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Giuseppe Fois fruity oil by Accademia Olearia is obtained using olives picked in a moment of medium maturation. When it is milled, the olive is worked by using a traditional cold process. The oil has a good structure, bright green colour with golden reflections, a net smell of olive and a soft aftertaste on the palate. The Giuseppe Fois oil is the 1st classified at the "Ercole Olivario 2014" prize among the "Intense Fruity" category. Excellent with both elaborate and simple dishes, it is recommended to be used raw for salads and cooked vegetables or for the preparation of bruschettas and pinzimonio. Ideal with fish dishes.