Production area of ​​the olives:Florence.
Cultivar: Frantoio, Moraiolo, Pendolino and other native cultivars.
Period of harvest: October, November.
Processing times: following the PGI Tuscany regulation
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: medium-intense fruity with herbaceous sensations.
Taste: harmonic, slightly spicy and bitter.
Color: intense green
Recommended on: ideal on ravioli with ragou. Perfect on pappa al pomodoro