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In the range of our specialities the most authentic and traditional
flavours of the Italian kitchen can be found, which are of easy and quick
use. The best Extra Virgin Oil "La Colombara" is aromatised in
different flavours to enrich plates of a different pleasant taste,
guaranteed by the Viola Quality.
It is bottled in 0,250 lt bottles.
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The Chilli extra virgin olive oil is obtained by the infusion of whole,
dried chillies. It is particularly suitable on bruschette, pasta, sauces,
roasts and for the preparation of fish served with a special sauce. A few
drops of raw chilli oil will give whatever dish a particular, intense
taste.
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The Garlic extra virgin olive oil is obtained by infusion of garlic which
has been previously dried, and tied together forming platted tails. It is
particularly suitable on bruschette, pasta, sauces, cereals, roasts and
legumes. A few drops of raw garlic oil will give whatever dish a
particular, intense taste.
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| FotoLimoneFotoLimoneFotoL |
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The lemon extra virgin olive oil is obtained by infusion of lemon peel
from biological production. It is particularly suitable for seasoning
boiled fish, salads, boiled white flesh meat, scaloppini and desserts. It
is excellent in risotto with Parmesan cheese. A few drops of raw oil on
whatever food gives a particular, intense taste.
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The truffle extra virgin olive oil is obtained by infusion of the precious
tuber and is particularly suitable for seasoning pasta, risotto, salads,
carpaccio (thin slices of raw meat), bresaola (dried salted beef) and on
eggs. A few drops of raw oil on whatever food gives a particular, intense
taste.
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| See packaging |
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The aromatic grass extra virgin olive oils is obtained for infusion from
the selection of typical aromatic grass of the Mediterranean area,
particularly is adapter to flavor meat to the live coal and potatoes to
the furnace. A few drops of raw oil on whatever food gives a particular,
intense taste.
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| See packaging |
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