top of page
1/1
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.
bottom of page