Cultivar: italian varieties.
Harvesting period: from October to December.
Processing times: within 15 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.
Fragrance: of fresh olives with vegetal notes and sensations of ripe fruit.
Taste: full-bodied, harmonic with bitter and spicy with almond sensation.
Color: golden with green lights.
Recommended on: ideal for dressing salads and every day grilled meat. Perfect with potato herbs ravioli.