Extra Virgin Olive Oil

For over 100 years, the Carli family has been investing loving care and experience in producing our 100% Italian Extra Virgin Olive Oil.

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Extra Virgin Olive Oil
Caprese Salad

Caprese Salad

Preparation: 20 min. Difficulty: Average

Ingredients (For 4 people):
4 plump tomatoes, ½ pound of Buffalo Mozzarella, 20 Stoned Olives, 6 TBS of Extra Virgin Olive Oil, 1 TBS of Modena Balsamic Vinegar Cream, salt and pepper.

Pour the Extra Virgin Olive Oil into a small bowl, mix with a little salt and pepper. Leave to marinate. Meanwhile, wash and wipe the tomatoes then cut into slices of 1/4 inch in thickness. Drain the mozzarella and also cut into slices of 1/4 inch in thickness. On each plate alternate with a slice of mozzarella and a slice of tomato. Between each slice, drizzle a teaspoon of Olive Oil and add some fresh basil leaves. Use the last leaves of basil and the last drops of oil to decorate the plates. If you wish you can also add a trace of Modena Balsamic Vinegar Cream before serving.


Our Extra Virgin Olive Oil, a greenish-yellow color with golden highlights, has the typical aroma of an oil fresh from the olive mill, with light, delicate notes and almond undertones.


The ideal storage temperature is 10/20 degrees centigrade. Direct or indirect sunlight speeds up oxidation, so unopened bottles are best kept in a dark place, although the green glass preserves the quality of the Oil to a large extent.

Our advice

All parts are 100% recyclable.

Extra Virgin Olive Oil brings out the very best in every dish. An excellent dressing for a fresh salad, perhaps enhanced with tuna, peppers, olives, hard-boiled eggs, anchovies and tomatoes to create a typically Mediterranean Niçoise.

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