A deliciously èxtra Philosophy

Pouring of anchovies
Brisure d'olives
Artichokes in extra virgin olive oil
Dolce Forte
Eggplants in extra virgin olive oil
Seasoning with extra virgin olive oil and citrus ingredients
Rosemary
Extra virgin olive oil
Seasoning with extra virgin olive oil and fresh tangerines
Taggiasche stoned olives in extra virgin olive oil
Seasoning with extra virgin olive oil and fresh oranges
Confit De tomate verte
Balsamic cream
Taggiasca olives in brine
Extra virgin Colombaia olive oil
Balsamic lemon cream
Peppers in extra virgin olive oil
Balsamic truffle cream
Taggiasca olives pulp in extra virgin olive oil
Balsamic soft fruits cream
Green tomatoes in extra virgin olive oil
Balsamic chocolate cream
Courgettes in extra virgin olive oil
Balsamic apricot
Balsamic sour black cherry cream
Extra virgin olive oil
Stuffed peppers
Pesto genovese
Red pesto
Dried tomatoes pulp
Dried tomatoes in extra virgin olive oil
Walnuts sauce
Tomato sauce hot

afo1Woody Allen, I will not eat oysters. I like my food dead. Neither sick nor wounded, dead.greca



Extra virgin olive oil,
Taggia olives, citrus fruits, vegetables,
herbs,fruit
come together in compotes with
a sweet but decisive flavour, ideal
for enriching any dish
, from appetizers
to main courses or in jellies, ideal
for creating snacks and amazing your
guests with a traditional 17th century flavour.

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Recipes by Keisuke Matsushima...

ico ricThe recipes of our èxtra-ambassador are online! Discover the flavours...

New products

ico prodDiscover our new products of Philosophy line, cultivated in the land of San Bartolomeo al Mare...

Ardesia

ico textPotion to overcome adversity and moments of despair. Ardesia: a product of the subsurface...

extramba-ing
...first there was èxtra, but it had no voice and without it the olive tree felt sad, then came Keisuke, Arild, Sidsel, Katia and a voice could be heard in the olive grove...
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