namiliva Extra Virgin Olive Oil

Produced in Kagawa Prefecture, this extra virgin olive oil is certified to an acidity of 0.1% and delivers a rich, straightforward flavour. It works well as a general cooking oil, but its distinct character also makes it suitable for salad dressings or drinking directly. The oil pairs particularly well with roasted pork, aquapazza, ahijillo, garlic shrimp, and peperoncino.