Extra virgin olive oil obtained from olives harvested from the middle of October until the middle of December. It is cold extracted at a temperature lower than 27 °. Oil rich in aromas and with different shades of taste

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Olive production area: Valdinievole
Cultivar: Frantoio, Leccino, Moraiolo and other indigenous activities
Olive harvest period: from October to December
Processing time: Within 8-12 hours
Cleaning of olives: defoliation and separation of foreign bodies (twigs, leaves) by deflashing machine, washing with clean water.
Processing: continuous cycle with 3-phase centrifuge with low water consumption, crusher with speed adjustment based on the ripening of the olives and weather conditions, kneaders in a controlled atmosphere, temperature 27 ° (cold), separator
Production: high
Filtering: cardboard filters
Storage: in stainless steel containers, at controlled temperature, under argon
Safety: anti-filling metering cap
Bouquet: medium / intense fruity with vegetal notes of wild herbs
Taste: flavor of fresh olive with light points of bitter and spicy harmonious and balanced
Color: intense green with golden reflections
Recommended pairing: ideal to accompany crudités and on bread. Excellent on vegetable and legume soups, salads and on mature cheeses

Additional information

Weight N/A

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