This is Davide Borselli’s olive oil from Monte Amiata in the province of Grosseto. La Poderina Toscana hosts art students each summer and their families have been raving about this extra virgin olive oil, a Seggianese monocultivar, organically produced, and extracted with the Sinolea method.
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Good Eats!
This olive oil has been a gift from a friend for several years. Of course, I am now hooked on the stuff! LOL Pricey, but excellent and I am very stingy with it, so it lasts a long time. This is not for salads; we reserve it for bread (like you would use butter), soft cheeses, and the top of a bean soup, or with an antipasto. Anywhere you want to appreciate the fine taste of gourmet food.
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