Production area of ​​the olives:to be chosen in the best areas of Tuscany and in Italy according to the quality of the vintage
Cultivar: Moraiolo
Period of harvest: from October to Dicember
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: rich sensation of fresh olive.
Taste: fruity with bitter and spicy sensation.
Color: intense green
Recommended on: perfect on mixed fruits salad, vegetables and cheese. Ideal combination with bruschetta