Extra virgin olive oil is considered the "green gold" of the Italian culinary tradition, as its value and history derive from a four hundred year long tradition. It is characterized by an intense yellow color crossed by greenish veins which, being so bright, attest to its genuineness, its quality and its freshness. Its complex but at the same time very delicate taste is very particular, as it is born from olives with a sweet character, and with an elegant and fruity finish.
