Extra Virgin Olive Oil Monocultivar Leccino
Production area: Riviera del Garda Bresciano.
Variety of olives: 100% Leccino Cultivar.
Bouquet: delicate and elegant with hints of freshly picked olives. Light olive fruity.
Taste: full and harmonious, rich in sweet notes and a light intensity of bitter and spicy in the right balance.
Pairings: cooked fish, white meats, vegetables tending to sweetish and fresh cheeses. For its delicacy it enhances the flavor of complex and spicy dishes.
Harvesting and milling period: from mid-October to mid-November.
Time from harvest to milling: no more than 24 hours.
Milling method: continuous cycle. Cold extraction.
Color: very light green, with golden reflections.
Acidity: the collection and pressing of the olives carried out in a timely manner make it possible to obtain an oil with very low acidity (0.2% – 0.3%).
The Leccino olive cultivar is the most widespread worldwide and has been cultivated at Lake Garda since ancient times, thanks to its strength and resistance to the cold. At harvesting the olives have a black-purplish colour and can also be eaten directly.
The Leccino Extra Virgin Olive Oil produced by Az.Ag. Manestrini is obtained by cold pressing just the Leccino olives harvested by hand on the shores of Lake Garda. The careful selection of the fruit, harvested at the correct ripeness and the particular attention given to processing performed on the same day allow a high quality oil with healthy properties to be obtained.
As it is a top quality oil, the Leccino Extra Virgin Olive Oil is recommended for use raw.