Production area of ​​the olives:choosing from the best olive crops in Italy
Cultivar: italian varieties.
Harvesting period: from October to December.
Processing times: within 20 hours of picking.
Cleaning olives: removal of stems and leaves using patented machines and olives washing with purified water.
Manufacturing: a continuous airtight cycle, under nitrogen extration at a controlled temperature (cold extraction) in absence of oxygen.
Filtering: pure cellulose.
Storage:at a controlled temperature in stainless steel containers, in absence of oxygen, under nitrogen.
Bottling: automatic under nitrogen with bottle cleaning and automatic level control.
Security: non-refillable cap.
Fragrance: delicate and harmonious.
Taste: soft and round, enriched with fresh almond sensations.
Color:golden with hints of emerald green.
Abbinamento consigliato: fish salad and vegetables casseroles.