ITALIAN EXTRA VIRGIN OLIVE OIL
ITALIAN EXTRA VIRGIN OLIVE OIL
ml. 100
ml. 250
ml. 500
The goats in the hills mark their path over grass and stone, rising in perfect balance to graze on tender sprouts, everywhere; man imagines the trail, follows them, never ahead of their steps. This is where “Il Passo delle Capre” is born, an extra virgin olive oil that shows the way to something new.
Product name: Il Passo delle Capre Italian Extra Virgin Olive Oil.
Harvesting technique: by hand and with facilitators.
Harvest time: in the months of October and November.
Crushing method: high-tech continuous cycle system.
Storage: reseal the product after use and store it in a cool place, away from sources of light and heat.
Appearance: clear due to filtering.
Density: average fluidity.
Color: green with golden reflections.
Aroma: on the nose, it offers elegant notes of artichoke heart, wild herbs, and lettuce, showing complexity in hints of mint, sage, and white almond.
Taste: on the palate, it confirms the artichoke, combined with cinnamon and white almond. Long and persistent spiciness, with black pepper notes on the finish. Bitterness is present, pleasantly integrated into the overall structure.
Ideal raw on amberjack and greater amberjack tartare, it creates a unique pairing with Belon oysters, enhancing their soft, slightly briny flavor. It pairs well with grilled oily fish, salmon carpaccio, and boiled octopus. Excellent for finishing first courses with white meat ragù; outstanding with ovuli and porcini mushroom salads. It goes well with fresh spun-curd cheeses. A must-try on vanilla ice cream with white fruit.
