Description

Dolcedo is the name of the territory of historical olive cultivation on the Ligurian Riviera, which has been taking place since the 1400s. This extra virgin olive oil is pressed within 12-24 hours of olive harvest, in a modern continuous-cycle mill, which preserves the high polyphenol content, valuable flavour compounds, and other nutritive components of the oil. The olives are picked while they are still green, making the harvest difficult and low yielding. However, this method ensures that the oil is rich, spicy, but also brings out the Taggiasche olive's natural sweetness on the finish.

Learn more about Benza