The new oil has arrived, a product with clear fruity traits and slightly bitter, piquant notes. A perfect balance between all the sensations perceived by the nose, the taste buds on our tongue and at the back of the mouth. An overall feeling of freshness envelopes us, and renders this oil an essential protagonist of our cuisine. In the words of antique books, dating back to the Eighteenth century:
“The best olive oil… is slightly bitter and piquant in its first three or four months of life… and exhales a delightful perfume. After this period of time it becomes very sweet”.