MUSEUM BIO ORGANIC EXTRA VIRGIN OLIVE OIL - NEW HARVEST

This extra virgin olive oil from organic olives is golden yellow with warm green nuances. Clean and refined to the taste, with touches of vegetable and black pepper, and an almond finish. A noticeable yet balanced bitter and spicy note.

Ideal for fish starters, boiled beans, lentil salad, baked potatoes, vegetable soups, risotto with ovular mushrooms, shellfish in guazzetto, tuna tartare, and fresh pasta filata cheese.