Opalino - In the Ancient Rome the olive oils were already classified, and the first of the new year was called ?Oleum ex albis ulivis?. "Albis" is a very rare oil only produced occasionally in those years when the olive ripening season prolongs into late spring. The extra-virgin olive oil obtained is sweet with a pale gold color, a purple opalescence and a very delicate scent. It is renowned for its unique characteristics of delicacy and aroma.
Terre Bormane Extra Virgin Olive Oils, vinegar, and condiments are used in the kitchens of renown chefs worldwide. Alain Ducasse and Daniel Boulud among others use daily this line of EVOOs who balance the genuine, fragrant and earthy flavors of one of the best natural olive oils in the world. Created by Casa Olearia Taggiasca - Taggiasca Oil Mill - with Alain Ducasse as their master taster, these olive oils restore the genuine values and ancient traditions of the Liguria region, which stretches east along the coast from France. Olives of the highest quality harvested in Taggia - Home of the famous taggiasca olive variety - are pressed using a combination of traditional stone wheel and modern dripping techniques resulting in the ideal olive oil for the most demanding home chefs.