Extra virgin olive oil, with all of its beneficial properties, had always been one of the most popular and well-known condiments. Affiorato Fruttato Leggero is obtained following the ancient method of “surfacing”, which consists of hand-picking the very small percentage of oil (about 2-3%) that forms spontaneously on the olive paste before pressing. The surfaced oil, not being subjected to any extractive force, is full-bodied in appearance, in perfect harmony between aroma and taste.
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Extra virgin olive oil, with all of its beneficial properties, had always been one of the most popular and well-known condiments. Affiorato Fruttato Leggero is obtained following the ancient method of “surfacing”, which consists of hand-picking the very small percentage of oil (about 2-3%) that forms spontaneously on the olive paste before pressing. The surfaced oil, not being subjected to any extractive force, is full-bodied in appearance, in perfect harmony between aroma and taste.