Production area of ​​the olives: Tuscany
Cultivar:Frantoio, Moraiolo, Correggiolo.
Period of harvest:October – December.
Processing times: following the PGI Tuscany regulation.
Cleaning olives: removal of stems and leaves using patented
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.
Taste: harmonic, bitter in balance with spicy and artichoke sensations.
Color: intense green.
Recommended on: ideal on game and typical tuscan dishes.