ITALIAN OGLIAROLA First Cold Pressed Extra Virgin Olive Oil (EVOO)

ITALIAN OGLIAROLA

First Cold Pressed Extra Virgin Olive Oil

Origin— Italy
Variety— Ogliarola
Polyphenol Level— 866-882 ppm
Free Fatty Acid (FFA)— ≤ 0.23%
Peroxide Value (PV)— ≤ 3.13 mEq O₂/kg
Oleic Acid— 75.29

Flavor & Aroma—
An elegant Italian single-varietal EVOO with fresh olive character, herbaceous complexity and a pleasantly peppery finish. Its impressive polyphenol level gives the oil structure and character while preserving a beautifully balanced palate.

Ways to Savor

• Enjoy with crusty bread and a pinch of sea salt.
• Finish pasta, risotto, grilled vegetables or fresh tomatoes.
• Use in vinaigrettes where the flavor of the olive oil can truly shine.

Flavor Fusions

Traditional Style Dark Balsamic — A timeless Italian pairing that showcases the character of the olive oil.
Herbs de Naples Dark Balsamic — Savory herbs enhance its distinctly Mediterranean personality.
Champagne White Balsamic — Crisp and delicate enough to let this premium EVOO remain the star.