Dolciolio is made from more mature olives, to give it a softer and more delicate flavour these Olives are pressed within 12-24 hours of picking in order to preserve the flavour of the olives and to avoid any abnormal fermentation.  The olives are cold-pressed to conserve the full, original flavour of the olives. The cultivation, timely harvesting, accurate pressing and expert preservation are the true passion of Giachi,  We recommend it with seafood salads, carpaccio, soups, grilled white meats, and fresh cheese.