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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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Viragi Polifemo DOP EVOO

Italy, Sicily- Intense

Fragrant and very pleasant with a deep and intense smell of green tomatoes, fresh cut grass (ie herbaceous), artichokes and a bold, but delightful, flavor of green ripe olives. High in polyphenols, a natural antioxidant.

 

Ideal for use with most Mediterranean-style cooked vegetables (in particular, tomatoes, eggplants, peppers) or as a finishing topping on soups, pastas, grilled or roasted meats, grilled or carpaccio of tuna, and soft white cheeses, such as mozzarella, ricotta, and burrata.

 

  • Cultivar: 100% Monocultivar - Tonda Iblea
  • Aroma: Medium Fruity
  • Production Area:Chiaramonte Gulfi – Ragusa, Southeast Sicily, Italy / Average Altitude: 450 m above sea level
  • D.O.P. (Denominazione Origine Protetta)

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