Imported from Liguria, Italy, an area known to produce some of the finest olives for pressing olive oil. These are exquisite oils with only 1% acidity. In the kitchen, extra virgin olive oil is considered liquid gold, enhancing the flavors and colors of many dishes with luxurious undertones and a lustrous sheen. This rich oil is best suited for dressings and marinades, as it has
a low smoke point. Extra virgin olive oil can be refrigerated for up to a year, but should be raised back to room temperature to reduce cloudiness before using.
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