Olio extravergine di oliva Villa Girardi
Color: intense green with light yellow shades. Nose: fruity and green. Flavor: delicate and sweet.
Leccino and Grignano.
The hills of the Valpolicella Classica zone.
METHOD OF EXTRACTION
Traditional continuous system. First the leaves are removed and then the olives are milled with cold pressing procedure. The oil is lightly filtered to remove the remaining impurities and after it is sent to underground tanks where it is kept at a constant temperature before being bottled.
Stripping by hand.
It’s a ideal dressing and it combines well with fish, raw vegetables, italian pastas; it’s also suitable for the preparation of sauces and sweets.