At once rich and unctuous, a veritable explosion of fragrances in a bottle. You could pay four times this price for a Tuscan oil that wouldn't be as good as this Trevi oil pressed from Frantoio, Leccino, and Maraiolo olives, harvested in November and December. We particularly treasure it for its hints of stone fruit and bitter almond. It finishes with a peppery taste.
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