Lafonte

The aromatic profile of this extra virgin olive oil Lafonte stands out for its distinctive personality: a young fruitiness, with intense hints of green and vegetal notes, rich in nuances and complexity. Among the most recognizable sensations are hints of aromatic herbs and green tomato leaves, accompanied by hints of bitter vegetables, almonds, and light balsamic notes, complemented by chicory and wild herbs.

The nose perceives a clear, vigorous, and very clean bouquet, typical of structured Tuscan oils. The taste confirms the same elegant austerity, with a decisive balance that expresses strength and character both on the nose and in the mouth.

On the palate, the decisive, full, and elegant structure enhances the clear and lively bitter and spicy notes. Hints of chicory, radicchio, and almond enrich its authentic and distinctive character.

It is ideal with first courses such as gnocchi with nettles or tagliatelle with porcini mushrooms, as well as bruschetta, soups, pasta dishes, and grilled fish. Also try it on vanilla or fiordilatte ice cream.

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.