Vargnano

Nostrana is a historic olive cultivar, one of the most representative of the hilly areas of central-northern Italy. Its centuries-old presence testifies to its perfect adaptation to the Mediterranean environment of the hinterland, characterized by well-drained soils, breezy slopes, and a microclimate that promotes balanced ripening of the olives.

The nose is intensely fragrant with a very pronounced fruitiness. The notes perceived are reminiscent of spices such as rosemary, bay leaf, and basil. On the nose, Vargnano extra virgin olive oil is clean and elegant, highlighting the characteristics of the cultivar.

On the palate, it confirms its medium-intense breadth and lively fruitiness. The aromatic texture is broad, revealing clear herbaceous notes, hints of artichoke, thistle, fresh almond, and green apple.

The bitter and spicy notes are sustained and well balanced. The spiciness stands out in a pleasant and persistent way, a sign of a high polyphenol content. The finish is clean, fresh, and slightly balsamic.

A balanced but decisive oil suitable for delicate dishes. Recommended raw to enhance carpaccio, tartare, velvety soups, and steamed dishes. It also goes well with spelt salads and modern healthy bowls or bowls of rice and fish or rice and vegetables or fish and vegetables. A perfect oil to accompany honey salmon dishes and gourmet pizzas. Finally, it pairs well with fresh soft cheeses.

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.