The olives, picked by hand and pressed with ancient granite mill-stone wheels called "molazze", come from the historic Possessioni dei Conti Serego Alighieri estates in Valpolicella Classica.
Tasting: Golden yellow with green reflections. Intense but delicate and gentle in the nose. Soft and delicate, with intriguing hints of almonds.
Serving Suggestions: Has many uses in the kitchen, but particularly good with first courses in the Mediterranean style. Good with vegetable soups and for the dressing of pulses. Good for white meat and freshwater fi sh. Ideal as a condiment for raw, cooked and grilled vegetables, cured meat (carpaccio) and for making sauces such as mayonnaise.