• 1957 Biancolilla

    Biancolilla has a yellow / gold colour with intense green reflections, it belongs to the medium fruity, slightly bitter and spicy.
    It presents aroma of grass and light hints of fresh almond, artichoke and tomato. It is not strong in taste, with floral and herbaceous aromas.
    Tips: fish dishes, fresh pasta with shellfish, salads, steamed vegetables and baby food.

    “The combination of aromas and flavours”

    At the end of the 90s, Donato Parisi introduced a special selection of monocultivar oils. 1957 is an Extra Virgin Olive Oil 100% Italian produced with a single variety of olives. The different cultivars are transported to the mill in a few hours (continuous cycle and cold extraction, lower than 27 ° C).

    We guarantee different flavours in order to enhance different types of food.

    €84,00 – €240,00

  • Esaurito

    1957 Carolea

    With a light green colour, Carolea belongs to the middle fruity and it is balanced to taste and smell. The aroma of fruit (apple) is slight to the smell while almond with hints of grass dominates to the taste. The bitter and the spicy are light. Tips: grilled meat, grilled radicchio, bruschetta, legume soup.

    ““The combination of aromas and flavours”

    At the end of the 90s, Donato Parisi introduced a special selection of monocultivar oils. 1957 is an Extra Virgin Olive Oil 100% Italian produced with a single variety of olives. The different cultivars are transported to the mill in a few hours (continuous cycle and cold extraction, lower than 27 ° C).
    We guarantee different flavours in order to enhance different types of food.

    €84,00 – €240,00

  • 1957 Coratina

    Coratina belongs to the medium-intense fruity, bitter and spicy.
    It presents light notes of grass / leaf and artichoke and intense scent of fresh almond.

    The polyphenols of olive oil contribute to the protection of blood lipids from oxidative stress, this oil is indeed rich in polyphenols. Consigli: grilled meat, grilled radicchio, bruschetta, legume soup.

    “The combination of aromas and flavours”

    At the end of the 90s, Donato Parisi introduced a special selection of monocultivar oils. 1957 is an Extra Virgin Olive Oil 100% Italian produced with a single variety of olives. The different cultivars are transported to the mill in a few hours (continuous cycle and cold extraction, lower than 27 ° C).

    In 2018 he received the “Cinque Gocce e Lode di Eccellenza” award at the 10th competition of Italian extra virgin olive oils “L’Oro d’Italia”.

    €84,00 – €240,00

  • 1957 Dolce di Rossano


    Dolce di Rossano has a yellow / gold color with green reflections, hints of fresh almond, pine nut, grass and artichoke.
    The taste is balanced, it belongs to the middle fruity category with a medium-light level of bitter and spicy. The “Dolce di Rossano” has a high content of vitamin E (natural antioxidant).
    Tips: Bruschetta, meat, salads, soups, steamed vegetables.
    Dolce di Rossano has received two important awards: it is present in the guide of Italian monovarietal oils by Assam and received “tre foglie” in the Oli d’ Italia guide by the Gambero Rosso, a great recognition at national level.

    “The combination of aromas and flavours”

    At the end of the 90s, Donato Parisi introduced a special selection of monocultivar oils. 1957 is an Extra Virgin Olive Oil 100% Italian produced with a single variety of olives. The different cultivars are transported to the mill in a few hours (continuous cycle and cold extraction, lower than 27 ° C). We guarantee different flavours in order to enhance different types of food.

    €84,00 – €240,00

  • 1957 Nocellara

    “Nocellara” belongs to the medium fruity, with a medium level of bitter and spicy.

    Full-bodied but, at the same time, not very dense oil, with hints of tomato and grass / leaf.

    Slight hints of artichoke and fresh almonds.

    Well-balanced oil, suitable for: fresh tomato salad, red grilled meat, grilled vegetables, bruschetta without garlic and a little basil, legume soup, spaghetti with lemon and grated Parmesan cheese.

    “The combination of aromas and flavours”

    At the end of the 90s, Donato Parisi introduced a special selection of monocultivar oils. 1957 is an Extra Virgin Olive Oil 100% Italian produced with a single variety of olives. The different cultivars are transported to the mill in a few hours (continuous cycle and cold extraction, lower than 27 ° C).

     

    We guarantee different flavours in order to enhance different types of food.

    €84,00 – €240,00

  • 1957 Tondina

    Tondina belongs to the medium fruity, with a medium-light level of bitter and spicy.
    It has herbaceous notes and taste of artichoke and fresh almond.
    Tips: white meats, salads, legumes, pasta with shellfish, shrimp or seafood.

    “The combination of aromas and flavours”

    At the end of the 90s, Donato Parisi introduced a special selection of monocultivar oils. 1957 is an Extra Virgin Olive Oil 100% Italian produced with a single variety of olives. The different cultivars are transported to the mill in a few hours (continuous cycle and cold extraction, lower than 27 ° C).

     

    We guarantee different flavours in order to enhance different types of food.

    €84,00 – €240,00