Ceresio oilRegular price SFr. 32.00
In Ticino, olive oil has been produced since the past few centuries, however some documents attest that starting from 1650 the production was abandoned for various reasons. Then, slowly, the cultivation of olive trees began again and in the 1990s on the shores of Lake Lugano the Tamborini farm resumed this cultivation and planted 350 olive trees, including in the Gandria area where another 150 were planted. In May 2001, the Ticino association "Amici dell’Ulivo" was created with the aim of promoting olive growing in Ticino. In 2002 an educational path was set up which highlighted the history, culture, beneficial properties and use of olive oil. Currently, a small amount of extra virgin olive oil is produced every year with a remarkably low acidity, synonymous with high quality.
SCENT: very fruity, spicy and with intense scents of tomato leaves
TASTE: fresh and peppery in attack, with good viscosity and softness, very intense, intense notes of artichokes. Leaves your mouth clean
PAIRING: ideal dressing for salads and pinzimonio, lake fish, but also creamed cod, as well as for balanced mayonnaise and pancakes, even stuffed.