Cultivar: italian native varieties.
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: intense fruit of fresh olives.
Taste:harmonic, elegant with a strong sensation of fresh olive and tomatoes notes.
Color: emerald green
Recommended on: excellent on risotto and pumpkin flan and artichokes.