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 %