Stiffonte

The aroma of this extra virgin olive oil is strong and intense, reminiscent of green notes, rich and complex. The most typical notes are strong hints of artichoke, thistle, and bitter vegetables, with hints of almond, balsamic nuances, chicory, and wild herbs.

The bouquet is clear, strong, and very clean, characteristic of the more structured Tuscan oils. An oil that is austere on the nose and palate. 

Harmonious, intense, and intriguing on the palate, Stiffonte stands out for its strong personality. The initial taste is reminiscent of green olives, with notes ranging from artichoke, cardoon, and bitter herbs. A hint of fresh almond is just perceptible.

The bitterness is robust, while the spiciness is long and persistent in the finish, a sign of the high polyphenol content. The structure is balanced, with a clean, vigorous, and persistent finish, typical of great Tuscan oils.

Suitable for fairly structured dishes such as casseroles. Preferably raw, also ideal on bruschetta, vegetable dips, legume soups and grilled meat, meat carpaccio and aged cheeses.

Considered by many to be the elixir of long life, extra virgin olive oil for its health effects is called the “prince of the Mediterranean diet,” recognized as a UNESCO heritage site, Palazzo di Varignana extra virgin olive oil is the ideal food from the weaning of children because of its lipid balance, making it similar to breast milk. The high presence of oleic acid and omega 3 and omega 6 series fatty acids, allies of cardiovascular health, and phenolic compounds, vitamin E and carotenoids, valuable antioxidants, make it valuable for health. What really makes an excellent extra virgin olive oil like ours unique? It is its wide and complex range of micro-components and antioxidant molecules, which originates through rigorous procedures and the choice of the right degree of ripeness for the harvesting of selected olives. This takes place in the shortest possible time to arrive at the milling even within 6 hours, when the cold-pressed olives without physical or chemical treatments give a more intense and aromatic oil, very pure, with excellent organoleptic qualities and very low acidity, to enhance all the nutritional virtues of the fruit of the olive tree.