Olive Variety:
Aromas:
Palate:
Harvest and milling period:Â from the end of October to the end of November.
Time from harvest to milling:Â 24 hours / 36 hours.
Milling method:Â Continuous cycle biological processing, with hammer crusher and centrifugal decanter that does not require the oil to pass through the separator. Cold extraction.
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%).
Extra virgin olive oil obtained with full respect for nature, without the use of synthetic pesticides or fertilizers. The blend combines historic Italian varieties grown according to strict organic protocols. The result is an oil with a sincere organoleptic profile, rich in polyphenols and antioxidants, delivering the authentic and uncontaminated taste of the olive to your plate.
