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A light fruity oil pressed from locally grown Frantoio and Leccino olives grown in the S. Eraclio di Foligno area of Umbria. This extra virgin olive oil is excellent on steamed fish, shellfish salads, polenta with roast codfish, barbecued tuna with red onions and basil, or boiled veal with potato puree. It can be used to make mayonnaise or legume cream and enhances the taste of olive oil yoghurt. It also pairs remarkably well with anisette and star anise cakes. [+]