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How many varieties of extra virgin olive oil is recommendable to have at our kitchen?

One should always have at least one delicate extra virgin olive oil in our kitchen, one that doesn't mask the aromas of sweeter or plainer food like Premium Royal; then another more robustly finished oil, so that its intensity will persist over the more emphatically flavoured dishes as Premium Picual,; and, finally , a more affordable extra virgin olive oil form cooking as Picual.

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