Production area olio extravergine di oliva dop ingredients italian olives varieties: grignano, favarol, and leccino. Extra virgin olive oil. Production the olives are harvested by hand, with care and passion, by mid-january, when the fruit is perfectly ripe. The selected olives are pressed within 12 hours of harvesting using traditional stone mills and then with fistoli presses, at a controlled temperature of 22-24 c. As soon as it is produced, the oil is stored in stainless steel tanks. Organoleptic characteristics the oil is yellow in color with a slight green hue. The nose offers pleasant, balanced, and elegant aromas, with fragrant notes and a distinctive fresh fruitiness. The palate is sweet and delicate, with a slight hint of citrus.
Production area olio extravergine di oliva dop ingredients italian olives varieties: grignano, favarol, and leccino. Extra virgin olive oil. Production the olives are harvested by
