Production area of ​​the olives: in the best areas in Tuscany and Italy, according to the quality harvest.
Cultivar: Leccino.
Production area of ​​the olives: Tuscany territory and other italian selected areas.
Period of harvest:October – December.
Cleaning olives: removal of stems and leaves using patented machines and olives washing with purified water.
Processing: a continuous airtight cycle, under nitrogen. Extraction at a controlled temperature (cold extraction) in absence of oxygen.
Production: limited
Filtering: pure cellulose.
Storage: at a controlled temperature in stainless steel containers, in absence of oxygen, under nitrogen.
Bottling: automatic under nitrogen with bottle cleaning and automatic level control.
Security: non-refillable cap.
Fragrance: delicate with fresh olive sensations
Taste: light fruity with fresh almonds sensations. Balanced in the mouth with slight feeling herbaceous.
Color: green with golden reflections.
Recommended on: perfect on risotto and steaned fish. Excellent on fish salads