Our most popular Tuscan varietal blend produced from Frantoio (60-70%) and Moraiolo (15-20%) olives, plus a small percentage of Leccino, Maurino, and Pendolino varieties, all hand-picked within the first ten days of November and immediately cold pressed in order to conserve the maximum freshness of this early-picked fruit. The oil is very low in acidity and very fruity with slight grassy and floral tones and a peppery finish, hence the name Spezia! Absolutely delicious on pasta and marinated vegetables. Excellent for salads with balsamic or red wine vinegar. Wine pairing suggestions include Sangiovese, Brunello and Chianti.