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La Società Agricola Panzo produces two different olive oils, both organic and extra virgin.
MONOCULTIVAR ORGANIC EXTRAVIRGIN
Il Moraiolo extra virgin olive oil is the first oil extracted in the season from olives 100% Moraiolo, selected slightly before the right degree of maturity. The oil produced from this variety is rich in polyphenols and is characterized by low oleic acidity. Taste is decidedly that of olive with herbal notes of artichoke and almond. In mouth it is bitter and spicy. Its use is absolutely ‘raw’ on vegetable soups. It is excellent on red meat and fish with delicate flesh; very pleasant on raw vegetables.
The Multicultivar extra virgin olive oil is obtained from our olives of different varieties (Moraiolo, Leccino, Frantoio and other local cultivars) harvested at the right time of maturation. The harvest and extraction method gives this oil a green color with golden reflections and an elegant round aroma, with a medium fruity flavor. It has good intensity and persistence. The aftertaste is slightly bitter and pungent. In cooking it goes well with all raw condiments, while in cooking it can be used for the preparation of sauces and soups.