Carolea is an olive cultivar typical of Basilicata, Calabria and southern Italy.
It produces an excellent quality oil, with low acidity.
On the nose it is expressed with pleasant hints of ripe fruit.
Appreciated by most palates, it has a sweet and delicate background tone with an almond aftertaste.
It goes well with delicate dishes, such as white meats, cheeses, legumes, first courses with molluscs, steamed fish, shellfish and bruschetta.
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