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ORGANIC EXTRA VIRGIN OLIVE OIL

VARIETY OF OLIVES

Mignola, Frantoio, Leccino, Moraiolo.


GROUND

Calcareous of marine origin.


COLLECTION

From mid-October to mid-November, done by hand and pressed within 24 hours .


CRUSHING

The pressing is done with a soft mechanical method, in order to preserve all the qualities.


COLOR

From intense green to golden yellow, depending on the ripeness of the olives.


AROMA

Pungent with a hint of artichoke.


TASTE

Slightly spicy with a pleasant bitter note.

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