50% Favarol 50% Grignan. Beautiful straw color with light green edges, gorgeous aromas of banana, lettuce, apple, grass. Very fresh and complex with flavors of banana fruit, celery and grass follow on the palate, round and creamy.
Excellent all around olive oil for the kitchen. Try soft frying farm fresh eggs, homemade aioli, finishing grilled white fish, vegetable risotto, and serve on desert cakes like lemon pound cake. Must Try!
Olive cultivation in these hills predates the Romans and is a jewel of Italian oil production. Over the millennia the cooler, northern mountain climates forced the olive trees to adapt, producing smaller olives with more mild phenolics. The Venetian olive oil is not as famous as Tuscany and Puglia, but that is only because the quantity produced here is so small and rarely makes it out of Italy. Bonamini is a must have olive oil and one that showcases the vast diversity of styles found in Italy. It is our newest addition to the collection and we are excited about it's future. Wonderful as an “all around use olive oil” in the kitchen, and great finishing oil for seafood risotto, poached white fish, fresh oysters, pizzas, poached asparagus, and creamy polenta with mushrooms. Marco Oreggia, publisher of Flos Olei Italy’s top olive oil guide, calls Bonamini olive oil “Unbeatable in its category” and “an undisputed point of reference".
