Anfosso Tumai hand-picks perfectly ripe Taggiasca olives in Liguria, Italy between November and February to create this specialty extra-virgin olive oil. The result is a golden-yellow EVOO with light green shades, a subtly spicy aroma, complex taste with delicate fruity notes and balanced finish with peppery undertones. This monocultivar olive oil is a gourmet flavor enhancer for homemade pesto, sauces, soups, salads, veggies and meat dishes.