The Extra Virgin Olive Oil 'Milleanni' by Donnafugata has great personality and elegance, it is characterized by a pleasantly fruity bouquet, and by a taste in which bitter and spicy they chase harmoniously. A versatile oil that excels raw on meat, even delicate fish, and vegetable-based dishes.

The Extra Virgin Olive Oil is made in the Tenuta San Guido, on the hills of Bolgheri. The olives of Leccino, Moraiolo, Pendolino and Frantoio varieties, entirely hand-picked, are squeezed with the utmost delicacy, giving rise to a product with a veiled and medium fluid appearance. Ideal for bruschetta and soups, salads and steamed vegetables. Excellent for frying.

The Extra Virgin Olive Oil 'Peranzana' by Verde è Rubino is a full, intense and persistent Apulian oil, slightly bitter and characterized by a strong spicy flavor. This Peranzana monocultivar is born from only 180 trees and is extracted cold. It goes perfectly with soups, soups, salads that are not particularly variegated, and fish and roast meats.

The Extra Virgin Olive Oil 'Peranzana' by Verde è Rubino is a full, intense and persistent Apulian oil, slightly bitter and characterized by a strong spicy flavor. This Peranzana monocultivar is born from only 180 trees and is extracted cold. It goes perfectly with soups, soups, salads that are not particularly variegated, and fish and roast meats.

The 'Grand Cru' by Macchiabuia is an Extra Virgin Olive Oil 100% Italian, cold extracted, squeezed only from varieties present in the olive groves within the farm in Capalbio in the province of Grosseto. Multicultivar composed of Frantoio, Leccino, Moraiolo and Pendolino olives. Non-aggressive character combined with its characteristic bitter note of chicory.

The 'I.G.P. Toscana' by Macchiabuia is an Extra Virgin Olive Oil 100% Italian, cold extracted, only from varieties found in olive groves on the farm in Capalbio in the province of Grosseto. Multicultivar composed of Frantoio, Moraiolo and Leccino olives. Intense aroma of oregano with a well-defined herbaceous finish. Remember the Mediterranean.

'Essenza' by Macchiabuia is an Extra Virgin Olive Oil 100% Italian, cold extracted, squeezed only from varieties found in olive groves on the farm in Capalbio in the province of Grosseto. Multicultivar composed of Frantoio and Leccio del Corno olives. Extremely balanced and elegant, notes of ripe fruit, with a well balanced, clear and persistent bitterness and pungency.

The 'Grand Cru' by Macchiabuia is an Extra Virgin Olive Oil 100% Italian, cold extracted, squeezed only from varieties present in the olive groves within the farm in Capalbio in the province of Grosseto. Multicultivar composed of Frantoio, Leccino, Moraiolo and Pendolino olives. Non-aggressive character combined with its characteristic bitter note of chicory.

Extra Virgin Olive Oil DOP di Tola, monocultivar Cerasuola, born in the territory of Partinico and Monreale. Harvested between October and November, it is cold extracted and unfiltered to better express its aromas and its bitter fruity flavor with an artichoke aftertaste. Intense and pungent, characteristic of the land of Sicily. Extraordinary if used raw.

Extra Virgin Olive Oil DOP di Tola, monocultivar Cerasuola, born in the territory of Partinico and Monreale. Harvested between October and November, it is cold extracted and unfiltered to better express its aromas and its bitter fruity flavor with an artichoke aftertaste. Intense and pungent, characteristic of the land of Sicily. Extraordinary if used raw.

The Extra Virgin Olive Oil DOP 'Val di Mazara' by Planeta is a fruity, sharp, spicy and intense oil, which comes from the cold pressing of whole olives of Nocellara del Belice, Biancolilla and Cerasuola, combined in blend. excellent on vegetable and legume soups, fresh cheeses and above all fish and grilled meats.

The Extra Virgin Olive Oil Destoned DOP 'Nocellara' by Planeta is a fruity, delicate, almost sweet but firm oil. It is extracted in the absence of stones to deliver the essence of the aromas and characteristics of this variety. Perfect with light foods, salads and soups.

The Extra Virgin Olive Oil Destoned DOP 'Biancolilla' by Planeta is a particularly delicate and sweet oil. It is extracted in the absence of stones to deliver the essence of the aromas and characteristics of this variety. Perfect on raw fish, shellfish, chicken, goat cheese and salads.

Extra Virgin Olive Oil DOP di Tola, monocultivar Cerasuola, born in the territory of Partinico and Monreale. Harvested between October and November, it is cold extracted and unfiltered to better express its aromas and its bitter fruity flavor with an artichoke aftertaste. Intense and pungent, characteristic of the land of Sicily. Extraordinary if used raw.

The extra virgin olive oil 'Nocellara Etnea' (250ml) by Donnafugata is a fruity and elegant monocultivar Nocellara, grown in eastern Sicily on the north side of Etna. Characterized by a medium fruity with hints of cut grass and artichoke, it has a harmonious balance between bitter and spicy, making it particularly pleasant on the palate, which enhances the notes of walnut and chestnut.