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GHIOTTI EXTRA VERGIN OLIVE OIL. This flavoursome oil, gently pressed from the Tuscan varietal Frantoio olive, is considered a premium among all olive oils. This vintage has a complex fruity, rounded flavour with a mild peppery finish, making it the. Borage Ravioli with swordfish and fried aubergine. Based on the recipe by Alessandro Patane, Imperia Cook's) Serves 4 Borrage Ravioli serve beautifuly as well with butter and sage, the traditional Ligurian style. Chateau Blanc Artisan French bread.