Olio Extravergine di Oliva
Cold extraction
Olio Extravergine di Oliva
Cold extraction
Variety: Grignano, Frantoio and Casaliva
Colour: golden yellow with nuances tending to green
Scent: deep and fruity with a light green tomatoes scent
Taste: deep and strong, it doesn’t hide the food taste but it exalts its goodness
Processing: olives are picked before they reach complete ripeness and processed within twenty-four hours. The oil derived from the pressing of the olives is left to decant naturally until it is bottled, usually during the month of March
Acidity: 0,40 % max