Production area of ​​the olives:choosing from the best olive crops in Italy
Cultivar: italian varieties.
Harvesting period: from October to December.
Processing times: within 15 hours of 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: of fresh olives with dried fruits notes and vegetable thistle.
Taste: slighty spicy, harmonic
Color: green with hints of gold.
Recommended on:perfect for dressing every day dishes. Excellent for preparing focaccia and fries.