Suitable for the preparation of both sweet and savory dishes, it is excellent combined with soups based on legumes and cereals, meat, vegetables, smoothies and sauces. Thanks to its resistance to high temperatures it is a valid substitute for butter in the preparation of baked desserts and can also be used for frying.

This particular oil, which at room temperature is in the solid stage and becomes liquid as soon as it is heated, is extracted from the dried pulp of the coconut. It is usually used in the kitchens of tropical areas. Thanks to the typical sweet and delicate taste it will give your recipes an unmistakable touch.

It was 1939 when Pietro Coricelli Extra virgin olive oil made its debut on Italian tables, in Spoleto, in the heart of Umbria. A passion for the most genuine flavors handed down from generation to generation that has always seen family members involved, side by side, in the management of the company. Today Pietro Coricelli is among the largest oil companies in Europe and exports to over 110 countries in the world, thus representing one of the most famous Italian brands to the whole world.