Aurum Limited Edition

Aurum is the Limited Edition extra virgin olive oil from Palazzo di Varignana, capturing the best of each year’s olive harvest. A product of excellence with great complexity, aromatic balance, and taste.

This extra virgin olive oil stands out for its intense fruity flavour and a complex vegetal profile, enriched with rich herbaceous fragrances. On the palate, it expresses a unique varietal tone, characterised by a flawless balance of bitterness and pepperiness.

Its notes evoke freshly picked green olives, with vegetal nuances reminiscent of olive leaves, lettuce, and thistle, creating an organoleptic profile of great elegance and depth.

As a testament to its uniqueness, Aurum will change every year: depending on the harvest season, expert olive oil makers will select the best fruits from the farm to create a special bottle. 

Each Limited Edition will therefore have its own identity, translating into a different oil each season, like a palette composed of various shades of green, aromas, and olfactory tones.

 

Considered by many to be the elixir of long life, extra virgin olive oil for its health effects is called the “prince of the Mediterranean diet,” recognized as a UNESCO heritage site, Palazzo di Varignana extra virgin olive oil is the ideal food from the weaning of children because of its lipid balance, making it similar to breast milk. The high presence of oleic acid and omega 3 and omega 6 series fatty acids, allies of cardiovascular health, and phenolic compounds, vitamin E and carotenoids, valuable antioxidants, make it valuable for health. What really makes an excellent extra virgin olive oil like ours unique? It is its wide and complex range of micro-components and antioxidant molecules, which originates through rigorous procedures and the choice of the right degree of ripeness for the harvesting of selected olives. This takes place in the shortest possible time to arrive at the milling even within 6 hours, when the cold-pressed olives without physical or chemical treatments give a more intense and aromatic oil, very pure, with excellent organoleptic qualities and very low acidity, to enhance all the nutritional virtues of the fruit of the olive tree.