MUSEUM BIO ORGANIC EXTRA VIRGIN OLIVE OIL - NEW HARVEST

An extra virgin olive oil obtained from organic olives. Ideal for fish starters, boiled beans, lentil salad, baked potatoes, vegetable soups, risotto with mushrooms, fish soups, fresh cheeses such as stretched-curd goat’s cheese.

Pairs well with: Vegetables, appetizers, bruschetta, first courses, pulses, soups, fresh cheeses.
SUGGESTED USE: Raw.