Period of harvest:October early November
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.
Fragrance: rich bouquet with fresch almond and artichoke.
Taste: armony of bitter and spicy sensations and herbaceous notes of fresh vegetable.
Recommended on: execellent on shrimp soufflé and on vegetables crudités