Production area of ​​the olives:in the provinces of Florence, Arezzo, Siena and/or from the best italian areas.
Cultivar: italian varieties.
Harvesting period: from October to December.
Processing times: within 15 hours from picking.
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.
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: intense freshness of green olives.
Taste: bouquet of unripe fresh olives with herbaceous notes and artichoke. balance between a spicy and bitter flavor. Harmonic
Color: emerald green almost a golden yellow.
Recommended on:perfect on meat and grilled vegetables. Excellent on carpaccio and salad.