VARIETY: Leccino, Moraiolo, Frantoio.
CULTIVATION TECHNIQUES: the plants are cultivated biologically using organic fertilization, the olives are handpicked and the juice is extract through cold pressing.
EXTRACTION METHOD: cold extraction with continuous system directly in farm. Pressed within 3 hours of collection.
FLAVOUR: Intensely Fruity.
SENSORIAL PROFILE: At the sight appears of nice emerald green. To the nose presents rich fruity notes and to the taste is well-balanced with strong fresh grass tones. Intensely Bitter and Spicy, but in an harmonic way, leaves a spicy aftertaste with a flavour of fresh olive.
GASTRONOMIC MATCHES: We suggest to taste it on fresh or toasted bread. Excellent as a dressing for pottage.