What the experts say

“A tablespoonful of Campo di Torri extra virgin olive oil drizzled onto a slice of stale Tuscan bread, together with an apple, accompanies my Franciscan midday meal. Who would say that a friend of thousands and thousands of chefs is easily satisfied? But this way I draw “benefit and enjoyment” from the prodigious nutritional and health virtues of the oil, the only vegetable fat obtained directly from the fruit and not the seed.”
Eugenio Medagliani, entrepreneur and noted culinary expert, Milan

“Campo di Torri extra virgin olive oil is excellent and indispensable in my kitchen for its taste characteristics.
“It goes very well in any salad or as a final touch in hot preparations; for cooking it enriches the dish, and is at its best with red or white meats.”
Andrea Galli, chef of Trattoria Toscana Emilia & Carlo, Milan

“A full-flavoured oil suited for accompanying dishes that are flavourful as well. Excellent in cooked dishes thanks to its high smoking point. At the same time it also knows how to be delicate, added just before serving. Compliments for the good oil you produce.”
Rudy Gavazzi, chef of ALTRO, Talamona (Sondrio)

“Campo di Torri oil is full-bodied, a fruity oil with a robust taste, not peppery, with a low acidity. Recommended on vegetables, both cooked and raw but with a definite flavour. Excellent in combination with fresh herbs. In addition, it can complement soups, fish or meat dishes, as long as they have rich flavours.”
Luca Bernasconi, chef of the Municipal Casino, Campione d’Italia

“From the chemico-physical parameters encountered and the sensory assessment expressed above, this oil must be classed as excellent. Today, this product is worth a capital.”
G. Morchio, expert in oil production, Imperia