Leccino

Production area of ​​the olives: Tuscany territory and other italian selected areas.
Cultivar: Leccino.
Period of harvest: October – December.
Processing times: within 10 hours from picking
Cleaning olives: removal of stems and leaves using patented machines and olives washing with purified water.
Processing:: a continuous airtight cycle, under nitrogen. Extraction at a controlled temperature (cold extraction) in absence of oxygen.
Production:: limited.
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 with fresh olive sensations
Taste: light fruity with fresh almonds sensations. Balanced in the mouth with slight feeling herbaceous.
Color: green with golden reflections.
Recommended on: perfect on risotto and steaned fish. Excellent on fish salads