Extra Virgin Olive Oil Biological Certified

Varieties of Olives: Leccino, Frantoio, Moraiolo and other varieties in variable percentages. Plants of various ages and grown mainly in polyconic pots from organic cultivation.

Bouquet: fruity of fresh olives and delicately herbaceous. Medium-light olive fruity.

Taste: mainly sweet, with a slight bitter and spicy sensation.

Pairings: it is excellent for flavoring vegetables, meat and fish. It has a versatile use in both raw and cooked cooking.

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Harvest 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 biological processing, with hammer crusher and centrifugal decanter that does not require the oil to pass through 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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