Extra Virgin Olive Oil Biological Certified
Varieties of Olives: Leccino, Frantoio, Moraiolo and other varieties in variable percentages. Plants of various ages and grown mainly in polyconic pots from organic cultivation.
Bouquet: fruity of fresh olives and delicately herbaceous. Medium-light olive fruity.
Taste: mainly sweet, with a slight bitter and spicy sensation.
Pairings: it is excellent for flavoring vegetables, meat and fish. It has a versatile use in both raw and cooked cooking.
Harvest and milling period: from the end of October to the end of November.
Time from harvest to milling: 24 hours / 36 hours.
Milling method: Continuous cycle biological processing, with hammer crusher and centrifugal decanter that does not require the oil to pass through the separator. Cold extraction.
Color: green with yellow reflections.
Acidity: the collection and pressing of the olives carried out in a timely manner allow to obtain an oil with a very low acidity (0.2% – 0.4%).