The Diana olive cultivar was developed in the 1960s as part of a research program led by Attilio Sonnoli. Following years of careful observation, the original mother tree demonstrated outstanding productivity, remarkable adaptability and exceptional oil quality. Diana is an early-ripening variety with excellent resistance to low temperatures.
Our organic monovarietal Diana extra virgin olive oil is characterized by its high fruitiness, balanced by medium bitterness and pungency. Its aromatic profile reveals notes of freshly cut grass, aromatic herbs, green almond and tomato leaf.
Ideal with light vegetable dishes, seafood, risotto and delicate pasta dishes.
