This oil is obtained by infusing essential oil of sage in our extra virgin olive oil. Best used on ravioli, roast chicken, legume and spelt soups, pan-cooked sole and potato salads.
• Anfora bottles: 250 ml • Square bottles: 55ml and 500 ml • Other formats available on request-
White truffle flavored dressing in extra virgin olive oil. Suited on risotto and wild mushroom dishes such as pasta with mushrooms, creamy soups, polenta dishes; on poached and fried eggs. Drizzle truffle oil over potatoes, beef carpaccio and red meat. Truffle oil is also used to flavour pizzas of all kind.
• Anfora bottles: 100ml and 250 ml • Square bottles: 500 ml • Other formats available on request. -
Extra virgin olive oil and fresh basil, grown on the estate from seeds of Ligurian basil- traditionally the tastiest variety. The leaves are crushed with the estate’s olives, which yield an oil with a gentle herby flavour. Ideal for bruschetta, grilled zucchini and aubergines, on summer pasta with fresh cherry tomatoes and buffalo mozzarella, on pasta with chick peas and pesto, pizza Margherita and also when baking pies.
• Anfora bottle: 100 ml and 250 ml • Square bottle: 55ml and 500 ml • Other formats available on request.
