Extra virgine olive oil obtained from the Leccino/Olivastra/Moraiolo or Plurivariety type of olives

The oil obtained from the Leccino olives has a strong decisive taste and is recommended for most red meats like hunting meat and steak. The oil obtained from Olivastra has a more delicate taste and is ideal for fish of the less strong type like sole, also for salads and beets, the oil obtained from the Moraiolo olive is indicated for white meat and vegetable of a more strong taste for example cauliflower, spinach, vegetable soup and vegetable broth. The Plurivariety oil is ideal for those of you who wish to use less oil.li.

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