Bonsecco extra virgin olive oil

The Bonsecco olive oil comes from the beautiful coastal region of Tuscany, the Maremma. It is made from 40% Pendolino, 35% Leccino and 25% Frantoio olives.

Background information
The olives are harvested from October to November and processed into oil within a few hours using the "cold press method". This traditional olive pressing ensures that the taste is optimally preserved and a high-quality olive oil with a low acid content is created.
The olives grow completely organically, pesticides and chemical fertilization are deliberately avoided in favor of planned increased production. The mineral-rich soil, the warmth and the sea breeze of the coast are optimal location factors that ensure the high quality of the olives.

Use
It goes wonderfully with vegetables, meat, fish or our bruschetta herb mixtures and dips. Also delicious for desserts.

Dressing-Tip
Balsamio di Modena IGP, raspberry Agrodolce, tomato pulp and figs Agrodolce, in a ratio of 1/3 Agrodolce, 2/3 olive oil.