Olio Extravergine di Oliva Estivo Avanzi

The Summer of Avanzi is an extra virgin olive oil obtained from high quality olives of the Casaliva and Leccino cultivars, harvested at the end of October and delivered to the mill within 24 hours for pressing.

It is characterized by a golden yellow color crossed by bright green reflections. It is an oil of very low acidity, fruity, elegant and slightly spicy, with a pleasant bitter almond aftertaste.

Perfect for seasoning seasonal vegetables, it is excellent on bruschetta, soups or fish, both from the sea and from the lake.

The rather early harvest of the olives is the reason why this oil was called "Summer" by the Roman agronomist Lucio Giunio Moderato Columella, in a treatise of 54 AD.