Partanna
Partanna huile d'olive extra vierge
1 L
Partanna Extra Virgin Olive Oil is rated
out of
5 by
3.
49,49 $
Max : 4
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Description
Caractéristiques
Ingrédients
Livraisons et retours
L'huile d'olive extra vierge sicilienne Partanna est fabriquée à partir des premières olives pressées à froid.
Conserver dans un endroit frais et sombre et fermer hermétiquement après utilisation.
Conserver dans un endroit frais et sombre et fermer hermétiquement après utilisation.
Points forts
- Cachère
Huile d'olive vierge extra
- Ce produit est une vente finale.
- Nous ne pouvons livrer cet article qu'aux clients canadiens.
- Ce produit ne peut pas être livré dans les régions éloignées.
Rated 1 out of
5
by
Francesca from
Way Overpriced for the Quality - Same as a $10 Grocery Store Olive Oil
A high quality extra virgin olive oil imported from Italy and made from the first cold press should have a strong olive smell and a distinct bright peppery taste that almost burns a little bit in your mouth if you taste it on its own. This oil has none of that. It is very bland both in smell and taste - like a $10 bottle of olive oil you'd buy at your grocery store. In Italy, we would use this low quality olive oil for cooking, including frying. We would not use this to drizzle on a salad or for dipping because it has no flavour. Because this is such a low quality, the price is 3x higher than it should be, in my opinion.
Date published: 2023-05-23
Rated 1 out of
5
by
7amisa from
Overhyped and Overpriced. Disappointing Quality
I regret purchasing this olive oil after being swayed by the many positive reviews online and ignoring the one warning here. This oil lacks the strong olive aroma and distinct peppery taste of a true high-quality extra virgin olive oil. It’s bland and comparable to a cheap grocery store option, suitable only for cooking, not for salads or dipping. Sadly, it’s overpriced for such low quality, definitely not worth the hype.
Date published: 2025-01-16
Rated 5 out of
5
by
Canadian Jake from
I love it!
Perfect as a dipping oil, one of the best I have tasted.
Date published: 2025-03-27
