Oils · Harvested October 7-10
Verde — Early Harvest 2024.
The oil for finishing — peppery, fresh-cut grass, long throat-burn finish.
Bottle
250ml
€18.00
| Acidity | 0.18% |
|---|---|
| Polyphenols | 412 mg/kg |
| Harvest | October 7-10 |
| Cultivar | Bidni (Maltese) |
| Press | 1965 stone frantoio · cold-pressed within 4h |
Tasting
How it tastes.
Picked October 7–10 from the south slope, when the fruit is still green. Cold-pressed within four hours of picking at our restored 1965 stone frantoio. Acidity 0.18%, polyphenols 412 mg/kg — both well into the "high" range. Use it raw: drizzled on salads, finished over white fish, on toasted bread with a pinch of flaky salt.
Food pairings
What to serve it with.
- Tomato + flaky salt + sourdough
The defining test. Verde holds its own against acidity.
- Grilled white fish (sea bream, sea bass)
Drizzled raw at the table. Cuts the fattiness without flattening the dish.
- Beef carpaccio + parmesan + pepper
Verde's pepper notes echo the dish's own — they reinforce each other.
- Burrata + green peach + basil
Pour generously. Summer dish; needs a finishing oil with throat-burn.