Pandesco

Pandesco 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 fruit and the purity of the territory.

The nose offers a delicate fruitiness, verging on floral notes. The most typical notes include hints of almond and fresh walnut, freshly mown grass, chicory, and light fruity nuances such as green apple.

The aroma is clean, smooth, and harmonious, confirming the type of cultivar.

On the palate, Maurino confirms its fresh and lively character with notes of sweet almond, delicate sensations of green apple, a slight hint of artichoke leaf, and arugula, lettuce, and newly sprouted watercress.

The bitterness is generally medium-low, while the spiciness is long and decisive on the finish. The finish of this extra virgin olive oil has a sustained aromatic persistence.

Its freshness and vegetable notes make it suitable for main Mediterranean dishes, such as bruschetta with tomato and basil, velvety and delicate vegetable soups. Excellent on fresh and grilled vegetables.

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.