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Dolcedo is the name of the territory of historical olive cultivation on the Ligurian Riviera, which has been taking place since the 1400s. This extra virgin olive oil is pressed within 12-24 hours of olive harvest, in a modern continuous-cycle mill, which preserves the high polyphenol content, valuable flavour compounds, and other nutritive components of the oil. The olives are picked while they are still green, making the harvest difficult and low yielding. However, this method ensures that the oil is rich, spicy, but also brings out the Taggiasche olive's natural sweetness on the finish.

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Enoteca Sileno
920 Lygon Street, Carlton North 3054 VIC Australia

Mon-Sat 10am - 4pm
Sunday - Closed

Contact Us By Phone:
Tel: 03 9389 7009

ABN: 73 004 756 834