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For the Fruttato Gran Classe Pietro Coricelli selects oil from olives that are picked just before they are fully ripe, which are slightly acerbic. Although they yield less, the oil is rich in Antioxidants (polyphenols) which give stability and enhances the vivacity of the fragrance. For its robust taste and fragrance, it must be used 'a crudo' or at the end of cooking, where just a few drops enhance the flavor of the dish. It is a perfect as an addition to soups and grilled meats, as a dip for salads and Vegetables and is wonderful on toasted Bread