MARFUGA® Italian extra virgin olive oil is obtained through cold extraction of selected olives at the ideal ripening point in a continuous process. The characteristics of the soil, the cultivars, the agronomic methods, the harvest and the extraction process convey a green hue and a rotound, elegant smell to this extra virgin olive oil. It has a delicately fruity flavor, good intensity and persistence with mildly peppery, bitter after-taste.

HARVEST PERIOD:
10 November to 31 December

CULINARY ADVICE:
It blends well with all condiments with great versatility used RAW. In cooking it is best used in sauces and fried food.