GRAND TOUR

OLIO EXTRAVERGINE DI OLIVA BIOLOGICO ITALIANO

•  GLI ASSOLI •

A selection of the most typical Italian organic monovarietal extra virgin olive oils. Monocultivar in the oil universe represents perhaps the purest and most ancestral expression, most immediate and unstructured, and perhaps the most romantic. They were the closest plants, the most ancient, those of the "house oil", those that have marked the taste of entire generations. The monocultivar does not follow the needs of the market, but imposes its characteristics, its peculiarities, its angularity or its softness on the market, just as nature has generated it.

Extra Virgin Olive Oil

monocultivar

PERANZANA

ORGANIC

PERANZANA oil offers a medium level of fruitiness, with a medium light bitter and spicy. It has sensations of grass and artichoke and soft hints of tomato and fresh almond. Emerald green in color, it goes well with raw salads and bruschettas but also with legume soups, as in cooking it goes well with white meats and fish dishes. Ideal for short cooking. 

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Extra Virgin Olive Oil

monocultivar

OTTOBRATICA

ORGANIC

OTTOBRATICA oil is presented as a medium-light fruity olive in which herbaceous sensations emerge in a distinct way. Yellow with green reflections, at the taste level it is bitter and spicy, with a sweet aftertaste of light intensity. Excellent for the preparation of raw foods and salads in general, also suitable for frying and for cooking grilled vegetables.

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Extra Virgin Olive Oil

monocultivar

CAROLEA

ORGANIC

CAROLEA oil has a refined, harmonious and balanced taste. Bitter and spicy well present with a finish with an almond aftertaste. The aroma is intense, clean, characteristic, with vegetal hints among which the hint of freshly crushed olive predominates. An oil suitable to be combined with vegetable soups, meat or fish carpaccio, grilled or baked fish, boiled vegetables.

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Extra Virgin Olive Oil

monocultivar

CERASUOLA

ORGANIC

CERASUOLA oil has a very soft and clear color and has a very intense and complex fruity aroma with hints of alfalfa, thistle, tomato leaf, hay and chicory with a harmonious taste between bitter, spicy and sweet, they are an aftertaste of dried fruit. It goes well with raw on minestrone, fish, molluscs and crustaceans and in cooking on fish soups and white meats.

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Extra Virgin Olive Oil

monocultivar

BIANCOLILLA

ORGANIC

BIANCOLILLA oil has a straw yellow color, with golden reflections, a delicate taste on the palate with aromas that vary from dried fruit, to tomato and freshly cut fresh grass. This oil goes perfectly with fish, especially seafood appetizers, vegetable salads and with all dishes with a delicate taste thanks to a soft bitter and spicy. It is particularly suitable for seasoning fresh cheeses.

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Extra Virgin Olive Oil

monocultivar

NOCELLARA DEL BELICE

ORGANIC

NOCELLARA DEL BELICE produces an intense green oil, with a scent of freshly picked olive fruit, a herbaceous tone, predominant hints of tomato and artichoke, almond aftertaste with nice bitter and spicy sensations. Excellent raw on dishes such as seafood salads and chickpea soup, or for short cooking at high temperatures and for frying. Also ideal for making sweets.

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