This monocultivar extra virgin olive oil is obtained from 100-percent delicate, ephemeral and brilliant green Biancolilla olives. Biancolilla is light and fruit-forward, opening with floral and herbaceous aromas. The flavor is delicate and persistent, with mild notes of white pepper and bitter greens. This oil should be used raw as a finishing oil and enjoyed as soon as possible. Overpour this meticulously crafted elixir over fish: raw tuna crudo, poached fish, and grilled fish of all kinds.