The Affiorato Extra Virgin Olive Oil from Dinoabbo is an outstanding monocultivar Taggiasca olive oil with a rare delicacy and sweetness. Dino's Taggiasca olives are handpicked daily from the plants between the months of November and February. The extra virgin olive oil is obtained using an antique method of cold crushing and light pressing, called affiorato. The oil drips from the stacked fiscoli, or nylon fiber cages filled with olive paste, and then is separated from the vegetation water by the expert hands of Dino's wife. The flavor is delicate and sweet and is accompanied by notes of almond and pine nuts.
It is perfect with fish dishes, pasta, grilled meats, and vegetables.