The herbaceous and bitter flavor of the variety is unmistakable with dominant notes of artichoke, rocket and unripe almond. On the palate an intense and decisive bitter and spicy charge. Clear aspect, medium fluidity and green color. The smell gives balsamic and almost mentholated nuances reminiscent of nettle with a finish of black pepper. The flavor is widely spicy, with hints of laurel, thistles and medicinal herbs and with a powerful and elegant herbaceous plant.
The extra virgin olive oil obtained from “Moraiolo” olives must be used strictly raw on grilled red meats and cut beef, legume soups and chickpea soup in particular, artichokes and cardoons.