Cabianca

Cabianca is an organic extra virgin olive oil obtained from olives grown with full respect for the environment. Its profile reflects a careful production process, enhancing the richness of the young, intense fruit and the purity of the territory.

On the nose, the oil is broad with aromatic notes reminiscent of olives at the right degree of ripeness, characterized by notes of freshly cut grass and tomato. A remarkably balsamic and aromatic extra virgin olive oil. 

On the palate, it is fruity with herbaceous notes, where distinct hints of green leaves such as wild fennel, lettuce, and arugula emerge. The finish is harmoniously balanced with bitterness and spiciness.

Particularly suitable for dishes such as fillet with green pepper, meatballs, or oven-baked meat. It is also ideal on bruschetta, salads, vegetable and rice bowls, pinzimonio, fresh and gratinated vegetables, caprese, and first courses. Finally, it is excellent on fruit salads.

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.