Production area of the olives: Santa Téa’s and Reggello territory and neighboring areas
Period of harvest: October – November.
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.
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: a fresh olive flavor with an intense herbaceous aroma.
Taste: strong, full-bodied with a spicy aftertaste. Balanced with the harmonic sensation of artichoke.
Color: emerald green with hints of gold.
Recommended on: excellent on red meat and grilled vegetables. Ideal on vegetable flans.