Size: 500 mls
Food and Wine magazine says, "For chef Massimo Bottura, inventing a great recipe is like creating great art: Both require a bold vision." Chef Bottura has applied the same creative skills to the production of Villa Manodori extra virgin olive oil, which he uses at two-star Michelin restaurant, Osteria Francescana, in Modena. This versatile oil, produced from Moraiolo and Leccino olives, is smoother than most "peppery" Tuscan oils - perfect for when a less assertive taste is desired. Use Villa Manodori extra virgin olive oil to make dressings for salads, vegetables, and fish. Brush on grilled country bread to make traditional Italian bruschetta.