Extra-virgin olive oil
Cold extraction
Extra-virgin olive oil
Cold extraction
Variety: Casaliva, Grignano, Frantoio, Leccino, Favarol
Colour: golden yellow with green reflections
Scent: intense and typical of Lake Garda oil
Taste: great density and strength, yet delicate
Processing: olives are picked before they reach complete ripeness and processed within twenty-four hours. The oil comes from the first cold pressing of the olives and is left to decant naturally until it is bottled.
Acidity: less than 0,40 %