香川県·特産品
Shodoshima Olive (Tonosho)
A single drop of this vibrant green oil releases a refreshing aroma reminiscent of fresh green grass. Use it on bread, in salads, or with white fish. Once in your mouth, a subtle spiciness and fruity flavor will instantly brighten any dish. Shodoshima is the birthplace of olive cultivation in Japan. In 1908, national experimental cultivation began in three prefectures—Mie, Kagawa, and Kagoshima—but only Shodoshima bore magnificent fruit. The warm climate of the Seto Inland Sea is perfect for olives, and it is now known as the largest production area in the country. Domestic oil made by pressing hand-picked olives immediately after harvest offers exceptional aroma and freshness. A blessing from the Seto Inland Sea, passed down for over a century. Add a fragrant drop to your everyday dishes.
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