CHARACTERISTICS OF OUR EXTRA VIRGIN OLIVE OIL

The suggested use is definitely raw, fresh vegetables and baked on, on bruschetta, soups, vegetables and carpaccio. A particularly good on grilled meat.
 
The average production of oil is around 30 quintals per year.
 
Erta di Quintole extra virgin olive oil is characterised by a fruity aroma of green olives with grassy notes, and a fruity flavour with artichoke notes, slight spiciness, and pleasing sharpness. It is best used raw, on fresh and cooked vegetables, on toast, in soups, on pulses and carpacci.