Monocultivar Peranzana

The Peranzana variety produces an oil of low acidity, high chlorophyll and carotene content and long shelf life.
Emerald green in colour and fruity to taste, Peranzana oil is recognized as being light and delicate, superior quality, good balance of bitterness and spicy flavour, and ideal accompaniment for moderately-flavoured dishes. Has notes of tomato, rocket, radish and artichoke in an elegant and harmonious bouquet. It is used across the board, enhancing fish dishes and quick recipes and heightening flavours rather than covering them. Peranzana oil can also be eaten as a table olive.


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