Cultivar: Frantoio, Moraiolo, Leccino.
Harvest: between mid-October and never after the middle of November, only by hand and selecting the perfectly ripe and healthy olives.
Milling system: the olives are pressed within 48 hours of harvesting, in a continuous cycle by mechanical extraction at low temperature.
Color: intense and bright green with golden reflections.
Smell: herbaceous, intense and fragrant scent with hints of olive
Taste: full, decisive, fruity, slightly spicy with a pungent and persistent aftertaste, typical of freshly squeezed oil.
Conservation: The freshly pressed oil is immediately taken to the farm’s orciaia and stored in steel containers. For proper storage it is advisable to keep the oil in a dark and cool place, not subject to sudden changes in temperature and far from sources of heat.
Average annual production: about 2,000 / 2,500 liters packed in elegant liter bottles, half a liter and 250 ml. and in 2, 3 and 5 liter aluminum and glass containers.
Gastronomic matches: ideal condiment, eaten raw on vegetables, legumes, salads, soups, fish and, freshly pressed, on freshly toasted homemade bread.
An ideal condiment, an indispensable component of good food and irreplaceable food for healthy eating.