The delicate elegance found in the vegetable notes join the EVOO strong pungency, which strikes in the throat with a great balance of flavours and sensations, prolonging the permanence of the taste of Frà Pasquale on the palate.
Raggiola – also known as Agiola, Vergiola, Verzola, Corgiola or Correggiolo – is a typical cultivar of the Marche region, mainly found in the Pesaro area; it has a late-ripening and a good yield in olive oil production. The Raggiola variety has medium resistance to cold temperature and quite high resistance to manges and the olive peacock spot disease. The EVO Oils produced using the Raggiola are equilibrated, with a low-medium bitterness and pungency, and are usually characterized by an almond flavour. Raggiola is also widely used as table olive thanks to the sweetness of its drupe. It is one of the main cultivars in the Cartoceto PDO and in the Marche PGI.