Italian extra virgin olive oil is widely recognised as among the best in the world, which makes it also one of the most imitated. Just like fine wine, each type of extra virgin olive oil is unique, with its characteristics depending on the origin, the time of collection and the methods of extraction. Frantoio, Leccino, Pendolino, and Moraiolo are the most famous varieties of extra virgin olive oil, famous for their distinctive taste and fragrance. Taste at 28 °C to allow for the aromatic features of the product to be volatile, spreading scents of artichoke, chamomile, aromatic herbs, fig leaf, ripe fruity, green fruity, citrus, pepper, vanilla and almond depending on type and terroir.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look