Cold-extracted from green-harvested Peranzana and Frantoio olives at the Bonamini estate in the hillside countryside northeast of Verona — a distinctly northern Italian expression of extra virgin olive oil.

On the nose, it opens with vivid green fruitiness — fresh herbs, cut grass, green apple, and olive leaf — with a characteristic artichoke note and a clean hint of almond. On the palate, it delivers well-balanced bitterness and a pleasant, lingering peppery finish, shaped by green-harvested olives cultivated in Veneto’s cooler northern climate.

Best enjoyed raw as a finishing oil — drizzle over grilled bread, garden salads, grilled fish, and fresh pasta to let its full aromatic complexity shine.