Extra virgin olive oil
The extra virgin olive oil that is produced in Valdichiana has two main organoleptic qualities: the bitterness and the spiciness. These features, that are anything but negative, are typical of high-quality oils. They are generated by polyphenols that are important antioxidants slowing oxidation -the aging of cells in our body. When one tastes the olive oil from this territory, feeling a bitter and spicy taste at the same time means that it is a high-quality olive oil and a good product for one’s health.