Coroncina

Organoleptic characteristics
This extra virgin olive oil is characterised by a medium-intense level of fruitiness and a medium level of bitterness and pepperiness, with a predominant grassy note and light hints of artichoke, fresh almond and tomato. Its colour is green with yellow glints, and its fluidity is medium.

In the kitchen
Ideal for dressing salads and raw vegetables, pinzimonio-style crudités, asparagus, artichokes, aubergines, peppers, tomatoes, risottos, and meat and fish carpaccio.