Rocca di Cervaia Olive Nere

Olive Production area: choosing from the best olive crops in Italy.
Cultivar: Italian varieties.
Harvesting period: from October to December.
Processing time: within 20 hours of picking.
Olive cleaning method: removal of stems and leaves using patented
machines and olives washing with purified water.
Manufacturing: a continuous airtight cycle, under nitrogen extration 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: delicate and harmonious.
Taste: soft and round, enriched with fresh almond sensations.
Color: golden with hints of emerald green.
Recommended on: fish salad and vegetables casseroles.