Olive Variety:
Aromas:
Palate:
Harvesting and milling period: from mid-October to mid-November
Time from harvest to milling: no more than 24 hours
Milling method: continuous cycle. Cold extraction.
Color: very light green, with golden reflections.
Acidity: the collection and pressing of the olives carried out in a timely manner make it possible to obtain an oil with very low acidity (0.2% – 0.3%).
Monovarietal oil obtained exclusively from Leccino olives, a cultivar that expresses its maximum elegance in the Garda microclimate. Unlike more powerful oils, Leccino offers a gentle and never invasive seasoning. It is the top choice for palates that do not appreciate intense bitterness or for enhancing ingredients with subtle flavors without ever overpowering them.
