and risotto.
From Tuscany. It’s obtained from the cold-processing of the olives in the Frantoio di Santa Téa, respecting the production-disciplinary. A fruity fragrance.