“Denocciolato” is an oil obtained from the pitting technique. Unlike the common method of pressing olives with their kernel, it allows the extraction of oil only from the pulp, separating the kernel before pressing. The oil obtained in this way is of an exceptional quality and is highly digestible thanks to the low content of phenolic substances (tannins) that are usually present in the kernel.

Sensory Evaluation

Intense aromatic notes, fruity taste with a delicate hint of chopped grass.

Food Pairing

Steamed fish or vegetables.