Olive’s varieties: mixed olives of italian origin
Harvesting and production time: end October to end of December.
Time between Harvesting and production: 24 to 48 hours.
Processing Methods: continuous-cycle. Cold extraction.
Colour: green with yellow reflections.
Smell: fruity aroma of fresch olives and a delicate herbaceous scent. Medium-light olive fruity.
Taste: mostly sweet but with a slightly bitter and spicy aftertaste.
Acidity: the processing of fresch olives allow to obtain an olive oil with a very low acidity.
Pairings: in the kitchen it is an ally to flavor any dish. Excellent both raw and cooked.
Harvesting and milling period: from the end of October to the end of November.
Time from harvest to milling: 24 hours / 36 hours.
Milling method: continuous cycle, with hammer crusher and centrifugal decanter that does not require the passage of oil in the separator. Cold extraction.
Color: green with yellow reflections.
Acidity: the collection and pressing of the olives carried out in a timely manner allow to obtain an oil with a very low acidity (0.2% – 0.4%).
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