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Extra Virgin Olive Oil from Sardinia
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Acidity of .25% - .30%
This cold pressed extra virgin olive oil is obtained from two native Sardinian varietals - Semidana and Bosana from a single olive. orchard on the slopes of Mountalbo on Sardinia's northeastern coast
Expeller pressed (without the addition of heat or chemicals) within 24 hours of harvest to preserve the organoleptic qualities of the oil.
Use cold pressed olive oil to enhance homemade vinaigrettes with its crude olive flavor.
Excellent enhancement to finish a simple Spaghetti Pomodoro or Risotto with Wild Mushrooms.
Sardinian music bread with rosemary and pecorino
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