In fact our target readers are not only consumers of traditional olive growing countries, but also people from those countries where axtra virgin olive oil is not produced, but it is increasingly consumed and appreciated for its numerous organoleptic and health giving properties.
The Flos Olei Guide 2011 will be a complete and clear point of reference both for oil lovers and novices alike af all ages, and for those working in the sector: producers, importers, distributors, technicians.
We recommed the farm selection, the Extra Virgin Cannensi, which is a beautiful intense limpid golden yellow colour with delicate green hues. Its aroma is ample and vegetal, rich in hints of artichoke, wild thistle and chicory, togheter with fragrant notes of basil and rosemary. Its taste is rotund and harmonic, with a flavour of lettuce and dried fruit, especially fresh walnut and almond. Bitterness and pungency are distinct and balanced. It would be ideal on mussel appetizers, chickpea salads, marinated salmon,vegetables, au gratin, legumes soups, risotto with chanterelle mushrooms, stewed cuttlefish, baked tuna, roast rabbit, barbecued poultry, mozzarella cheese.