Italian extra virgin olive oil, excellent quality
A Italian extra virgin olive oil has well-defined characteristics that vary with the production area. The typical one from Liguria has a hazy appearance, the color is golden yellow or light green, and a fruity smell. Moving a little further south, the precious food changes face and flavor, taking on even more differentiated contours in the South.
In the Italian regions of Central Italy, the most suited to typical extra virgin olive oil productions are Tuscany, Marche, Umbria, and Abruzzo. In this macroarea, oils with green tones, very bright and clear, with fruity aromas and a slightly bitter taste are obtained. Among the most appreciated varieties stands out the Tuscan IGP oil (Protected Geographical Indication).
In the southern territories, kissed by the sun for a long time throughout the year, dense oils are found. The degree of ripeness of the olives is more advanced than in the rest of the country. This gives the product its strong golden hues with greenish reflections. The flavors and aromas are also particular, stronger, without however becoming bitter or pungent.
