This award-winning Extravirgin Olive Oil. It is obtained with a blend of two native olives: Casaliva and Leccino. After crushing our olives within the 20 hours ,the temperature of the olive paste is under 24°C, so that the label may display “cold extraction”. Its fragrance is elegant and fruity and its taste is spicy with a nice bitter note and a wonderful almond aftertaste. It compliments with salads, meet, grilled vegetables and soups.

The Avanzis have a production of Extravergin Olive Oil, which is highly selected. The olives, are picked up and pressed within a few hours, producing an excellent oil, sweet, aromatic and with a very low acidity. With the same care, Avanzi produces also the Extra Virgin Garda Bresciano DOP produced with olives coming uniquely from biological cultivations. The Avanzis take advantage of a very modern “Alfa Laval” high-technology-mill omposed of a metal tooth grinder.