Monovarietal Leccio del Corno

From the “Leccio del Corno” olives you get an oil of a beautiful intense green color, very marked flavors and aromas, with strong notes of bitter and spicy. In the mouth there are hints of bitter almond, artichoke, medicinal herbs such as thyme and borage, strong sensations of unripe olive, with a strong fruity finish. It is an oil with a high content of polyphenols and tocopherols.

The oil of “Leccio del Corno”, cold extracted, after few hours from the harvest, in a continuous cycle and with knife pressing, is clear, medium fluidity and with a well-marked intense green color. It is a very rustic cultivar, strongly re-evaluated in recent years not only for its excellent agronomic characteristics, but also and above all for the strong characterization of the oil that is obtained from its olives.

In the kitchen, due to its particular aromatic characteristics, it is suitable for use raw on a steak, in pinzimonio with seasonal vegetables (thistles, radishes, fennel, carrots and artichokes) and in bruschetta. The olfactory sensations of medicinal herbs such as thyme and borage make it precious for enhancing tasty and spicy dishes, but also on grilled red meats. As a taste, we recommend using it with toasted or even pure bread, directly on a spoonful of boiled legumes.