Rustichella d’Abruzzo brings to your table its Extra Virgin Olive Oil, in 3l Bag in Tube version, honoured in 2016 with two red leaves by Gambero Rosso. This olive oil has low acidity and a slightly fruity flavour with sharp notes. The harvest technique through “brucatura manuale” and the following stone milling allow to preserve both the integrity of centuries-old olive groves and the high quality of olives, even from an organoleptic point of view.

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Rustichella d’Abruzzo brings to your table its Extra Virgin Olive Oil, honoured in 2016 with two red leaves by Gambero Rosso. This olive oil has low acidity and a slightly fruity taste with sharp notes. The harvest technique through “brucatura manuale” and the following stone milling allow to preserve both the integrity of centuries-old olive groves and the high quality of olives, even from an organoleptic point of view.

Product details

Rustichella d’Abruzzo brings to your table its Extra Virgin Olive Oil. This olive oil has low acidity and a slightly fruity taste with sharp notes. The harvest technique through “brucatura manuale” and the following stone milling allow to preserve both the integrity of centuries-old olive groves and the high quality of olives, even from an organoleptic point of view.

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INTOSSO Monocultivar Extra Virgin Olive Oil is a top quality oil obtained directly by cold-milling olives of Abruzzo exclusively with mechanical procedures. INTOSSO has a delicate, harmonic and well-balanced taste, it slightly smells like artichoke and tomato leaves and has fruity and intense hints. In the ancient tradition of Abruzzo, INTOSSO olives were consumed as fruits all year round and were preserved in terracotta bowls after long salting and caring procedures.

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Perfect condiment for grilled seafood, salads and steamed vegetables. Excellent on meat and fish carpaccio.

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Perfect in the “Arrabbiata” sauce and legume and fish soups. It also makes pizza tastier.

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Perfect condiment for grilled seafood, salads and steamed vegetables. Excellent on meat and fish carpaccio.

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Perfect in the “Arrabbiata” sauce and legume and fish soups. It also makes pizza tastier.

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Excellent on carpaccio and on fondue. Refined when added on bresaola and on fried eggs. Incomparable on mushroom-based or truffle-based main courses.

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