Olive Production area:in the best italian areas.
Cultivar: italian varieties.
Harvesting period: from October to December.
Processing time:within 20 hours of the picking.
Olive cleaning method:removal of stems and leaves using patented machines and olives washing with purified water.
Manufacturing: a continuous airtight cycle, under nitrogen extration at a controlled temperature (cold extraction) in absence of oxygen.
Production: limited.
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: an intense fresh olive flavor with a herbal sensation and a note artichoke.
Taste:intense, tending to be spicy and slightly bitter.
Color: opaque green. The possible presence of residue is completely natural.
Recommended on: perfect for pinzimonio and bruschetta. Ideal for winter soup.